PERBANDINGAN KONSENTRASI α-AMILASE SEBAGAI METODE ENZIMATIS TERMODIFIKASI DALAM PRODUKSI GLUKOMANAN DARI UMBI ILES-ILES (Amorphophallus oncophyllus)
Comparison of α-amylase concentration as Enzymatic Modified Method in Glucomannan Production from Iles-iles Tubers (Amorphophallus oncophyllus)]
DOI:
https://doi.org/10.29303/profood.v7i2.189Keywords:
α-amylase, degree of whiteness, glucomanan, Iles-iles tubersAbstract
ABSTRACT
The glucomannan in iles-iles tubers needs to continuously develop the production procedures to increase the economic value of tubers, which are export commodities with a high level of demand. This study aimed to determine the effectiveness of increasing the α-amylase concentration on glucomannan levels, degree of whiteness (DoW), and their interactions. The method was modified to increase α-amylase concentration (2.5, 4.5, 6.5, and 8.5 % (v/v)) in 3 Litter of Water with a mixture of 100 grams of iles-iles flour. Meanwhile, the determination of DoW analyzed was used chromameter. The results showed that the best treatment was the α-amylase concentration of 2.5% (v/v) in 2 hours resulting in the highest glucomannan content compared to other concentrations. Based on the results of analysis of variance (ANOVA), it showed that the interaction between time and concentration and treatment time (2, 4, and 6 hours) and concentration (2.5, 4.5, 6.5, and 8.5% (v/v)) had a significant effect on glucomannan levels. However, the level of DoW was still experiencing an enlargement result compared with DoW of commercial glucomannan flour.
ABSTRAK
Glukomanan dalam umbi iles-iles perlu terus dilakukan pengembangan prosedur produksi untuk meningkatkan nilai ekonomis umbi yang merupakan komoditas ekspor dengan tingkat permintaan tinggi. Penelitian ini bertujuan untuk mengetahui efektifitas peningkatan konsentrasi enzim α-amilase terhadap kadar glukomanan, derajat putih dan interaksinya. Metode yang dilakukan merupakan metode modifikasi peningkatan konsentrasi enzim α-amilase 2.5, 4.5, 6.5 dan 8.5 % (v/v) dalam 3 L air dengan campuran 100 gr tepung iles-iles. Sedangkan penentuan derajat putih dianalisis dengan alat chromameter. Hasil menunjukkan bahwa perlakuan terbaik didapatkan dengan konsentrasi enzim α-amilase 2.5% dengan waktu 2 jam menghasilkan kadar glukomanan tertinggi dibandingkan dengan kadar glukomanan perlakuan lainnya. Berdasarkan hasil analisis variansi (ANOVA) memperlihatkan interaksi antara waktu dan konsentrasi serta perlakuan waktu (2, 4, dan 6 jam) dan konsentrasi (2.5, 4.5, 6.5, dan 8.5 %) berpengaruh nyata terhadap kadar glukomanan. Akan tetapi tingkat keputihan masih mengalami pelebaran hasil dengan derajat keputihan tepung glukomanan komersial.
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