PERUBAHAN SIFAT FISIKOKIMIA TEPUNG SORGUM SETELAH HIDROLISIS PARSIAL DENGAN ENZIM α-AMILASE DARI Bacillus Sp. (TERMAMYL®)

Abstract

One of the efforts to improve properties of flour is by enzymatic treatment using α-amylase. Physicochemical properties of sorghum flour can be changed after being partially hydrolyzed. Our previous work indicated that commercially available α-amylase (Termamyl®) has ability to degrade sorghum flour. In the present work, we determine the properties of the partially hydrolyzed sorghum flour which include swelling volume, viscosity and crystallinity. The results of the present work indicated that there is a 60% decrease in swelling volume at 95°C, temperature decrease in pasta forming from 80-85°C to 70-75°C and decrease in crystalyte reflection which indicate the cristalinity shifted from semicrystaline to amorphous state in hydrolized sorghum flou compae to native sorghum flour. Keywords: sorghum, α-amylase, flour, physicochemical properties