Article Per Year (5 Year)
p-Index From 2021 - 2026
1.259
P-Index
This Author published in this journals
All Journal Journal of Degraded and Mining Lands Management Jurnal Chemurgy Jurnal Litbang: Media Informasi Penelitian, Pengembangan dan IPTEK Geosfera: Jurnal Penelitian Geografi Geosains Kutai Basin PESARE: Science and Engineering Service Journal Acta Geoscience, Energy, and Mining
Zahratunnisa, Zahratunnisa
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Earth & Planetary Sciences Education Energy Engineering Environmental Science Public Health Social Sciences

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Chemurgy

 1 
Synthesis of Maltodextrin from Comercial Corn Starch with Variation of Alpha Amylase Concentration, Temperature and Hydrolisis Period for Determining Dextrose Equivalen Value Fathoni, Rif'an; Zahratunnisa, Zahratunnisa
Jurnal Chemurgy Vol 7, No 1 (2023): Jurnal Chemurgy-Juni 2023
Publisher : Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/cmg.v7i1.5800

Abstract

Maltodextrin is defined as a partial starch hydrolysis product prepared by the addition of an acid or an enzyme, which contains α-D-glucose units which are mostly bound by - (1,4) glycosidic bonds. Maltodextrin is usually described by DE (Dextrose Equivalent). The commercial use of starch is affected by the DE value. The greater DE value means the more percentage of starch that turns into reducing sugars. This research was conducted by testing the DE value with maltodextrin production using alpha amylase enzyme catalyst by varying the enzyme concentration (0.2 ml; 0.4 ml; 0.6 ml), hydrolysis time (60 min; 90 min) and hydrolysis temperature (70°C ; 80°C). The results of the research give some point  that's the DE value obtained with the independent variables, which is  the time of hydrolysis and the concentration of the enzyme catalyst, experienced data fluctuations because the sample still had a lot of water. Also the higher of hydrolysis temperature, the greater DE value of maltodextrin was obtained.
Co-Authors Anugrah, Adelia Salsabila Fathoni, Rif'an Hapsari, Tika Harun, Nurul Azmi Hidayati, Dian Meutia Jannah, Putri Bahniar Joyontono, Puncak Kusuma, Chaterina Shandra Nofrohu Retongga Nursyifa, Nadira Nusantara, Danna Prasetya Pertiwi, Citra Mutiara Rangkuti, Nazla Syafitri Razi, Muhammad Haikal Salsabila, Rifa Salma Sartika*, Dewi Uswatun Hasanah Wiguna, Husein Sadewa