Fakultas Pertanian Unhas

Fakultas Pertanian

 

Universitas Hasanuddin

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Effect Of Variation Of Crystal Breaking Degree And Substrate Concentration In Maltodextrin Production From Sago Starch
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Description:

The aims of this research were to examine the effect of variations of crystal breaking degree in maltodextrin productivity and to determine the optimal sago substrate concentration to produce maltodextrin. This research consisted of two stages. The first stage consisted of 2 levels, temperature (100°C and 105°C) and reaction time of the liquefaction consisted of 7 levels (0 minutes, 20 minutes, 40 minutes, 60 minutes, 80 minutes, 100 minutes, and 120 minutes). While the second stage consisted of 4 levels of sago concentration (20%, 25%, 30% and 35%) and reaction time of liquefaction reaction consisting of 7 levels (0 minutes, 20 minutes, 40 minutes, 60 minutes, 80 minutes, 100 minutes, and 120 minutes). Parameters of observation were level of reducing sugar, total solid, the values of equivalent dextrose, residual starch and viscosity. Data were analyzed using a completely randomized design. If the treatment had significant effect on parameter then continued with Duncan test. The result of the variant analysis for the first stage that showed no significant differences in hydrolysis of maltodextrin. While, the best reaction time of liquefaction in maltodextrin production was at 120 minutes in terms of sugar reducing levels, total solid, and the value dextrose equivalent, which were 103.75 g/L, 24.16% and 39.80%, respectively. Therefore, the research continued using a temperature of 100°C. The result of the variant analysis for the second stage showed that the best concentration in maltodextrin hydrolysis was the concentration of 35% in terms of level of reducing sugar levels, total solids, equivalent dextrose and viscosity, which were 138.69 g / L, 39.41%, 35.37% and 5021.43 Cps, consecutively. The best reaction time liquefaction of  maltodextrin was 120 minutes with reducing sugar levels, total solid, the values dextrose equivalent and viscosity, which were 158.25 g / L, 41.28%, 38.35% and 1701.42 Cps, respectively.

 

 

Keyword: maltodextrin, enzyme hydrolysis, α-amylase, pullulanase, crystalline breaking degree, sago concentration

Author (email):
Aisyah Amini Anshari (ai.anshary17@gmail.com), Amran Laga dan Dirpan
Submitted On:
05 Jul 2017
File Size:
139.32 Kb
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5