The Dextrin Production as a Modified Starch from Cassava through Hydrolysis of α-Amylase Enzyme

M. Badai, Ridhawati Thahir, Jeanne Dewi Damayanti


ABSTRACT Cassava contains a very high water content (± 60%), therefore if it is not immediately processed further, after 3 days it will cause browning, softening, and rot. To overcome this problem, it can be done by processing fresh cassava into dried products such as cassava, flour, and starch (tapioca flour). Natural starch (unmodified) has several disadvantages including: it takes a long time in cooking, the paste is formed hard and not clear, besides that it is too sticky. Therefore development of dextrin (modified starch) making technology from tapioca flour through hydrolysis using α-amylase enzymes is expected to produce the texture characteristics of processed products that are softer, more blooming, and have a sweet aroma. To obtain dextrins that have superior properties, it is necessary to study the factors that influence the process of making dextrins, including variations in the temperature of liquification, 80, 95, and 110oC and variations in the time of liquification, 45, 60, 75 and 90 minutes. The parameters observed were characteristic analysis for cassava starch (native) and dextrin products (modified starch). Characteristics of cassava starch tests included sugar content, amylose content, amylopectin, ash content, moisture content, and yield. Dextrin analysis included reducing sugar content, water content, ash content, and yield. The optimum condition of modified starch was achieved at 80oC liquification condition for 90 min obtained an average water content of 3.83%, 17.2% reducing sugar content with a yield of around 63.37%.

Keywords: cassava, dextrin, hydrolysis, alpha amylase enzyme

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