The effect of alpha amylase enzyme on quality of sweet sorghum juice for chrystal sugar

[摘要] Sweet sorghum juice (Sorghum bicolor L. Moench) has characteristics similar to sugar cane juice and potentially used for sugar substitutes that can support food security. Nevertheless the sweet sorghum juicecontain starch which impede sorghum sugar crystallization. Therefore, research on the enzymatic process is needed to convert starch into reducing sugar. The experimental design used was the Factorial Randomized Design with the first factor was alpha amylase enzyme concentration (0, 20, 40, 60, 80, 100, 120 μL/100 mL) and second factor was incubation time (0, 30, 60, 90 minute) at temperature 100°C. The experiment was conducted on fresh sweet sorghum. The results showed that the addition of the alpha amylase enzyme increased the content of reducing sugar and decreased levels of starch. Elevating concentration of alpha amylase enzyme will increase the reducing sugar content in sweet sorghum juice. The optimum alpha amylase enzyme concentration to produce the highest total sugar was 80 μL/100 mL of sweet sorghum juice with the optimum incubation time was 90 minutes. The results of this study are expected to create a new sweetener for sugar substitution. From the economic prospective aspect, sorghum is a potential crop and can be relied upon to support the success of the food diversification program which further leads to the world food security.

[发布机构] Assessment Institute for Agricultural Technology Yogyakarta, Indonesia^1;Faculty of Agricultural Technology, Bogor Agricultural University, Indonesia^2;Indonesian Center for Agricultural Postharvest Research and Development Bogor, Indonesia^3

[效力级别] 生物科学

[关键词] Enzymatic process;Enzyme concentrations;Randomized design;Sorghum bicolor;Sugar cane juices;Sugar substitutions;Sweet sorghum;Sweet sorghum juices