Kajian proses produksi Maltodekstrin Dextrose Equivalent (DE) rendah dari pati pisang (Musa sp.) dengan proses hidrolisis enzimatis

Abstract

This study was aimed to produce low DE maltodextrin from banana starch. Banana starch was extracted from unpired banana fruit and then hydrolyzed enzymatically. The optimum temperature, concentration of substrate, time and enzyme concentration for starch hydrolisis were determined.