Abstract:
The purpose of this study was to obtain the optimum of hydrolysis temperature on the maltodextrin characteristics of sago starch by enzymatic with Liquozyme Supra 4.5X. The suspension of sago starch was prepared in 20%. This research was conducted with four treatments, A = hydrolysis for 30 minutes at 80C; B = hydrolysis for 40 minutes at 80C; C = hydrolysis for 40 minutes at 90C; and D = hydrolysis for 25 minutes at 90C. The results showed that the treatment A and B had granules that similar to standard maltodextrin. Range of total sugar and reducing sugar levels were 2.30 - 6.11% and 0.35 - 4.54%, respectively. DE values was less than 20 for A and B treatments, whereas for C and D were more than 20. Maltodextrin yields ranged from 78.87 to 91.71 percent. While the solubility rate ranges was from 3.20 - 22.30 percent depend on the treatments.