USE OF ENDOGENOUS BETA-AMYLASE ENZYME TO HYDROLYZE SWEET POTATO STARCH

• Main Author: Ann Lohoo, Catherine
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/48595
• Institution: Institut Teknologi Bandung

Demand for sugar in Indonesia is very high. However, domestic sugar production still cannot fulfill the national sugar demand. Therefore, it is necessary to look for alternative sweeteners to substitute sugar, so that sugar import in Indonesia can be suppressed. Sweet potatoes are one of the commodities that have potential to be used as raw materials for sweeteners, since starch is the major constituents in the tubers. On the other hand, sweet potatoes also have high content of endogenous amylase enzymes. The endogenous enzymes work by hydrolyzing starch in sweet potatoes into maltose, so that the tubers can be used as raw materials for high maltose syrup production. Therefore, the main objective of this study is to use endogenous enzymes to hydrolyze starch in sweet potatoes into maltose solution, which can be processed further into maltose syrup. The scope of this study is specified to the type of sweet potatoes used, namely cilembu white sweet potatoes. This study is focused on the experimental work carried out in the pretreatment stage by investigating the effect of particle size and amount of solvent used on dextrose equivalent value of the crude maltose solution, and also in the saccharification stage by investigating the effect of saccharification time on the dextrose equivalent value of the crude maltose solution. Hydrolysis of starch from cilembu white sweet potatoes consists of liquefaction and saccharification process. In liquefaction process, samples are incubated at 71,5°C and pH 6 for 25 minutes. Saccharification process is done by incubating samples at 53°C and pH 5,5 for 72 hours until maltose solution is obtained. Dextrose equivalent value of the maltose solution is determined using Lane-Eynon method. Based on the result of this study, the best method to hydrolyze starch in sweet potatoes using endogenous amylase enzymes is to minify the particle size of sweet potato and to dissolve sweet potato in water with a ratio of water to sweet potato 3:1, so that sweet potato starch will dissolve and interact more with endogenous enzyme. The use of endogenous enzyme in sweet potato can increase the DE value by 22,43 points.