Abstract
Maltodextrin is a short-chain polysaccharide compound resulting from the hydrolysis of starch, which is easily soluble in water, so it has very wide applications for food and health. The production of maltodextrin uses the method of reaction of starch hydrolysis with enzymes carried out using fermenters. The temperature used in the fermenter is 95 °C with a residence time of about 12 hours to reduce the risk of failure in the enzymatic reaction. The stirrer used is a turbine with 6 flat blades. The selection of this type because it has an excellent mixing rate, especially for microscale products. The enzymes that react are alpha-amylase at the liquification stage, and the glucoamylase at the saccharification stage. The yield of maltodextrin is 95% and 5% is the remaining water produced based on the starch hydrolysis process that occurs in the fermenter.
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