Reduction Sugar of Tuber Paste Flour Additional α-Amylase from Lc. mesenteroides EN17–11 and Fr. fructosus EN17–20 to Protect People from Diabetes Mellitus

Abstract

Local tuber flour as wheat flour alternative can be used to produce food with low sugar which good to protect people from Diabetes Mellitus. To know that flour carbohydrate degradation in order to produce tuber flour with low sugar, reduction sugar of tuber paste flour additional α-amylase from Leuconostoc mesenteroides EN17–11 and Fructobacillus fructosus EN17–20 to protect people from Diabetes Mellitus were researched. Flour used were cassava (Manihot esculenta), sweet potato (Ipomoea batatas) and yam taro (Colocasia esculenta) with wheat (Triticum) as comparison. The crude α-amylase was characterized. The detection of α-amylase activities and reduction sugar contents used 3, 5-Dinitrosalicylic Acid (DNS) methods. Data were analyzed with three replicates. The research results showed that optimum activity of Lc. mesenteroides EN17–11 α-amylase was reached at 30°C, pH: 4.5; while that Fr. fructosus EN17–20. was 60°C, pH 7.0. In 60 minutes incubation time, Lc. mesenteroides EN17–11 α-amylase stability was reached at 25–40°C, pH: 4.5–5.0; while that Fr. fructosus EN17–20 was at 40–70°C, pH 5.0–7.0. Reduction sugar contents increase of cassava, sweet potato and yam taro paste flour additional Lc. mesenteroides EN17–11 α-amylase were sequently 1.27%, 40.35% and 3.90%; while that Fr. fructosus EN17–20 were 34.44%, 52.22% and 55.27%; with that wheat additional Lc. mesenteroides EN17–11 was 17.40% and Fr. fructosus EN17–20 was 44.53%. Based on the result, it is concluded that the treatment may reduce sugar on cassava and yam taro flour. The low sugar flour might be an alternative diet for diabetic persons.