FORMATION OF MALTODEXTRINE COMPOUND FROM JICAMA STARCH (Pachyrhizus erosus L.) THROUGH HYDROLYSIS α-AMYLASES ENZYME

Authors

  • Ireniza Liano universitas negeri surabaya
  • Nuniek Herdyastuti

Keywords:

starch, α-amylase enzyme, maltodextrin

Abstract

Jicama (Pachyrhizus erosus L.) is one of the tubers with potential as a starch source. Starch can be hydrolyzed into maltodextrin compound using α-amylase enzyme. This study aims to determine how the effect of the addition of starch weight and the length of hydrolysis time on the formation of maltodextrin compounds by manipulating the addition of bengkuang starch weight with a mass of 5, 10, 15, 20, and 25g and the length of α-amylase enzyme hydrolysis time for 100, 120, 140, 160 and 180 minutes with the α-amylase enzyme adding 20% (w/v). The results showed that the addition of 20 grams of bengkuang starch weight obtained a yield of 70.47%; dextrose equivalent value of 12.56; and residual starch content of 42.13%.  The length of time for hydrolysis of jicama starch for 180 minutes produced a yield of 72.45%; dextrose equivalent value of 15.81; and residual starch content of 26.01%. Based on the results obtained, it shows that the addition of weight of jicama starch and the length of time for hydrolysis using the α-amylase enzyme affect the dextrose equivalent value of maltodextrin.

Downloads

Download data is not yet available.

References

[1] F. I. Meliani, “pemanfaatan biji pepaya dan pati bengkoang (pachyhizzus erosus) sebagai lulur Tradisional Untuk Kulit kerin,” 2016.

[2] Riani and M. Hastuty, “Pembuatan Cookies Untuk Pemberdayaan Ekonomi Masyarakat,” J. Masy. Mandiri, vol. 5, no. 4, pp. 1–8, 2021.

[3] S. Netty, O. Suarmin, and A. Djamaan, “Karakterisasi Pati Umbi Bengkoang (Pachyrhizus erosus (L.)Urban),” pp. 1–6, 2015.

[4] D. Nangin and A. Sutrisno, “Enzim Amiase Pemecah Pati Mentah dari Mikroba : Kajian Pustaka,” J. Pangan dan Agroindustri, vol. 3, no. 3, pp. 1032–1039, 2015.

[5] R. Susanti and F. Febriana, “Buku Enzim Lengkap,” p. 208, 2017.

[6] F. P. V. Sao and I. , Syaiful Bahri, “Produksi Maltodekstrin Dari Pati Umbi Talas (Colocasia Esculenta) Menggunakan Enzim Α-Amilase,” vol. 5, no. April, pp. 68–77, 2019.

[7] A. Laga, A. Dirpan, and A. A. Anshari, “Pengaruh Konsentrasi Substrat Pada Pembuatan Maltodekstrin Dari Substrat Pati Sagu,” Canrea J. Food Technol. Nutr. Culin. J., pp. 23–30, 2018, doi: 10.20956/canrea.v1i1.19.

[8] M. A. A. Algofar, H. F. Rosmansyah, I. A. Rum, S. Muhsinin, and F. Fatmawati, “Artikel Review : Study Α-Amilase Dari Mikroba Serta Pemanfaatanya Dalam Pembuatan Maltodekstrin Review Article : Study of Α-Amilase From Microbes and Its Use in the Making of Maltodextrine,” Indones. Nat. Res. Pharm. J., vol. 6, no. 1, pp. 102–117, 2021, [Online]. Available: https://www.agilent.com/cs/library/msds/SDS328_NAEnglish.pdf

[9] A. Satmah and J. Hardi, “Produksi Maltodekstrin Secara Enzimatik dengan Menggunakan Berbagai Massa Pati Biji Durian (Durio zibethinus Murr.),” Fuller. Journ. Chem, vol. 6, no. 2, pp. 76–80, 2021, doi: 10.37033/fjc.v6i2.261.

