<![CDATA[Indonesia as an agricultural country rich in various types of plants including tubers. The purpose of this study was to produce and apply complex amylase enzymes from Aspergillus awamori KT-11 in hydrolyzing cassava and taro starch to liquid sugar. The production of complex amylase enzymes is carried out in a liquid and solid medium. The hydrolysis of starch into sugar is carried out with several enzyme concentrations (2-10%) and starch concentrations (5-25%) at room temperature (30ºC) and 60⁰C for 3 hours, 24 hours - 72 hours. TLC tests were carried out on sugar from hydrolysis of cassava starch and taro flour to determine the type of sugar formed.As a result, the highest enzyme activity was obtained in the solid medium formation (242.83 Units/ml). The best condition for hydrolyzing starch is 15% starch concentration, 10% enzyme concentration at 60ºC for 72 hours. The results of hydrolysis sugar were 9.52 mg / ml (taro) and 9.37 mg/ml (cassava) respectively, with an incubation time of 72 hours.The TLC analysis showed that sugar Rf from cassava was detected as lactose and Rf from Talas flour as maltose. ]]>
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