02588ntm a2200277 a 4500 vtls000084821 KUKTEM 20251117113230.0 150113t2014 xn a f m 000 0 eng d THE0004765(Local) 201905151106 smfh 201712061004 huda 201501131311 fawwaz UMP TP416.T3 P73 2014 r Bc. Prakash Nagasvara Ravo Enzymatic production of cassava flour using pectinase/ Prakash Nagasvara Ravo Kuantan, Pahang : UMP, 2014 xvi, 65 p. : ill. ; 30 cm. + 1 CD-ROM Faculty of Chemical & Natural Resources Engineering Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang – 2014 Bibliography : p. 50-56 This 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 Cassava Cassava flour http://ecollib.ump.edu.my/9671/ Access in library only 0 0 0 1 10000 10000 2019-09-04 0 TP416.T3 P73 2014 r Bc. 0000092129 2019-09-04 00:00:00 1 2019-09-04 PSM 0 0 0 1 10000 10000 2019-09-04 0 CD 8667 | TP416.T3 P73 2014 r Bc. 0000092130 2019-09-04 00:00:00 1 2019-09-04 PSM VIRTUA40 5118 5124 VTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5000*5020*5040*5200*6500*6501*8560*9992