Karakerisasi Maltodekstrin DP 3-9 Serta Kajian Potensi Penggunaannya sebagai sumber Karbohidrat pada Minuman Olahraga
Ahza, Adil Basuki
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This research was aimed at characterization of maltodextrin DP 3-9 (procuced by enzymatic hydrolysis and membrane separation process) as compared to commercial maltodextrin and glucose and asseesment of its potential aplication as carbohydrate source in sport drink. The mearch showed that apphc&ion of m1- DP 3-9 had some advantages es compmd to @case wjH, regard to absqtbn rate that was 2 times long~ar(6 0 minutes instead of 30 mWes), mmolali& depe that was 5,6 hasl ower (1 78 mQsmdrkg as mpmd to 1000 rnOsm&gj, and relative sweetness degm that was 10 - 11 times lower (6,157,20 as comm to 57,OO-61,00). However, Me app/icatmn of rndfodekstn'n DP 3-9 had IimitatIon which was shown by its viscosty characteristic that was 5,70 - 6,20% higher (1,29 cSt and 1,37 oSt as campmd to ?,22 cSt and 1,29 cSt). When compared to commen:idm&odextiin, mattodextrin DP 3-9 is fevosgble as carbohydrate source in sport dtink based on 8s abmption refe that was more fhm 2 times Mer (60 minutes as compad to mote than 120 minutes) and storage stabrkity at I P ) @ # & ~ temperature (which was more than 8 weeks. with or without stetilizdion; with stenenkation).