Fakultas Pertanian Unhas

Fakultas Pertanian


Universitas Hasanuddin

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Maltodextrin Process with Partial Hydrolysis of Purple Yam Tubers (Dioscorea alata L.) Starch using Pullulanase and α-Amylase Gradually


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Purple yam tubers (Dioscorea alata L.) are tuber that are is not very often used in processing of flour and starch. One of starch based product is maltodextrin with partial hydrolysis process with α-amylase. Purple yam tubers contain high amilopectine with 76,4% so it is needed be cut the branch chain before liquefaction process to get a good quality of maltodextrin. Purpose of this research is to find pullulanasae optimal temperature and α-amylase with the produce suitable maltodextrin from purple yam starch. The procedure of the study had 2 stages, starch extraction from purple yam tubers and processing of maltodextrin using pullulanase and α-amylase gradually. Observed parameters were reduction sugar, water mass, dextrose equivalent (DE), concentration of starch and qualitative of amylose and amilopectine. The results of the study are reduction sugar between 45.25 - 74.11 g/L, water mass between 7.84 - 9.96%, dextrose equivalent (DE) values between 4.99 - 8.12, starch concentration between 9.75 - 9.90% and the color test shows that chain branch of maltodextrin is already being cut, the indicator shows that the color is blue.

Keyword : purple yam starch, pullulanase, α-amilase, partial hydrolysis, maltodextrin


Author (email):
Argi Reski Anggraini (aargireski@ymail.com), Zainal and A. Nur Faidah Rahman
Submitted On:
06 Nov 2017
File Size:
340.26 Kb