Enzymatic Saccharification of Purple Sweet Potato Flour by α-Amylase, Xylanase, Mannanase and Amyloglucosidase for Liquid Sugar Production

Abstract The purple sweet potato starch was the only carbohydrate component that converted to its monomeric sugar during conventional saccharification process, while fiber remained because α-amylase and amyloglucosidase act on α-1,4 α-1,6 glycosidic bonds in starch. To overcome this, xylanase mannanase are used convert hemicellulose sugars. optimal conditions process must be known achieve liquid yield. purpose of this research determine how different enzyme types, times, their interactions affected total dextrose equivalent produced. This study carried out by first producing flour then generating enzymatically. According study’s findings, treatment combining best combination enzymes liquification, with reaching 90.83 grams/L. In interaction α-amylase, xylanase, AMG 48 hours time (171.37 g/L). After saccharification, concentration reached highest point fluctuated. polymerization monosaccharides under acidic conditions, heat, presence water resulted a decrease dissolved concentration.