Effect of α-Amylase and Glucoamylase Enzymes on Chemical Qualities of Vinegar from Banana Peel

The rate of banana consumption in Indonesia is reported to be increased. Abundant banana peels causes environmental problem. Peels of banana still have the potential to be utilized in the making of vinegar. Banana peels have high contents of fiber and carbohydrate, however breakage of polysaccharide...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:IOP conference series. Earth and environmental science 2019-09, Vol.309 (1), p.12047
Hauptverfasser: Juniawati, Widaningrum, Usmiati, S, Sandrasari, D A
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The rate of banana consumption in Indonesia is reported to be increased. Abundant banana peels causes environmental problem. Peels of banana still have the potential to be utilized in the making of vinegar. Banana peels have high contents of fiber and carbohydrate, however breakage of polysaccharide bonds with enzyme is necessary. The α-amylase and glucoamylase are suitable enzymes to optimally break the polysaccharide bonds. The objective of this research was to determine the effect of α-amylase and glucoamylase on chemical qualities of banana-peel vinegar. The experimental design used was a Block Randomized Design with two factors and three replications. The 'A' factor was concentration of α-amylase at three levels (0.05%; 0.1%; 0.15%). The 'B' factor was concentration of glucoamylase at two levels (0.1%; 0.15%). Observation parameters included reducing-sugar, concentration of alcohol and acetic acid, and pH values. The high level of acetic acid was obtained from A2B1 (0.10% α-amylase; 0.10% glucoamylase) with an average value of 4.05% and pH of 3.52 on day-30 of fermentation period. An average value of reducing-sugar level on day-1 was 0.55% (g/ml) accompanied by alcohol content reduction of 0.386%. The best quality of banana-peel vinegar was resulted from the A2B1 treatment (0.10% α-amylase, 0.10% glucoamylase). Good quality vinegar was characterized by its aqueous liquid form, acetic acid odor with level at least 4%, residual alcohol at maximum level of 10%. The study has implications for the utilization of banana peel waste as natural preservatives.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/309/1/012047