PENGARUH PENAMBAHAN ENZIM α –AMILASE TERHADAP KARAKTERISTIK MALTODEKSTRIN GAPLEK SECARA ENZIMATIS (The added of α –amylase enzim’s influence to the maltodekstrin of gaplek’s characteristic enzimatically )

Abstract

Maltodekstrin is a product of the hidrolisa starch with enzyme catalysts. This aims to make practical maltodekstrin of flour cassavas, examines the influence of the temperature in the making maltodkstrin flour gapek. The manufacturing process is done by using the tool enzimatis reactors, weight 1 kg flour, pH 7, with temperature 800C of dry weight of flour. Free variables are the types of enzyme catalysts α -amylase 0.05% and 0.07%. At the end of the practical value of the analyzed products, DE, and from practical work generated by maltodekstrin DE maximum 4.375%. And note that more and more using α-amylase enzim’s then DE generated the higher as well.