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This study aims to produce functional antioxidant liquid sugar from Alabio potato ( Dioscorea alata L. ). This study focuses on the effect of the percentage of Alabio potato starch in the liquefaction process, the concentration of β-glucosidase enzymes, and the determination of the optimum concentration of cinnamon extract in its activity as an antioxidant liquid sugar. The amount of glucose/reduced sugar was analyzed by the DNS method. The optimum percentage of glucose was obtained from the liquefaction results with 10% starch and saccharification with a concentration of β-glucosidase enzyme of 1.2 mL/kg of starch with a liquid sugar concentration of 59.16 mg/mL. FTIR analysis showed that antioxidant liquid sugar had hydroxyl functional groups of C-O, C-H and O-H at wavelengths of 1560.11 cm-1, 1720.22 cm-1, and 3520 cm-1. Antioxidant liquid sugar activity showed the optimum performance at cinnamon extract concentration was 5 grams. DPPH free radicals of 56.72% were consumed for 5 minutes and reached 57.60% for 10 minutes. Liquid glucose produced could be a substitute for glucose sources with antioxidant content from the cinnamon extract.

Structural characterization and antioxidant activity of liquid sugar from Alabio potato using enzymatic hydrolysis processes