# The effect of liquefaction time and temperature on the quality and anthocyanin content of purple sweet potato maltohemidextrin
> Laga A.

URL kanonis: https://discover.unhas.ac.id/publications/the-effect-of-liquefaction-time-and-temperature-on-the-quality-and-anthocyanin-c
Jurnal / Konferensi: Iop Conference Series Earth and Environmental Science
Tahun terbit: 2020
DOI: https://doi.org/10.1088/1755-1315/575/1/012032
ISSN: 17551307
Citations: 4

## Authors
- Laga A.

## Abstract
Abstract Purple sweet potato is one type of tuber from the Convolvulaceae family and is one of the food commodities with high productivity and not yet optimally utilized in processing. Purple sweet potato contains starch and crude fiber, which are carbohydrate components that made it potential to be used as the substrate in maltohemidextrin production. Maltohemidextrin production can be done by hydrolysis of carbohydrate and fiber substrates using acid catalysts or enzyme catalysts. In this study, the enzymatic method was used in which the three different temperatures and several different liquefaction time were applied. This study resulted that there was no relationship between both the temperature and liquefaction time to the antioxidant content and activity. However, it showed a relationship with the value of reducing sugar and dextrose equivalent. It concluded that the best liquefaction temperature was 70°C.

## Keywords
- Liquefaction
- Anthocyanin
- Reducing sugar
- Sugar
- Starch
- Food science
- Chemistry
- Hydrolysis
- Carbohydrate
- Fiber
- Organic chemistry

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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