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Karakterisasi proses produksi maltodekstrin dari pati pisang (musa sp.) Secara enzimatis dengan α-amilase1 (characterization process of maltodextrin production from banana starch (musa sp.) With enzlmatic by a-amylase by α-amylase)
(Bogor Agricultural University (IPB), 2007)
Banana starch was isolated from banana fruit var Uli at stage 1 of its ripening after steeping in 0.045 M sodium hydroxide. The yield of starch was 42.58% dry basis (db). Chemical and physical properties of this starch ...