The Cavendish banana flour-based maltodextrin production: analysis of the effect of alpha-amylase enzyme use and study of industrial attitude
Abstract
In English:
Cavendish banana (Musa acuminata Colla) is a banana that is easily damaged, but has a high starch content (70-80%) in raw conditions, so it can be used as a maltodextrin. The process of hydrolysis of maltodextrin with an α-amylase enzyme using different concentrations will affect the characteristics product. Maltodextrin from Cavendish banana flour is considered a new product on an industrial scale, so it needs to be analyzed by industry attitudes. The purpose of research was to determine the best concentration of α-amylase enzyme, analyze industry attitudes, and determine the level of importance of attributes. This research was arranged in a Completely Randomized Block Design (CRBD) with a single factor (concentration of α-amylase enzyme) and 4 repetitions. Cavendish banana flour is hydrolyzed using the α-amylase enzyme with concentrations of 0.2, 0.4, 0.6, 0.8, 1.0, 1.2%. Then, the best treatment is analyzed based on industrial attitudes by considering sensory attributes. The results of the research showed the best concentration of α-amylase enzyme was 1.2% treatment with yield (89.88%), water content (4.20%), ash content (1.06%), solubility (47.23%), viscosity (2.79mPas), pH (5.92), and DE value (18). The results of the industrial attitude analysis showed a positive attitude with the color attribute (1.79%) being the main attribute that influenced the level of importance of the industrial attitude analysis.
Keywords: cavendish banana, maltodextrin, α-amylase enzyme, industrial attitude analysis, and product importance level.
In Bahasa:
Pisang Cavendish (Musa acuminata colla) merupakan pisang yang mudah rusak, namun memiliki kandungan pati tinggi (70-80%) pada kondisi mentah, sehingga dapat dimanfaatkan menjadi maltodekstrin. Proses hidrolisis maltodekstrin dengan enzim α-amilase menggunakan konsentrasi yang beragam akan mempengaruhi karakteristik produk. Maltodekstrin dari tepung pisang cavendish terbilang produk baru dalam skala industri, sehingga perlu di analisis sikap industri. Tujuan penelitian adalah menentukan konsentrasi enzim α-amilase terbaik, menganalisis sikap industri, dan menentukan tingkat kepentingan atribut. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan faktor tunggal (konsentrasi enzim α-amilase) dan 4 kali ulangan. Tepung pisang cavendish dihidrolisis menggunakan enzim α-amilase dengan konsentrasi 0,2, 0,4, 0,6, 0,8, 1,0, dan 1,2%. Kemudian, perlakuan terbaik di analisis sikap industri dengan mempertimbangkan atribut-atribut sensori. Hasil penelitian menunjukan konsentrasi enzim α-amilase terbaik adalah perlakuan 1,2% dengan rendemen (89,88%), kadar air (4,20%), kadar abu (1,06%), kelarutan (47,23%), viskositas (2,79mPas), pH (5,92), dan nilai DE (18). Hasil analisis sikap industri menunjukan sikap yang positif dengan atribut warna (1,79%) menjadi atribut utama yang berpengaruh terhadap tingkat kepentingan dari analisis sikap industri.
Kata kunci: pisang cavendish, maltodekstrin, enzim α-amilase, analisis sikap Industri, dan tingkat kepentingan produk.