[10] W. Krisnitya, P. Darmadji, and Y. Pranoto, “Maltodextrin from Cassava Starch (Manihot Utilissima) and Its Application as Encapsulating Agent of Red Guava Juice Extract (Psidium Guajava),” J. Agri-Food Sci. Technol., vol. 1, no. 1, p. 26, 2020, doi: 10.12928/jafost.v1i1.1861.

[11] I. Bulal, Y. I. Mandik, and A. E. Maryuni, “Produksi Gula Pereduksi dari Ampas Sagu (Metroxylon sp.) Menggunakan Metode Hidrolisis Asam Selama 30 Menit,” J. Kim., vol. 5, no. 2, pp. 71–79, 2021.

[12] E. Julaeha, S. Rustiyaty, N. Nurmaliah Fajri, F. Ramdlani, and R. G. Tantra, “Pemanfaatan Tepung Gadung (Dioscorea Hispida Dennst.) Pada Produksi Amilase Menggunakan Bacillus Sp.,” Fortech, vol. 1, no. 1, pp. 45–52, 2016, [Online]. Available: http://ejournal.upi.edu/index.php

[13] A. R. Anggraini, “Pembuatan Maltodekstrin Dengan Proses Hidrolisa Parsial Pati Umbi Uwi Ungu (Dioscorea Alata L.) Menggunakan Pullullanase Dan Α-Amilase Secara Bertahap Maltodextrin,” skripsi, 2017.

[14] G. Yeni, S. Silfia, W. Hermianti, and T. Wahyuningsih, “Pengaruh waktu hidrolisis dan konsentrasi HCl terhadap karakteristik pati termodifikasi dari bengkuang (Pachyrrhizus erosus) Pengaruh waktu hidrolisis dan konsentrasi HCl terhadap karakteristik pati termodifikasi dari bengkuang (Pachyrrhizus erosus),” J. Litbang Ind., pp. 53–60, 2018.

[15] Sunari, S. Bahri, and H. Ys, “PRODUKSI MALTODEKSTRIN DARI TEPUNG SAGU MENGGUNAKAN ENZIM Α- AMILASE,” Bull. Geol. Surv. Japan, vol. 67, no. 4, pp. 111–117, 2016.

[16] A. Laga, “Produksi Siklodekstrin Dari Substrat Tapioka Dengan Menggunakan Pullulanase Dan Cgtase Secara Simultan Production Of Cyclodextrin From Tapioca Substrate Using Pullulanase And Cgtase Simultaneously Amran Laga,” J. Tek. Ind. Pert, vol. 18, no. 2, pp. 99–105, 2009, [Online]. Available: https://journal.ipb.ac.id/index.php/jurnaltin/article/view/4755/3226

[17] A. Triyono, “Karakteristik Hasil Optimalisasi Usaha Produksi Pati Termodifikasi Secara Enzimatik Dari Umbi-Umbian Karakteristik Hasil Optimalisasi Usaha Produksi Pati Termodifikasi Secara Enzimatik Dari Umbi-Umbian Dengan Konverter Sistim Pemanas Berjaked Oli Termodif”.

[18] Z. Rayhani, E. Kurniasih, Savia, and R. Fadhilah, “Classification of dextrose equivalent analysis maltodextrin starch seeds through enzymatic hydrolysis reaction,” IOP Conf. Ser. Mater. Sci. Eng., vol. 420, no. 1, 2018, doi: 10.1088/1757-899X/420/1/012072.

[19] A. Triyono, R. Cecep, E. Andriansyah, R. Luthfiyanti, and T. Rahman, “Development of modified starch technology (maltodextrin) from commercial tapioca on semi production scale using oil heater dextrinator,” Iopscience.Iop.Org, vol. 8, no. February 2018, pp. 68–74, 2017, doi: 10.1088/1755-1315.

Published

2024-01-19
Abstract views: 0 , PDF Downloads: 0