Film (patch) based on starch compound hydrolise by amylase from saliva and bacteria

Research on the determination of amylase enzyme activity on hydrolysing film (patch) made from sugar palm starch with the addition of STPP and Temu putih (curcuma zedoaria) freeze drying powder have been done. The purpose of this study was to determine amylase enzyme activity of saliva and amylase from bacteria in hydrolysis of sugar palm starch and edible film made from palm starch with the addition of STPP and Temu putih freeze drying powder. Amylase enzyme activity was analysed using UV-Vis spectrophotometer and DNS reagent. Determination of amylase enzyme activity in hydrolysing edible film was carried out by reacting enzyme with various edible film at optimum condition. The result of amylase enzyme activity from saliva and bacteria was obtained at temperature 35 °C, pH 7, substrate concentration 2.5%, and incubation time 95 min. The enzyme was reacted in various concentration against edible film at optimum condition. Amylase enzyme activity of saliva gave optimum edible film hydrolysis in the addition of STPP of 10.26 unit/mL, whereas the best enzyme activity of amylase from bacteria achieved with the addition of STPP and 3% freeze drying powder of Temu putih at 23.09 units/mL. Data analysis using one-way analysis of variance obtained F-value less than F-table at significance level 0.05. The result implied there is no significant difference on amylase enzyme activity from saliva and bacteria when it used to hydrolyse sugar palm starch and edible film from sugar palm starch with the addition of STPP and Temu putih freeze drying powder. (paper)