2654-5292
PRODUKSI SIRUP GLUKOSA HASIL HIDROLISIS ENZIMATIS PATI GARUT ( Glucose syrup from enzymatic hydrolysis of arrowroot starch)
Abstract
ABSTRACT
The aim of the research is study the effect of concentration arrowroot starch and pH
saccharification ( research I ), and the influence of glucoamylase concentration and
saccharification time ( research II ) toward of glucose syrup. This research used Completely
Randomized Design which consists of two factors with two replications. The first factor on
arrowroot starch is concentration (25; 30; 35%), the second factor is the pH of
saccharification (4, 5, 6). While the first factor of research II of glucoamylase is enzyme
concentration (0.06; 0.075, and 0.09 ml), the second factor is time saccharification (12; 18;
24 hours). The best result of glucose syrup from the first research is obtained from
combined treatment arrowroot starch concentration of 30% and pH saccharification 6.0 with
56.590% DE, 37.923% reducing sugar, 60.779% water content, viscosity of 4.6 cps, 0.341%
dextrin, 0.388% maltrotriose, 3.094% maltose and 32.897% glucose, while the second
research is at treatment concentrations of enzyme glucoamylase
0.075 ml and
saccharification time 24 hours with the criteria of 53.138% DE, reducing sugar 32.233%,
64.091% water content, viscosity 4.70 cps, 0.330% dextrin, 0.352% maltrotriose, 2.565%
maltose and 33.472% glucose.
Key word : glucose syrup, arrowroot strach, α-amylase, glukoamylase
ABSTRAK
Tujuan penelitian ini yaitu membuat sirup glukosa dari pengaruh konsetrasi pati garut , pH
sakarifikasi ( Penelitian I ) ; pengaruh konsentrasi enzim glukoamilase dan lama sakarifikasi (
Penelitian II) . Penelitian ini menggunakan Rancangan Acak Lengkap terdiri dari dua faktor
dengan dua kali ulangan. Faktor pertama pada penelitian I yaitu konsentrasi pati garut (25;
30; 35%), faktor kedua yaitu pH sakarifikasi ( 4; 5; 6 ). Sedangkan pada penelitian II faktor
pertama yaitu konsentrasi enzim glukoamilase ( 0,06; 0,075; dan 0,09 ml ) , faktor kedua
yaitu waktu sakarifikasi (12; 18; 24 jam ). Sirup glukosa terbaik dari penelitian I diperoleh
dari kombinasi perlakuan konsentrasi pati garut 30% dan pH sakarifikasi 6,0 dengan 56,590
%DE, gula reduksi 37,923%, kadar air 60,779%, viskositas 4,6 cps, dekstrin 0,341% ,
maltrotriosa 0,388%, maltosa 3,094% dan glukosa 32,897%, sedangkan dari penelitian II
pada perlakuan konsentrasi enzim glukoamilase 0,075 ml dengan waktu sakarifikasi 24 jam
yang mempunyai kriteria 53.138 %DE, gula reduksi 32,233%, kadar air 64,091%, viscositas
4.70 cps, dekstrin 0,330% , maltrotriosa 0,352%, maltosa 2,565% dan glukosa 33,472%.
Kata kunci : sirup glukosa, pati garut, α-amlysae, glukoamylase
The aim of the research is study the effect of concentration arrowroot starch and pH
saccharification ( research I ), and the influence of glucoamylase concentration and
saccharification time ( research II ) toward of glucose syrup. This research used Completely
Randomized Design which consists of two factors with two replications. The first factor on
arrowroot starch is concentration (25; 30; 35%), the second factor is the pH of
saccharification (4, 5, 6). While the first factor of research II of glucoamylase is enzyme
concentration (0.06; 0.075, and 0.09 ml), the second factor is time saccharification (12; 18;
24 hours). The best result of glucose syrup from the first research is obtained from
combined treatment arrowroot starch concentration of 30% and pH saccharification 6.0 with
56.590% DE, 37.923% reducing sugar, 60.779% water content, viscosity of 4.6 cps, 0.341%
dextrin, 0.388% maltrotriose, 3.094% maltose and 32.897% glucose, while the second
research is at treatment concentrations of enzyme glucoamylase
0.075 ml and
saccharification time 24 hours with the criteria of 53.138% DE, reducing sugar 32.233%,
64.091% water content, viscosity 4.70 cps, 0.330% dextrin, 0.352% maltrotriose, 2.565%
maltose and 33.472% glucose.
Key word : glucose syrup, arrowroot strach, α-amylase, glukoamylase
ABSTRAK
Tujuan penelitian ini yaitu membuat sirup glukosa dari pengaruh konsetrasi pati garut , pH
sakarifikasi ( Penelitian I ) ; pengaruh konsentrasi enzim glukoamilase dan lama sakarifikasi (
Penelitian II) . Penelitian ini menggunakan Rancangan Acak Lengkap terdiri dari dua faktor
dengan dua kali ulangan. Faktor pertama pada penelitian I yaitu konsentrasi pati garut (25;
30; 35%), faktor kedua yaitu pH sakarifikasi ( 4; 5; 6 ). Sedangkan pada penelitian II faktor
pertama yaitu konsentrasi enzim glukoamilase ( 0,06; 0,075; dan 0,09 ml ) , faktor kedua
yaitu waktu sakarifikasi (12; 18; 24 jam ). Sirup glukosa terbaik dari penelitian I diperoleh
dari kombinasi perlakuan konsentrasi pati garut 30% dan pH sakarifikasi 6,0 dengan 56,590
%DE, gula reduksi 37,923%, kadar air 60,779%, viskositas 4,6 cps, dekstrin 0,341% ,
maltrotriosa 0,388%, maltosa 3,094% dan glukosa 32,897%, sedangkan dari penelitian II
pada perlakuan konsentrasi enzim glukoamilase 0,075 ml dengan waktu sakarifikasi 24 jam
yang mempunyai kriteria 53.138 %DE, gula reduksi 32,233%, kadar air 64,091%, viscositas
4.70 cps, dekstrin 0,330% , maltrotriosa 0,352%, maltosa 2,565% dan glukosa 33,472%.
Kata kunci : sirup glukosa, pati garut, α-amlysae, glukoamylase
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