Perbaikan Kualitas Tepung Ubi Jalar Putih Dengan Ikat Silang Asam Amino Oleh Enzim Transglutaminase

Abstract

Application of white sweet potato flour, needs to be done in improving the functional properties of flour. Cross-linking between amino acids with transglutaminase enzyme is one of the efforts to improve functional properties so that it can improve the quality of white sweet potato flour. The treatment in this study was the difference in transglutaminase enzyme concentration of 4 U/g, 8 U/g and 12 U/g. The tests in this study were water content, ash content, protein content, viscosity and granularity. The addition of different concentrations of transglutaminase enzyme resulted in differences in the protein content of white sweet potato flour. The protein content is the main issue in this study that can be increased by modifying the cross-linking of white sweet potato flour. Modified white sweet potato flour is known to give the best results with the addition of transglutaminase enzyme at a concentration of 8 U/g. The modified white sweet potato flour had a moisture content of 11.07%, an ash content of 2.53%, a protein content of 7.20%, a viscosity of 4.999 mPa.s and an average particle size of 12 μm.