MODIFIKASI TEPUNG SAGU MENJADI MALTODEKSTRIN MENGGUNAKAN ENZIM α-AMYLASE

Abstract

Sago is Indonesia’s original field crop which number of commodities enough big. In sago flour consists in number of a real extracts height. Usage of extract naturally will cause assorted of problems with economics value that is low relative. Along of that is this research done, to modify sago extract becomes maltodekstrin having higher level economics value. Intention of this research was to study temperature influence and hydrolysis time and concentration of enzyme to maltodekstrin yielded. This research done through enzimatic process. Sago flour is hydrolysis to applies water with enzyme catalyst α- amylase. The result dried then is analysed rate of dekstrose equivalent using titration method. After analysis known DE (Dextrose Equivalent) low got at condition of temperature 80°C, concentration of enzyme 0,09%, during 60 minutes, that is 4,69. While DE indium gotten at condition of temperature 90°C, concentration of enzyme 0,09%, during 120 minutes, that is 10,23