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)
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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 showed that it had high of purity (97.96% db) and excellent whiteness. Further characterization with enzymatic hydrolysis of that gelatinized starch was carried out by a-amylase (B. subtilis from Sigma) in batch reactor. Parameters hydrolysis then were determined. Temperature optimum was 75 'C From the straight line (Lineweaver-Burk plot), the Michaelis constant was calculated (Km- 57.64 mg/ml). Eventhough substrate concentration mat could be used was more than 2 K„ (* 5 Km) but because of limitation of the equipment, maximum homogeneous substrate concentration that still could be stirred was 100 mg/ml. Maltodextrin commercial (NLite D) had low dextrose equivalent (DE) 3. Hydrolysis that was run for 10 minutes with the condition above obtained maltodexthn with D£* 3, so maltodextrin with this DE was predicted would be suitable to be a fat replacar.
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