| Summary: | α-amylase (α-1-4 D-glucan glucanohydrolase EC 3.2.1.1) is enzymes that
catalyze the hydrolysis of α-1,4-glycosidic linkages in the starch to form oligosaccharides
and glucose. This enzyme is involved in the starch hydrolysis for the production of
maltodextrin. A resource of α-amylase, which has not been much explored, is germinated
corn germination α-amylase. On the other hand, a potential source of starch, which is
needed to develop, is sago starch. Indonesia has 50 to 50.3% of the world's sagu plant.
The potential of sago starch has not been explored very well. In this research, the
potential of indigenous α-amylase from germinated corn for the conversion of sago starch
(Metroxylon sago Rottb.) into maltodextrin was evaluated. The indirect experimental
analysis was used to evaluate the perspective of germinated corn α-amylase in the
conversion of sago starch into maltodextrins.
The results show that (1) Perspective of sago starch in Indonesia: Indonesia is the
habitat of sago palm that grows wild in the forest more than 6.7 million ha and produces
11,000 tons sago starch per-year
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