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dc.contributor.advisorSafithri, Mega
dc.contributor.advisorRahmani, Nanik
dc.contributor.authorPutri, Feby Heryani
dc.date.accessioned2014-07-04T01:18:58Z
dc.date.available2014-07-04T01:18:58Z
dc.date.issued2014
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/69550
dc.description.abstractOligosaccharides have an important function in various sectors such as healthcare, industrial, food and feed, including as functional food ingredients (prebiotics). Oligosaccharides were produced from Tacca tubers (Tacca leontopetaloides) which containing 66.65 % of starch. Tacca tubers were used from Hutan Jati, and enzymes were used α-amylase from Brevibacterium sp. which has enzyme activity of 1.78 U mL-1 . The purposes of this research are to determine the optimum conditions Tacca tuber starch hydrolysis reaction and determine the type of oligosaccharides using Thin Layer Chromatography (TLC) and High Performance Liquid Chromatography (HPLC). Optimal production was achieved at 3 % substrate concentration, enzyme and substrate ratio of 1:5 and hydrolysis time of 6-8 hours. Oligosaccharides profile analysis both using TLC and HPLC showed that the enzimatically hydrolyzed samples contained maltose, maltotriose and maltotetraose.en
dc.language.isoid
dc.titleHidrolisis Pati Umbi Tacca Menggunakan Ekstrak Kasar α-Amilase dari Brevibacterium sp. untuk Menghasilkan Oligosakaridaen
dc.subject.keywordHigh Performance Liquid Chromatography (HPLC)en
dc.subject.keywordThin Layer Chromatography (TLC)en
dc.subject.keywordmaltooligossacharidesen
dc.subject.keywordBrevibacterium sp.en
dc.subject.keywordTacca tubersen


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