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Maltodextrin is produced enzymatically through the liquefaction process of purple sweet potato starch. Maltodextrin has good solubility, can form films, has low hygroscopicity, acts as a dispersing agent, inhibits crystallization and has strong binding power. This study aims to determine the variation in substrate concentration on liquefaction time in producing optimal purple sweet potato maltodextrin products. The research procedure with various substrate concentrations (20%, 25%, 30%, and 35%) on the liquefaction time of maltodextrin (0, 20, 40, 60, 80, 100, and 120 minutes). This research used 60°C for starch liquefaction. The best concentration of purple sweet potato starch maltodextrin based on the degree of starch hydrolysis was a concentration of 30% with optimal values for reducing sugar and dextrose equivalent (DE), and the best concentration based on bioactive compound resistance was a concentration of 35% with optimal values for anthocyanins and antioxidant activity. The higher the substrate concentration and the longer the liquefaction, the higher the degree of hydrolysis of maltodextrin, but the bioactive compounds tend to decrease due to the unstable nature of anthocyanins against heating and of course, their antioxidant activity is also very low. [ABSTRACT FROM AUTHOR]

Purple sweet potato plays an essential role as a source of phytochemicals. These benefits are obtained from the high anthocyanin content, which is antioxidants. This study aimed to determine the optimal temperature and liquefaction reaction time in producing maltohemidextrin with the equivalent dextrose value and the best functional properties of purple sweet potato material. This research was conducted to see variations in the combination of α-amylase enzymes (starch decomposers) and xylanase/mannanase enzymes (fiber decomposers) and the effect of liquefaction temperatures on the results of maltohemidextrin liquefaction made from purple sweet potato. This study found that liquefaction time is negatively linked to maltohemidextrin fiber content, meaning that the longer the liquefaction time, the more enzyme-substrate (sweet potato) is converted to simple sugar. [ABSTRACT FROM AUTHOR]

Maltodextrin is a carbohydrate derivative molecule composed of oligosaccharides with α-D-glycosidic linkages. It has good solubility, the ability to form films, a low hygroscopicity, works as a dispersant, inhibits crystallization, and has solid binding strength. The purpose of this study was to determine the optimal liquefaction temperature for purple sweet potato maltodextrin production. The temperature applied in this research were 60 °C, 70 °C, and 80 °C, and liquefaction duration of 0, 20, 40, 60, 80, 100, and 120 minutes: the reducing sugar, dextrose equivalent (DE), anthocyanin content, and antioxidant activity IC50. The ideal liquefaction temperature for manufacturing maltodextrin from purple sweet potato starch was 60 °C, with optimal values for reducing sugars, dextrose equivalent (DE), anthocyanins content, and antioxidant activity IC50. While prolonged liquefaction increases the degree of hydrolysis of maltodextrin, the bioactive components tend to decrease due to the unstable nature of anthocyanins in the presence of heat, resulting in a drop in antioxidants. [ABSTRACT FROM AUTHOR]