PENINGKATAN FUNGSIONAL PATI DARI UBI JALAR (Ipomea batatas L.) DENGAN ENZIM α –AMILASE (Bacillus subtilis) SEBAGAI BAHAN SUBSTITUSI PENGOLAHAN PANGAN

Agus Triyono

Abstract


Starch function can be enhanced by hydrolysis chemically by acid or enzymatically by enzyme such as dextrin, so it can be used widely both in food and non-food Industries. The aim of this study is to study the pH influence and the enzyme concentration on the characteristic of modified starch from sweet potato starch (Ipomea batatas L.). The method used were variable concentration of α-amylase enzyme from Bacillus subtilis and physicochemical analysis of characteristic of the modified starch (dextrin) to comply with quality standard of Indonesian National Standard (SNI).The result showed with the concentration of substrate 25 % starch and by the treatment of concentration variation of α-amylase enzyme, the best of analysis was the treatment with enzyme concentration of 0.5 %  with the level of water content 5.75 %, level of ash content 0.48 %, and degree of whiteness was 76.60%, the percent yield of maltodextrin 80.3 %; dextrose content 5.80 %, D.E (dextrose equivalent) < 20 and 98.50 % part dissolved in cold water.

 

Keywordssweet potato starch, dextrin, a-amilase enzime, dextrose


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