Production of Maltodextrin from Cocoyams (Xanthosoma Sagittifolium) Starch Using A-Amylase Enzyme

Abstract

Abstract Indonesia has many food crops that can be optimally developed. The developing of cocoyams tuber can be done to improve the economic value. The production of maltodextrin by modifying starch using the α-amylase enzyme. Maltodextrin is used in the food industry as a substitute for food, thickener, and fillers. So far, many starch-modified products was resulted from cassava tubers. The starch of cocoyams (Xanthosoma sagittifolium (L.) Schott) can be developed as maltoodextrin. The cocoyams starch content 50.82% and amylose 18.18%. The aim of study was to produce maltodextrin from cocoyams tuber. In this study using the α-amylase enzyme by treating the volume of the α-amylase and incubation time to hydrolyze the cocoyams starch. This study used a completely randomized design with two factors. The first factor was volume of the α-amylase (0.10 mL, 0.12 mL and 0.14 mL) and the second factor was the incubation time (60, 90, and 120 minute). The best treatment were volume of α-amylase 0.14 ml and incubation time of 120 minutes. The best maltodextrin characteristic of cocoyams was moisture of 4.51%, DE 14.46, solubility 78,90%, reducing sugar 12,50%, starch 4,24%, amylose content 1,95%, swelling power 8,86 (g/g) and yield 96,85%.