Pemanfaatan Pati Garut Kultivar Creole Sebagai Substrat dalam Proses Produksi Siklodekstrin

Abstract

Generally, starch is used as a food product and an industrial material. Because of its properties limitation, starch have to modified for larger usage. Cyclodextrin is a kind of modified starch produced in biochemical reaction by Cyclodextrin Glicosyl Transferase (CGTase). This research was used arrowroot cultivar creole as a substrate in production of cyclodextrin. Cyclodextrin is a non reducing oligosaccharide consisting of six, seven or eight glucose monomers arranged in a cyclic -shaped ring linked by á-1,4 D-glucopyranose rings. Production process of cyclodextrin consist of two steps. Hydrolize á-1,4 D-glucopyranose rings of amylose by á-amylase and catalysis of cyclodextrin by CGTase. The aim of the research was to determine the best concentration of á-amylase, CGTase, substrate usage and reaction time. The method of analysis was used iod method to analyze polysaccarides, DNS method to analyze reducing sugar and fenol method to analyze total sugar. The yield of arrowroot starch extraction is 9.81 percent. Starch was produced have a whiteness degree 75.06 percent BaSO 4. The proximate analysis result of starch are starch 90.22 percent, amylose 20.64 percent, amylopectin 79.32 percent, moisture 8.89 percent, ash 0.30 percent, fat 1.47 percent, fibre 0.96 percent, protein 0.30 percent. Gelatinization temperature of starch was at 69.5 – 82.5 0C. Temperature of liquification set on 82.5 – 85 0C. The best condition of liquification process was the use of á-amylase 0.5 percent mixed for 30 minutes and starch decreased until 5.26 g/L from the base substrate concentration 50 g/L. The best condition of cyclodextrin catalysis process was by using of CGTase 30 unit during 40 minutes and the cyclodextrin increased until 42 g/L by using the base substrate concentration 50 g/L.