PEMBUATAN DEKSTRIN DARI PATI UBI KAYU MENGGUNAKAN ENZIM AMILASE DARI AZOSPIRILLUM sp. JG3 DAN KARAKTERISASINYA
Amylase enzyme is used to hydrolyze starch into simpler molecules such as dextrin. Amylase can be isolated from Azospirillum sp. JG3 bacteria. The purpose of this study was to characterize dextrins from cassava starch (Manihot esculenta) is catalyzed by the enzyme amylase from Azospirillum sp. JG3 b...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Jenderal Soedirman University
2010-05-01
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| Series: | Molekul |
| Subjects: | |
| Online Access: | http://www.jmolekul.com/?download=5.1.15.pdf |
| _version_ | 1811201438991253504 |
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| author | Dian Riana Ningsih Ari Asnani Amin Fatoni |
| author_facet | Dian Riana Ningsih Ari Asnani Amin Fatoni |
| author_sort | Dian Riana Ningsih |
| collection | DOAJ |
| description | Amylase enzyme is used to hydrolyze starch into simpler molecules such as dextrin. Amylase can be isolated from Azospirillum sp. JG3 bacteria. The purpose of this study was to characterize dextrins from cassava starch (Manihot esculenta) is catalyzed by the enzyme amylase from Azospirillum sp. JG3 bacteria. Stages of this study are: determination of optimum substrat and to analyze the chemical and physical dextrins including moisture content, ash content, dexstrosa equivalent (DE) and the yield obtained. The result of this research showed that optimum condition hydrolysis starch of cassava that using amylase from Azospirillium sp. JG3 bacteria was acquired at substrate concentration 3% and the results of analysis obtained dextrins include yield of 96.67%, water content of 9.39%, 0.25% ash content and dexstrosa equivalent (DE) of 16.55. |
| first_indexed | 2024-04-12T02:21:47Z |
| format | Article |
| id | doaj.art-fa3b6d633c2a4452970f4e5d8072bec1 |
| institution | Directory Open Access Journal |
| issn | 1907-9761 |
| language | English |
| last_indexed | 2024-04-12T02:21:47Z |
| publishDate | 2010-05-01 |
| publisher | Jenderal Soedirman University |
| record_format | Article |
| series | Molekul |
| spelling | doaj.art-fa3b6d633c2a4452970f4e5d8072bec12022-12-22T03:52:07ZengJenderal Soedirman UniversityMolekul1907-97612010-05-01511521PEMBUATAN DEKSTRIN DARI PATI UBI KAYU MENGGUNAKAN ENZIM AMILASE DARI AZOSPIRILLUM sp. JG3 DAN KARAKTERISASINYADian Riana Ningsih0Ari Asnani1Amin Fatoni2Program Studi Kimia, Jurusan MIPA, Fakultas Sains dan Teknik UNSOEDProgram Studi Kimia, Jurusan MIPA, Fakultas Sains dan Teknik UNSOEDProgram Studi Kimia, Jurusan MIPA, Fakultas Sains dan Teknik UNSOEDAmylase enzyme is used to hydrolyze starch into simpler molecules such as dextrin. Amylase can be isolated from Azospirillum sp. JG3 bacteria. The purpose of this study was to characterize dextrins from cassava starch (Manihot esculenta) is catalyzed by the enzyme amylase from Azospirillum sp. JG3 bacteria. Stages of this study are: determination of optimum substrat and to analyze the chemical and physical dextrins including moisture content, ash content, dexstrosa equivalent (DE) and the yield obtained. The result of this research showed that optimum condition hydrolysis starch of cassava that using amylase from Azospirillium sp. JG3 bacteria was acquired at substrate concentration 3% and the results of analysis obtained dextrins include yield of 96.67%, water content of 9.39%, 0.25% ash content and dexstrosa equivalent (DE) of 16.55.http://www.jmolekul.com/?download=5.1.15.pdfamylasecassava starchAzospirillum bacteriadextrin |
| spellingShingle | Dian Riana Ningsih Ari Asnani Amin Fatoni PEMBUATAN DEKSTRIN DARI PATI UBI KAYU MENGGUNAKAN ENZIM AMILASE DARI AZOSPIRILLUM sp. JG3 DAN KARAKTERISASINYA Molekul amylase cassava starch Azospirillum bacteria dextrin |
| title | PEMBUATAN DEKSTRIN DARI PATI UBI KAYU MENGGUNAKAN ENZIM AMILASE DARI AZOSPIRILLUM sp. JG3 DAN KARAKTERISASINYA |
| title_full | PEMBUATAN DEKSTRIN DARI PATI UBI KAYU MENGGUNAKAN ENZIM AMILASE DARI AZOSPIRILLUM sp. JG3 DAN KARAKTERISASINYA |
| title_fullStr | PEMBUATAN DEKSTRIN DARI PATI UBI KAYU MENGGUNAKAN ENZIM AMILASE DARI AZOSPIRILLUM sp. JG3 DAN KARAKTERISASINYA |
| title_full_unstemmed | PEMBUATAN DEKSTRIN DARI PATI UBI KAYU MENGGUNAKAN ENZIM AMILASE DARI AZOSPIRILLUM sp. JG3 DAN KARAKTERISASINYA |
| title_short | PEMBUATAN DEKSTRIN DARI PATI UBI KAYU MENGGUNAKAN ENZIM AMILASE DARI AZOSPIRILLUM sp. JG3 DAN KARAKTERISASINYA |
| title_sort | pembuatan dekstrin dari pati ubi kayu menggunakan enzim amilase dari azospirillum sp jg3 dan karakterisasinya |
| topic | amylase cassava starch Azospirillum bacteria dextrin |
| url | http://www.jmolekul.com/?download=5.1.15.pdf |
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