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Amylase is an enzyme that has a role in hydrolyzing starch. This enzyme can be obtained from germinated seeds, one of them is soybean seed sprouts. The research aimed at studying the reaction kinetics in hydrolyzing the substrate, which is called starch, has been done. The research was conducted in three stages: 1) preparation of amylase which included germination of soybean seeds, isolation of amylase, purification with ammonium sulfate 35% (w/v); 2) optimization of amylase activity (germination time, enzyme concentration, temperature, and pH), optimization of germination time, pH, temperature, enzyme concentration, substrate concentration (starch); and 3) determination reaction kinetics of amylase in starch hydrolysis. The reaction kinetics study included the values of Vmax (maximum reaction velocity) and KM (Michaelis-Menten constant). Determination of amylase activity using the DNS (Dinitrosalicylate) method. The data that has been collected were analyzed by a descriptive quantitative method. The result showed that: 1) the optimum concentration of the amylase enzyme is 2.5% (v/v), the optimum temperature in hydrolyzing starch is 30 °C, and the optimum pH is 7; 2) value of Vmax is 6.869 Units/minutess; and 3) value of KM is 11.87 Units/mL. This information is very important to increase the economical value and efficiency of amylase in the industry.

The Study of Amylase’s Reaction Kinetics From Soybean Sprouts (Glycine max L.) in Hydrolyzing Starch