<![CDATA[The experiment was conducted to study the activity of protease from Mucor javanicus in cassava flour media. The influence of peptone and incubation time to the production of the enzyme,and the influence of pH and temperature to the activity of protease were studied. The production of protease was conducted in the flask (100 ml) which contain 17.5 g cassava flour and SO ml aqueous media.The species of M.javanicus observed consist of 10 strains. The strain of M.javanicus which has the highest production of protease among the tenth was incubated in cassava flour media with 3 variations of incubation time (4, 7 and 10 days) and 5 variations of peptone concentration (1-5%). The pH and temperature used for protease characterization were pH 4.0-7.0 and 30-70°C, respectively. The results show that the highest protease production with the optimal incubation period 7 days (0.51 U/ml)was M. javanicus M3. The optimal concentration of peptone for protease production was 2 %. The optimal protease activity was reached in pH 5 and temperature 50ðC with the value of 4.53 U/ml.]]>
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