#TITLE_ALTERNATIVE#

• Main Author: SAFITRI (NIM 13003039), YUFA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/11666
• Institution: Institut Teknologi Bandung

Malt is a food product prepared from cereal grain by allowing partial germination to modify the seeds' natural food substances. In Indonesia, malt is used in several food products such as wafers, instant cereals, beer, milk and energical drink. Nowadays, Indonesia still supplies malt from other countries (Nestle, 2006) due to disability of producing malt. Regarding to raw materials, Indonesia is potential to produce malt because of its great varieties of cereals and pulses crops which is starch-rich.<p> <br /> <br /> <br /> <br /> <br /> The aim of the research is to identify the malt quality which from Indonesian pulses and grains. In addition, the research intends to obtain some information about enzymatic activities of Indonesian pulses and grains malts. Malting steps include steeping, germination, and kilning. The enzymes of this malt is produced will be tested by Sanstedt, Kneen, and Blish (SKB) to establish enzymatic activities which next will be compared with enzymatic activities of barley malt.<p> <br /> <br /> <br /> <br /> <br /> Based on this study, it is concluded that the highest enzymatic activity is possessed by barley malt. Grains malts have relatively high enzymatic activities, while pulses malts have lowest values. The whole observed malts are within optimum pH range. Grains are shown to be the potential material for production of high quality malt in Indonesia, one of which is proso millet.