The hydrolysis of carbohydrate-based local raw materials as natural sweeteners by extract powder enzyme Aspergillus awamori KT-11 from wheat bran

Abstract

Aspergillus awamori KT-11 is a proven potential mold produces the amylase enzyme complex, particularly amylase and glucosidase. These enzymes hydrolyze the starch being sugar. Food and beverage industry began extensive use of liquid sugar because it has several advantages. Liquid sugar is raw materials of starch in nature Indonesia. This purpose of this research is to extract powder enzyme Aspergillus awamori KT-11 from wheat bran against 4 types of raw material-based local carbohydrate to produce natural sweetener (liquid sugar).The raw material used namely potato, breadfruit, yellow squash, and bananas. Enzyme activity produced from mold Aspergillus awamori KT-11 on wheat bran of 186,9835 U/ml, reducing sugar of 9.775 mg/ml and protein levels is 48.981 mg/ml. The sweetener from natural potato starch, breadfruit, yellow squash, and banana produces different percentages. The highest percentage of banana flour produced at 117.938 mg/ml (concentration of flour 20%, enzyme 15% and incubation time for 3 days ) and lowest on yellow squash (6.563 mg/ml). The result shows that TLC from potato flour, breadfruit and bananas are produced of glucose and lactose, is from flour yellow squash generated fructose.