PENGARUH PENAMBAHAN ENZIM α-amilase, PERUBAHAN WAKTU,DAN SUHU TERHADAP KARAKTERISTIK MALTODEKSTRIN TEPUNG SUKUN (Artocarpus Communis) MENGGUNAKAN REAKTOR ENZIMATIK (Effect addition of enzyme α-amylase switch time and temperature toward characteristic of maltodextrin Breadfruit Artocarpus Altilis flour using enzymatic reactor)

Abstract

Maltodextrin is a product of modified tapioca starch is one of them. Maltodextrin is defined as products containing starch hydrolysis unit G-Dglukosa largely bound by 1,4 glycosidic bonds with DE less than 20. Maltodextrin general formula is [(C6H10O5) nH2O)] is a mixture of glucose, maltose, oliigosakarida, and dextrin. Materials in use in the lab is the breadfruit flour. In this lab, an experiment will be conducted using tools untukmaltodekstrin enzymatic reactor. Enzymatic Reactors tool is equipped with a temperature sensor, rpm sensor, timer time, and pH sensors. Variables used are divided into fixed and variable 2 are independent variables. Fixed variables are used CaCl2 concentration, pH, and concentration of breadfruit flour ingredients used while the independent variable is the operating temperature, time and enzyme used in each experiment. Results of experiments and calculations, the experimental maltodextrin of breadfruit flour 1 hour trial. Results of experimental temperature of 70 º C with an enzyme concentration of 0.05% and 0.07% produced DE by 4.71% and 4.68%, while its yield produced 60.25% and 62.32%. Results of the experiments at a temperature of 80 º C with an enzyme concentration of 0.05% and 0.07% of 4.78% resulting DE and 4.81%, while for the resulting yielding 71.98% and 73.11%. Can be concluded that the longer the time the greater dekstrinisasi DE maltodextrin resulting price. However, it is inversely proportional to the increase in enzyme concentration and pH of the solution which results in a smaller value of DE. Increasing hydrolysis temperature will result in increased value Dextrose Equivalentnya too.