Potential of β-Amylase from Sweet Potato (Ipomoea batatas Lam) Extract on the Mashing of Safrari Sorghum

Abstract

The aim of this study was to investigate the use of sweet potato as a local source of enzymatic extract for the saccharification of sorghum mash. Box-Behnken designs were employed to determine the optimal conditions for extracting crude enzymes and saccharifying Safrari sorghum mash. The optimal conditions for maximizing enzymatic activity were found to be a mass-to-volume ratio of 0.1, an extraction time of 210 min, and a temperature of 60°C. The theoretical and experimental enzymatic activities under these conditions were 23.83 U/mg and 23.49 U/mg, respectively. The extraction of enzymes under these optimal conditions resulted in wort with physicochemical parameters within the following ranges: turbidity (0.79 to 4.52 NTU), pH (5.40 to 8.85), brix (14.80 to 17.50°B), reducing sugars (0.17 to 0.2114 mg/mL), and titratable acidity (3.54 to 5.24 g/L). These findings demonstrate that the extract from Ipomoea batatas contains enzymes that can be effectively used in the mashing process of malted Safrari sorghum.