Version 1
: Received: 26 December 2023 / Approved: 26 December 2023 / Online: 27 December 2023 (09:44:53 CET)
How to cite:
Handayani, A. S.; Nizardo, N. M.; Nabila, J.; Syabila, A. N. Influence of Enzymes Combination (α-Amylase and and β-Amylase) for Maltodextrin Production from Cassava Solid Waste (Onggok). Preprints2023, 2023122045. https://doi.org/10.20944/preprints202312.2045.v1
Handayani, A. S.; Nizardo, N. M.; Nabila, J.; Syabila, A. N. Influence of Enzymes Combination (α-Amylase and and β-Amylase) for Maltodextrin Production from Cassava Solid Waste (Onggok). Preprints 2023, 2023122045. https://doi.org/10.20944/preprints202312.2045.v1
Handayani, A. S.; Nizardo, N. M.; Nabila, J.; Syabila, A. N. Influence of Enzymes Combination (α-Amylase and and β-Amylase) for Maltodextrin Production from Cassava Solid Waste (Onggok). Preprints2023, 2023122045. https://doi.org/10.20944/preprints202312.2045.v1
APA Style
Handayani, A. S., Nizardo, N. M., Nabila, J., & Syabila, A. N. (2023). Influence of Enzymes Combination (α-Amylase and and β-Amylase) for Maltodextrin Production from Cassava Solid Waste (Onggok). Preprints. https://doi.org/10.20944/preprints202312.2045.v1
Chicago/Turabian Style
Handayani, A. S., Jihan Nabila and Annisa Nurul Syabila. 2023 "Influence of Enzymes Combination (α-Amylase and and β-Amylase) for Maltodextrin Production from Cassava Solid Waste (Onggok)" Preprints. https://doi.org/10.20944/preprints202312.2045.v1
Abstract
Cassava Solid waste (Onggok) is a solid waste from the cassava-based tapioca industry, the starch content in Onggok is still 50-80 wt.% of residual starch, which can be used to produce maltodextrin for foods application. Furthermore, using cassava solid waste is beneficial in terms of the cost of raw materials. The starch content in cassava can be modified through enzymatic hydrolysis using α-amylase and β-amylase enzymes at 80oC and pH 5.5. Enzymatic hydrolysis was done using mixed enzymes that varied the concentration of α-amylase at 0,.1% and the β-amylase enzymes at 0.05, 0.1, and 0.5%. the concentration of cassava waste (Onggok) varied from 4%, 7%, 10%, and 13%. The optimum concentration of α-amylase and β-amylase enzymes are 0.1% and 0.1% respectively at time intervals of 1 minute resulting in a dextrose equivalent (DE) value 0f 5.7. The characteristics of maltodextrin were studied using scanning electron microscopy (SEM) to determine the morphology of the starch structure which had changed due to the enzyme hydrolysis. Simultaneous thermal analysis (STA) was studied to determine the Thermal stability of hydrolysis products. Maltodextrin produced from cassava waste (Onggok) has a DE value < 10, which has the potential to be used in the pharmaceutical industry
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
