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Hidrolisis Pati Enzimatis Rama
Hidrolisis Pati Enzimatis Rama
ABSTRACT
Enzymatic starch hydrolysis is the process of breaking down polymers into
monomers aided by enzymes and adding catalysts in the form of acidic solutions,
and these enzymes are complex protein compounds produced by cells of organisms.
The aim of this enzymatic hydrolysis method is for students to hydrolyze various
starches, enzymatically, and prove that starch as a polysaccharide is a 1,4-ɑ-
Glucose polymer. This practice is held on Thursday, May 2, 2019. At 1:00 a.m. to
3:00 p.m. WIB at the Aquaculture Laboratory of the Faculty of Fisheries and
Marine Sciences, Padjadjaran University. The tools used in the experiment of
starch enzyme hydrolysis are measuring cups, beaker glass, test tubes, pipette
dropper, incubator, bunsen burners, and styrofoam while the materials used are
starch, corn flour, aci flour, wheat flour, aquades, amylase and iodine enzymes .
The results showed that in the heating process it can be homogeneous to change
the distilled water mixture with flour to form foam and the color becomes cloudy
white. Giving the amylum enzyme can change the color of the solution to yellow
which indicates the presence of starch in wheat flour. Whereas in iodine solution is
clear white and there are clots. White clots are gelatin, which is produced when the
amylase enzyme breaks down 1,4 α-glucoside bonds in amylose and amylopectin.