Development of modified starch technology (maltodextrin) from commercial tapioca on semi production scale using oil heater dextrinator

International Conference on Natural Products and Bioresource Science 2017

生物科学;化学

Triyono, Agus^1 ; Erwan Andriansyah, Raden Cecep^1 ; Luthfiyanti, Rohmah^1 ; Rahman, Taufik^1

Development Center for Appropriate Technology, Indonesian Institute of Sciences, Jl. KS Tubun No 5, Subang, West Java, Indonesia^1

关键词: Alpha amylase;    Economic values;    Enzymatically modified;    Food industries;    Modified starches;    Production scale;    Quality requirements;    Tapioca starch;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/101/1/012026/pdf
DOI  :  10.1088/1755-1315/101/1/012026

学科分类：生物科学（综合）

来源: IOP

【 摘 要 】

One way to improve functional starch is by modification of starch into dextrin or maltodextrin. Maltodextrin is used in the food industry as a food substitution. Development of enzymatically modified starch technology has been performed with the use of α-amylase at optimum pH of 5.5, temperature 75-85 °C, with enzyme activity of 135 KNU/g. The maltodextrin produced from commercial tapioca has the quality requirements for food according to SNI 1992. The yield of maltodextrin obtained is about 80%. The use of the optimum amount of the α-amylase enzyme is 0.07 % v/w and the substrate amount of tapioca starch is 35%. Analysis of the feasibility of modified starch with the assumption of production scale of 300 kg per day, the economic value of 10 years business, the price of starch is IDR 8,350/kg, from tapioca starch (tapioca) IDR 4,000 - IDR 4,500/kg.