Potential of Alabio Potato as a Basic Material for Production of an Antioxidant Liquid Glucose using Enzymatic Hydrolysis Processes
Chairul Irawan (a*), Violina Sekar Angkasawati (a), Istiqomah Kamaliyah (a), Iryanti Fatyasari Nata (a), Meilana Dharma Putra (a)
(a) Department of Chemical Engineering, Faculty of Engineering, Lambung Mangkurat University
* cirawan[at]ulm.ac.id
Abstract
The utilization of Alabio potato (Dioscorea alata L.) as a typical South Kalimantan potato can be used as the main raw material in the form of starch, which is then transformed into liquid glucose. The manufacturing processes goes through two stages, namely liquification using the α-amylase enzyme and saccharification with the enzyme β-glucosidase. The purpose of this study was to produce functional antioxidant liquid glucose. This study focuses on the effect of percentage of Alabio potato starch (1, 5, 10, 15 and 20%, m/v) in the liquefaction process, the concentration of β-glucosidase enzymes in the saccharification process (0.8, 1 and 1.2 mL /kg of starch) and determine the optimum concentration of cinnamon extract (3, 5 and 10 g/100 mL of water) in its activity as an antioxidant liquid glucose. Alabio starch was dissolved in Ca2+ solution and heated at 85 oC, after 330 soluble/α-amylase enzymes were added to complete dissolution and continued with heating at the same temperature for 1 hour then filtered. After obtaining a dextrin solution, the next process is saccharification by adding a certain concentration of β-glucosidase enzyme by treating 100 rpm shaker for 60 hours to produce a glucose solution. The amount of glucose/reduced sugar in the sample was analyzed by the DNS method. The optimum percentage of glucose was obtained from the results of liquefaction with 10% starch and saccharification with a concentration of β-glucosidase enzyme of 1.2 mL/kg of starch with a liquid glucose concentration of 59.16 mg/mL. FTIR analysis showed that antioxidant liquid glucose has hydroxyl functional groups of C-O, C-H and O-H at wavelengths of 1560.11 cm-1, 1720.22 cm-1, and 3520 cm-1. Antioxidant liquid glucose activity showed the optimum performance at cinnamon extract concentration was 5 grams. DPPH free radicals of 56.72% were consumed for 5 minutes and reached 57.60% for 10 minutes. Liquid glucose produced has the potential as a substitute for glucose sources (i.e. sugar crystal) with antioxidant content from cinnamon extract.
Keywords: Alabio potato, antioxidants, cinnamon extract, liquid glucose, saccharification.
Topic: Biotechnology