Purple sweet potato plays an essential role as a source of phytochemicals. These benefits are obtained from the high anthocyanin content, which is antioxidants. This study aimed to determine the optimal temperature and liquefaction reaction time in producing maltohemidextrin with the equivalent dextrose value and the best functional properties of purple sweet potato material. This research was conducted to see variations in the combination of α-amylase enzymes (starch decomposers) and xylanase/mannanase enzymes (fiber decomposers) and the effect of liquefaction temperatures on the results of maltohemidextrin liquefaction made from purple sweet potato. This study found that liquefaction time is negatively linked to maltohemidextrin fiber content, meaning that the longer the liquefaction time, the more enzyme-substrate (sweet potato) is converted to simple sugar.
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30 May 2023
PROCEEDINGS OF THE 1ST UNHAS INTERNATIONAL CONFERENCE ON AGRICULTURAL TECHNOLOGY (UICAT 2021)
27–28 October 2021
Makassar, Indonesia
Research Article|
May 30 2023
Optimization of the maltohemidextrin from purple sweet potato (Ipomea batatas L.) by maintaining bioactive compound
Amran Laga;
Amran Laga
a)
1
Food Science and Technology, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University
, Jl. Perintis Kemerdekaan KM.10, Makassar 90245, Sulawesi Selatan, Indonesia
.
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Adiansyah Syarifuddin;
Adiansyah Syarifuddin
b)
1
Food Science and Technology, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University
, Jl. Perintis Kemerdekaan KM.10, Makassar 90245, Sulawesi Selatan, Indonesia
.
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Tuflikha Primi Putri;
Tuflikha Primi Putri
c)
1
Food Science and Technology, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University
, Jl. Perintis Kemerdekaan KM.10, Makassar 90245, Sulawesi Selatan, Indonesia
.
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Muspirah Djalal;
Muspirah Djalal
d)
1
Food Science and Technology, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University
, Jl. Perintis Kemerdekaan KM.10, Makassar 90245, Sulawesi Selatan, Indonesia
.
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Darmawan
Darmawan
e)
1
Food Science and Technology, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University
, Jl. Perintis Kemerdekaan KM.10, Makassar 90245, Sulawesi Selatan, Indonesia
.e)Corresponding author: [email protected]
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AIP Conf. Proc. 2596, 020012 (2023)
Citation
Amran Laga, Adiansyah Syarifuddin, Tuflikha Primi Putri, Muspirah Djalal, Darmawan; Optimization of the maltohemidextrin from purple sweet potato (Ipomea batatas L.) by maintaining bioactive compound. AIP Conf. Proc. 30 May 2023; 2596 (1): 020012. https://doi.org/10.1063/5.0118771
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