Your question about the 'magic' microwave effect is one that I think most chemists who've used a

microwave have asked. Anecdotally, some reactions do often just work better when carried out
in a microwave. The whole debate is quite nicely summarised in this quote from a (fascinating...)
book on the use of microwaves in chemical synthesis:

Since the early days of microwave synthesis, the observed rate accelerations and sometimes
altered product distributions compared to oil-bath experiments have led to speculation on the
existence of so-called “specific” or “non-thermal” microwave effects. Historically, such effects
were claimed when the outcome of a synthesis performed under microwave conditions was
different from that of the convention- ally heated counterpart at the same apparent temperature.
Reviewing the present literature, it appears that today most scientists agree that in the majority of
cases the reason for the observed rate enhancements is a purely thermal/kinetic effect, i.e., a
consequence of the high reaction temperatures that can rapidly be attained when irradiating polar
materials in a microwave field

Source: Microwaves in Organic and Medicinal Chemistry

Microwave radiation:

Source: Microwaves in Organic and Medicinal Chemistry

From the table above, its clear that microwave radiation is not strong enough to cause any actual
chemical change itself (other than via the temperature it creates), for microwave radiation used
by common household and lab microwaves (2450 MHz, which is important as it avoids
interfering with communication equipment), the energy is sufficiently low that it couldn't in
theory even over-come a hydrogen bond.

Thermal/pressure effects:

There are several reasons why the use of a microwave may be beneficial compared to a standard
reflux setup in a PEG bath (or any other conventional heating method):

 the microwave is able to quickly reach a given temperature, with only a short induction
period. The result of this is that the reaction reaches the desired temperature quickly,
 rather than slowly warming from room temperature. This means that the reaction gets
going immediately, which can be especially beneficial in cases where the
catalyst/reagents being used aren't terribly stable (your metathesis is one such example
where the catalyst can quickly degrade in solution).
 the microwave heats the solution directly and uniformly, compared to heating
conveniently where the glass is being heated and in turn the glass heats the solution.

Source: Biotage. Left image = microwave heating, right image = oil bath, both taken after 1 min of heating

 the vials used in microwave reactions are sealed (they're closed systems), which means in
addition to temperature, they're able to carry out reactions under increased pressure,
allowing the reaction to be heated above the boiling point of the solvent being used.

Source: Biotage

Overall, the easiest way to show all of this is by looking at the read-out from a microwave
reaction, showing how quickly the desired temperature can be reached and how this remains
constant, along with the pressure, throughout the entire reaction run:
Non-thermal effects:

Non-thermal effects, or 'specific microwave effects' are defined as accelerations of chemical

transformations in a microwave field that cannot be achieved or duplicated by conventional
heating, but essentially are still thermal effects. These have been considered by many groups and
indeed a wikipedia page exists discussing them, however they're difficult to show/prove
experimentally.

For solution phase organic synthesis, its generally accepted that there is no specific microwave
effect. Only in solid phase systems (ionic lattices for example) is there anything to suggest
something unique going on that cannot be achieved using standard heating methods alone.

Kegunaan , cara mendapatkan ,sumber

Alfa amilase

Amilase (Alpha-amylase) adalah enzim yang mengkatalisis hidrolisis dari alpha-1, 4-glikosidik
amilosa pati menghasilkan glukosa,
Berdasarkan data absorbansi glukosa tereduksi yang dihasilkan dari hidrolisis pati oleh enzim
alpha-amilaseterlihat bahwa semakin lama waktu kinerja enzim amilase, semakin menurun nilai
absorbansinya yang berarti kadar glukosanya semakin menurun (fluktuatif), kemungkinan kenaikan
suhu menyebabkan terjadinya proses denaturasi, bagian sisi aktif enzim akan terganggu dan
menyebabkan konsentrasi enzim menjadi berkurang sehingga kecepatan reaksinya pun akan
menurun
Sumber : Amilase bisa berasal dari hewan, jamur, dan sumber tanaman. Pancreatin dan
pancrelipase mengandung amilase yang berasal dari pankreas hewan, pankreas biasanya babi.
Amilase juga berasal dari malt barley dan jamur Aspergillus oryzae (Wang, 2009).

Cara mendapatkan : Ada beberapa tipe amilase yang berbeda Enzim ini diklasifikasikan sesuai
dengan cara memotong ikatan glysosidic. Alpha-amilase menghidrolisis alpha 1,4-glikosidik, secara
acak menghasilkan dekstrin, oligosakarida dan monosakarida. Alpha-amilase adalah endo-amilase.

Cara kerja : Mekanisme kerja enzim α-amilase terdiri dari dua tahap, yaitu : tahap pertama degadasi
amilosa menjadi maltosa dan maltotriosa yang terjadi secara acak. Degadasi ini terjadi sangat cepat
dan diikuti dengan menurunnya viskositas dengan cepat. Tahap kedua terjadi pembentukan glukosa
dan maltosa sebagai hasil akhir dan tidak acak. Keduanya merupakan kerja enzim α-amilase pada
molekul amilosa. Pada molekul amilopektin kerja α-amilase akan menghasilkan glukosa, maltosa
dan satu seri α-limit dekstrin, serta oligosakarida yang terdiri dari empat atau lebih glukosa yang
mengandung ikatan α-1,6-glikosidik (Winarno, 2010).Tujuan dari penelitian ini adalah untuk
mengukur kadar glukosa yang terbentuk dari reaksi enzimatis alfa alpha amilase dan mengukur
kadar pati sisanya.

roduction of amylase from different sources:

bakteri: Alcaligenes faecalis Sen et al. (2014)
Anoxybacillus flavithermus Agüloglu et al. (2000)
Aeromonas veronii NS07 Samie et al. (2012)
Alteromonas haloplanctis Aghajari et al. (1998)
Bacillus spp. AAH-31 Tamamura et al. (2014)
Bacillus methylotrophicus strain P11-2 Xie et al. (2014)
Bacillus dipsosauri, Bacillus spp. KR-8104 Hashemi et al. (2011)
Bacillus subtilis Agüloglu et al. (2014)
Bacillus stearothermophilus

Fungi :
Aspergillus flavus TF-8 Singh & Gupta (2014)

Acremonium strictum, Alternaria alternata, Aspergillus candidus, Saleem & Mohsen (2014)

Aspergillus carneus, Aspergillus fumigatus, Aspergillus niger,

Aspergillus ochraceus, Aspergillus sydowii, Aspergillus terreus

Animals: Bacterocera oleae, Dacus oleae Delkash-Roudsari et al. (2014)

Phlebotomus papatasi Jacobson & Schlein (2001)

Lutzomyia longipalpis Vale et al. (2012)

Oryzias latipes Mizutani et al. (2012)

Mediterranean sparid fishes