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Maltooligosaccharides are starch-based carbohydrate oligomers linked by α-1.4 glycosidic bonds with a degree of polymerization between three and ten. Maltooligosaccharides can be produced by hydrolysis of starch by α-amylase. The enzymatic hydrolysis can be affected by several factors such as substrate and enzyme concentration, pH, temperature and incubation time. In this present study, the hydrolysis of starch from local genotipe of Taro (Var. Bentul) was conducted by optimization of 3 parameters: substrate concentration, amount of enzymes, and hydrolysis time. Taro starch concentrations were 10%, 15%, and 20%. Total Enzymes used for hydrolysis were 17.5, 14, and 7 U, respectively. The results showed that an amylase produced by  Brevibacterium  sp could hydrolyze taro starch into maltooligosaccharides with the most optimum hydrolysis conditions using 20% substrate (w/v) and total enzyme 14 U. Based on HPLC and TLC analysis, Maltotriose revealed as predominant oligosaccharides found in the hydrolysis product with concentration of 8621.7 µg/ml.

Hydrolysis of Local Genotype Taro (Colocasia esculenta) Starch by Crude Amylase from Brevibacterium Sp. for Maltooligosaccharides Production