Characterization and determination of hydrolysis process parameters of superior sweet starch CIP-types enzymatically

Abstract

Indonesia is rich in starch raw materials, but until now is still importing sugar and modified starch for food and non-food industrial raw materials. One of the reasons is the limited information regarding the feasibility of starches as industrial raw materials. Based on the whiteness and the high content of starch, the research institution of Centro International de La Papa (CIP) in Indonesia has produced five clones of superior sweet potatoes, which are CIP-1, CIP-2, CIP-3, CIP-4 and CIP-5. The feasibility of starch for industrial raw materials is not only seen from the physical aspect but also from the chemical aspect and process parameters. This research aims to study the physical and chemical properties of superior CIP-type and local sweet potato starch, as well as determine the best process parameter to be used in the enzymatic hydrolysis industry. Sweet potato starches that had been tested were five CIP starches and local sweet potato starches, using descriptive statistics method and Completely Randomized Design. The characteristics of physical and chemical properties under the study were degree of whiteness, granule size, amylose and amylopectin levels. The parameter processes tested were temperature and concentration of alpha amylase enzyme with observed variables comprising gelatinization time, reaction speed, dextrose equivalent (DE) and Unit Brabender (UB). According to the results of the research, it was found that starch types CIP-1, CIP-2 and CIP-5 were more qualified to be used for raw materials in the hydrolysis industry than CIP-3, CIP-4 and local sweet potato starch. Meanwhile, the best process parameter for hydrolysis was liquification at a temperature of 85oC and concentration of alpha amylase enzyme of 0.07%.