| dc.description.abstract | This study aimed to determine the effect of α-amylase concentration and hydrolysis time to
yield, physical, functional, and chemical characteristics of glucomannan flour from Gembili tuber
flour.The study was consist of two phases, the making of gembili tuber flour and glucomannan
flourproduction using enzymatic method with a concentration of α-amylase (0,4 U/g; 0.8 U/g; 1.2
U/g) and hydrolysis time (1 hour, 2 hours, and 3 hours). The experiment used a randomized block
design arranged with two factors and three repetitions. The results showed that interaction between
enzyme concentration and hydrolysis time has significant effect on yield with values range from
1.74% to 2.12%, brightness (lightness) range from 56.19 to 60.28, WHC range from 771.47 to
1621.07% , whereas non-significant effect on the OHC range from 733.20 to 788.20%, the water
content range from 9.57 to 12.78%, ash content range from 3.05 to 3.23%, protein content range from
8.26 to 8.57%, glucomannan levels range from 52.06 to 56.17%, and a viscosity range between
107.34 to 127.59 mp | en_US |
