EFFECT OF TEMPERATURE AND CITRIC ACID CONCENTRATION ON THE HYDROLYSIS OF CASSAVA STARCH TO PRODUCE MALTODEXTRIN

Abstract

Starch hydrolysis is the process of breaking down polysaccharides into simpler compounds using acid or enzymatic catalysts. One of the products of partial starch hydrolysis is maltodextrin, a carbohydrate with a Dextrose Equivalent (DE) value of less than 20, which is widely used as a food additive. This study aimed to determine the effect of hydrolysis temperature and citric acid concentration on the characteristics of maltodextrin produced from cassava starch in accordance with the Indonesian National Standard (SNI) 7599:2010. Hydrolysis was carried out using citric acid concentrations of 4%, 6%, 8%, 10%, and 12% at temperatures of 40°C, 60°C, and 80°C. The resulting product was neutralized, dried, and analyzed for moisture content, ash content, Total Plate Count (TPC), and Dextrose Equivalent (DE). The best results were obtained with a moisture content of 2.5% (80°C–4%), ash content of 0.32% (80°C–12%), TPC of 28 CFU/g (60°C–10%), and a DE value of 12.8 (80°C–10%). All results complied with the requirements of SNI 7599:2010, indicating that the product met the quality standards for maltodextrin.