Optimalisasi Proses Hidrolisis dengan Enzim Alfa Amilase untuk Produksi Maltooligosakarida dari Pasta Ubi Jalar Oranye Varietas Beta 1

Abstract

Orange sweet potato variety beta 1 is one of the leading commodities in North Sumatra. Utilization of orange sweet potato variety beta 1 needs to be done to create food products that have good nutritional content. The purpose of this study was to determine the optimal enzyme concentration and process conditions (temperature and reaction time) as well as to obtain the best enzymatic hydrolysis method for the production of maltooligosaccharides from orange sweet potato variety beta 1. The method used in this research was Response Surface Methodology-Box Behnken Design (RSM-BBD) with Design Expert v.13 software. This research was conducted with 3 factors, namely enzyme concentration (1-2U/g), reaction temperature (50-60°C), and reaction time (30-60 minutes). The results showed that the enzyme concentration factor had a significant effect (P<0.05) on the viscosity response, total sugar, glucose, reducing sugar and degree of polymerization. The reaction temperature factor had a significant effect (P<0.05) on the responses of color, viscosity, reducing sugar, beta carotene, and antioxidants. Reaction time had a significant effect (P<0.05) on the response of total sugar, glucose, reducing sugar, and antioxidants. The optimization of response variables resulted in a new formula with enzyme concentration of 2U/g, reaction temperature of 53.49°C, and reaction time of 40.93 minutes