PENGGUNAAN α-AMILASE DAN VARIASI LAMA HIDROLISIS PADA PEMBUATANTEPUNG GLUKOMANAN DARI UMBI GEMBILI (Dioscorea esculenta L.)
ABSTRACT: This study aimed to
determine the effect of α-amylase concentration and hydrolysis time to yield,
physical, functional, and chemical characteristics of glucomannan flour from
Gembili tuber flour.The study was consist of two phases, the making of gembili
tuber flour and glucomannan flourproduction using enzymatic method with a
concentration of α-amylase (0,4 U/g; 0.8 U/g; 1.2 U/g) and hydrolysis time (1
hour, 2 hours, and 3 hours). The experiment used a randomized block design
arranged with two factors and three repetitions. The results showed that
interaction between enzyme concentration and hydrolysis time has significant
effect on yield with values range from 1.74% to 2.12%, brightness (lightness)
range from 56.19 to 60.28, WHC range from 771.47 to 1621.07% , whereas
non-significant effect on the OHC range from 733.20 to 788.20%, the water
content range from 9.57 to 12.78%, ash content range from 3.05 to 3.23%,
protein content range from 8.26 to 8.57%, glucomannan levels range from 52.06
to 56.17%, and a viscosity range between 107.34 to 127.59 mp.
Penulis: Herlina
Kode Jurnal: jppertaniandd160744
