The Effect of High Temperature on α-Amylase Enzyme Activity in the Germination of Several Rice Varieties (Oryza sativa L.)

High temperatures can affect plant morphophysiological changes and enzyme denaturation that can interfere with the germination process. One of the enzymes in rice germination is the amylase enzyme. This research aims to study temperature changes on the α-amylase enzyme activity of several rice varieties germination. The research applies Factorial Experiment in Completely Random Design, where the first factor is four levels of rice varieties, Anak Daro, Batang Piaman, Cisokan, and Inpari 30. The second factor is temperature level, 280C, 320C, 360C, 400C, 440C and 480C. Results showed that the activity of the α-amylase enzymes of the four varieties increased when the temperature increased to reach the optimal temperature, and denaturation began to occur above that temperature. The highest enzyme activity of α-amylase of Anak Daro, Cisokan and Inpari 30 varieties at 480C is 0,14 micromol, 0,365 micromol dan 0,191 micromol. The activity of the α-amylase enzyme of Batang Piaman at 400C is 0,237 micromol, and at 480C, the activity of the α-amylase enzyme decreases to 0,138 micromols. The variation in the activity of α-amylase enzymes in the four varieties is probably due to genetic differences and sucrose content.