Enzymatic Hydrolysis of Hutan Jati Variety Cultivar Tacca (Tacca Leontopetaloides) Starch by the Brevibacterium SP. α-Amylase and Its Potential for Production of Maltooligosaccharides

Abstract

The aim ofresearch are extraction and physico-chemicalcharacterization, determination of the optimum conditions for enzymatic hydrolysis of starch from Tacca tuber to produce maltooligosaccharides, and analysize of character of the product. The analysis of the product is conducted by calculating the amount of reducing sugar, and total sugar, degree of polymerization, TLC (Thin Layer Chromatography) analysis, as well as HPLC (High Performance Liquid Chromatography) analysis. Hutan Jati variety cultivar Tacca was selected from three Tacca variety cultivars (Hutan Jati, Pulau Katang and Gunung Batur) to produce maltooligosaccharides by enzymatic hydrolysis of crude Brevibacterium sp.α-amilase The optimum conditions of enzymatic hydrolysis of Hutan Jati variety cultivar Tacca starch for production of maltooligosaccharides was obtained at a substrate concentration of 3% (w/v), the ratio of enzyme and substrate of 1:5 at 6h incubation time. It was obtained 34.4903 grams of powder maltooligosaccharide from 250 mL of fresh hydrolizate. The results of TLC and HPLC analysis showed similar yield to both of the liquid and the powder maltooligosaccharides with maltose, maltotriose, and maltotetraose as main product. Considering the result of psycho-chemically characteristic and the product of maltooligosaccharides from Hutan Jati variety cultivar Tacca tuber starch, presented in this work, may be considered as a potential, strong candidates for future applications as a source of maltooligosaccharide production, especially maltotriose and maltotetraose in functional food industry