AMILASE PADA UBI JALAR UNGU (Ipomoea batatas) VARIETAS KOLAKAN: PENGARUH PH DAN SUHU TERHADAP AKTIVITAS DAN STABILITAS
Sweet potatoes is one of staple food among the other main food that has a great potential and has been developed in Indonesia. Sweet potatoes is the main source of carbohydrates and has a sweet taste. Purple-fleshed sweet potatoes is one of the popular variety among the other variety of sweet potato...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/129763/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=70160 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | Sweet potatoes is one of staple food among the other main food that has a
great potential and has been developed in Indonesia. Sweet potatoes is the main
source of carbohydrates and has a sweet taste. Purple-fleshed sweet potatoes is
one of the popular variety among the other variety of sweet potatoes because it is
known has a high amount of antioxidant. Purple-fleshed sweet potatoes that used
in this research was Kolakan Variety. It will be developed to substitute the use of
Sweet Potatoes Madu variety, that already popular as the roasted sweet potatoes.
Endogenous amylase enzyme inside the sweet potatoes can breakdown the starch
into reducing sugar especially maltose. Nature�s condition will influence the
amylase enzyme activity and stability such as pH and temperature. The result of
the research will be used to give the optimum pH and temperature for the sweet
potatoes food processing in manufacture, café, or restaurant.
The experiment of pH variation in amylase activity are using citrate buffer
pH 3, acetate buffer pH 4, acetate buffer pH 5, citrate buffer pH 6, phosphate
buffer pH 7, and phosphate buffer pH 8. The experiment of temperature variation
in amylase activity are using 30, 40, 50, 60,70, 80, and 900C. The experiment of
temperature variation in amylase stability are using the temperature around the
optimum temperature. The assays using total amylase assay of DNS reducing
sugar. The result of the experiment shows that the optimum pH is 6, the optimum
temperature is 500C, and the temperature stability are 30, 40,dan 450C for 8 hours.
Key words : Amylase enzyme, purple-fleshed sweet potatoes, optimum pH. |
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