02330ntm a2200229 a 4500001001400000003000700014005001700021008004100038020002200079040000800101100002700109245008300136260003400219300004500253500005600298502009200354504002800446520153600474650001202010650001802022856006002040vtls000084821KUKTEM20251117113230.0150113t2014    xn a   f m    000 0 eng d  aTHE0004765(Local)  aUMP0 aPrakash Nagasvara Ravo10aEnzymatic production of cassava flour using pectinase/cPrakash Nagasvara Ravo  aKuantan, Pahang :bUMP,c2014  axvi, 65 p. :bill. ;c30 cm. +e1 CD-ROM  aFaculty of Chemical & Natural Resources Engineering  aProject paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang – 2014  aBibliography : p. 50-563 aThis paper presents the studies of enzymatic activity of pectinase enzyme in liberation of starch from cassava (Manihot esculenta), especially in cassava flour. The starch granules in cassava is hold up by pectin molecules, in which its cell wall can be broken by pectinase enzyme activity. Hence, the assumption is made where the amount of starch released is inversely proportional to amount of pectin molecules left after the enzyme activity. The experiment was designed to determine the optimum condition for the pectinase activity, where parameter of incubation time, temperature, pH of the solution and concentration of enzyme is taken into consideration. The final product, which is the dried cassava powder (flour) is analyzed for equivalent pectin weight by titration method. The flour produced based on optimum conditions was then analyzed for its nutritional content. Analysis of total protein content, moisture content, ash content, crude fat content, crude fiber content were carried out. Based on the experiment, it is found that the optimum condition for pectinase activity is at between 45-50°C temperature, 7 hours of incubation time, pH value of 5 and concentration of 20  mg/ml. At these conditions, the increase in starch release is about 6%, where this value could be higher when more detailed starch assay is carried out. The nutritional profile is also satisfactory, in some cases, very healthy profile, which means the cassava flour fermented with pectinase enzyme have high potential to replace wheat flour 0aCassava 0aCassava flour40uhttp://ecollib.ump.edu.my/9671/zAccess in library only