PENGARUH SUHU PEMBUATAN MALTODEKSTRIN GAPLEK DENGAN BANTUAN ENZIMα -AMILASE MENGGUNAKAN REAKTOR ENZIMATIS (The influence of temperature making maltodekstringaplek with the help of an enzyme α -amilase use of enzymatic reactor)
| Main Author: | WARDHANI, MARTIN PUTRI |
|---|---|
| Format: | Thesis NonPeerReviewed application/pdf |
| Terbitan: |
, 2013
|
| Subjects: | |
| Online Access: |
http://eprints.undip.ac.id/43970/1/Martin_PW.pdf http://eprints.undip.ac.id/43970/ |
Daftar Isi:
- Maltodekstrin is a product of the hidrolisa starch with enzyme catalysts. This aims to make practical maltodekstrin of flour cassavas, examines the influence of the temperature in the making maltodkstrin flour gapek. The manufacturing process is done by using the tool enzimatis reactors, weight 1 kg flour, pH 7, types of enzyme catalysts α -amylase 0.05% of dry weight of flour. Free variables are the temperature to 80 C and 90 C. At the end of the practical value of the analyzed products, DE, and from practical work generated by maltodekstrin DE maximum 3,75. And note that the higher the temperature generated hidrolisa DE the higher as well.