PRODUKSI SIRUP GLUKOSA HASIL HIDROLISIS ENZIMATIS PATI GARUT ( Glucose syrup from enzymatic hydrolysis of arrowroot starch)
ABSTRACT<br />The aim of the research is study the effect of concentration arrowroot starch and pH<br />saccharification ( research I ), and the influence of glucoamylase concentration and<br />saccharification time ( research II ) toward of glucose syrup. This research used Comple...
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| Format: | Article |
| Language: | Indonesian |
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Department of Food Technology
2017-03-01
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| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/651 |
| _version_ | 1811334127386886144 |
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| author | Jariyah1 , Rudi Nurismanto 2 Sudaryati HP |
| author_facet | Jariyah1 , Rudi Nurismanto 2 Sudaryati HP |
| author_sort | Jariyah1 , Rudi Nurismanto 2 Sudaryati HP |
| collection | DOAJ |
| description | ABSTRACT<br />The aim of the research is study the effect of concentration arrowroot starch and pH<br />saccharification ( research I ), and the influence of glucoamylase concentration and<br />saccharification time ( research II ) toward of glucose syrup. This research used Completely<br />Randomized Design which consists of two factors with two replications. The first factor on<br />arrowroot starch is concentration (25; 30; 35%), the second factor is the pH of<br />saccharification (4, 5, 6). While the first factor of research II of glucoamylase is enzyme<br />concentration (0.06; 0.075, and 0.09 ml), the second factor is time saccharification (12; 18;<br />24 hours). The best result of glucose syrup from the first research is obtained from<br />combined treatment arrowroot starch concentration of 30% and pH saccharification 6.0 with<br />56.590% DE, 37.923% reducing sugar, 60.779% water content, viscosity of 4.6 cps, 0.341%<br />dextrin, 0.388% maltrotriose, 3.094% maltose and 32.897% glucose, while the second<br />research is at treatment concentrations of enzyme glucoamylase<br />0.075 ml and<br />saccharification time 24 hours with the criteria of 53.138% DE, reducing sugar 32.233%,<br />64.091% water content, viscosity 4.70 cps, 0.330% dextrin, 0.352% maltrotriose, 2.565%<br />maltose and 33.472% glucose.<br />Key word : glucose syrup, arrowroot strach, α-amylase, glukoamylase<br />ABSTRAK<br />Tujuan penelitian ini yaitu membuat sirup glukosa dari pengaruh konsetrasi pati garut , pH<br />sakarifikasi ( Penelitian I ) ; pengaruh konsentrasi enzim glukoamilase dan lama sakarifikasi (<br />Penelitian II) . Penelitian ini menggunakan Rancangan Acak Lengkap terdiri dari dua faktor<br />dengan dua kali ulangan. Faktor pertama pada penelitian I yaitu konsentrasi pati garut (25;<br />30; 35%), faktor kedua yaitu pH sakarifikasi ( 4; 5; 6 ). Sedangkan pada penelitian II faktor<br />pertama yaitu konsentrasi enzim glukoamilase ( 0,06; 0,075; dan 0,09 ml ) , faktor kedua<br />yaitu waktu sakarifikasi (12; 18; 24 jam ). Sirup glukosa terbaik dari penelitian I diperoleh<br />dari kombinasi perlakuan konsentrasi pati garut 30% dan pH sakarifikasi 6,0 dengan 56,590<br />%DE, gula reduksi 37,923%, kadar air 60,779%, viskositas 4,6 cps, dekstrin 0,341% ,<br />maltrotriosa 0,388%, maltosa 3,094% dan glukosa 32,897%, sedangkan dari penelitian II<br />pada perlakuan konsentrasi enzim glukoamilase 0,075 ml dengan waktu sakarifikasi 24 jam<br />yang mempunyai kriteria 53.138 %DE, gula reduksi 32,233%, kadar air 64,091%, viscositas<br />4.70 cps, dekstrin 0,330% , maltrotriosa 0,352%, maltosa 2,565% dan glukosa 33,472%.<br />Kata kunci : sirup glukosa, pati garut, α-amlysae, glukoamylase<br /><br /> |
| first_indexed | 2024-04-13T17:03:12Z |
| format | Article |
| id | doaj.art-53adcb4714974825bb5acc338d575892 |
| institution | Directory Open Access Journal |
| issn | 1978-4163 2654-5292 |
| language | Indonesian |
| last_indexed | 2024-04-13T17:03:12Z |
| publishDate | 2017-03-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Jurnal Teknologi Pangan |
| spelling | doaj.art-53adcb4714974825bb5acc338d5758922022-12-22T02:38:34ZindDepartment of Food TechnologyJurnal Teknologi Pangan1978-41632654-52922017-03-016210.33005/jtp.v6i2.651546PRODUKSI SIRUP GLUKOSA HASIL HIDROLISIS ENZIMATIS PATI GARUT ( Glucose syrup from enzymatic hydrolysis of arrowroot starch)Jariyah1 , Rudi Nurismanto 2 Sudaryati HPABSTRACT<br />The aim of the research is study the effect of concentration arrowroot starch and pH<br />saccharification ( research I ), and the influence of glucoamylase concentration and<br />saccharification time ( research II ) toward of glucose syrup. This research used Completely<br />Randomized Design which consists of two factors with two replications. The first factor on<br />arrowroot starch is concentration (25; 30; 35%), the second factor is the pH of<br />saccharification (4, 5, 6). While the first factor of research II of glucoamylase is enzyme<br />concentration (0.06; 0.075, and 0.09 ml), the second factor is time saccharification (12; 18;<br />24 hours). The best result of glucose syrup from the first research is obtained from<br />combined treatment arrowroot starch concentration of 30% and pH saccharification 6.0 with<br />56.590% DE, 37.923% reducing sugar, 60.779% water content, viscosity of 4.6 cps, 0.341%<br />dextrin, 0.388% maltrotriose, 3.094% maltose and 32.897% glucose, while the second<br />research is at treatment concentrations of enzyme glucoamylase<br />0.075 ml and<br />saccharification time 24 hours with the criteria of 53.138% DE, reducing sugar 32.233%,<br />64.091% water content, viscosity 4.70 cps, 0.330% dextrin, 0.352% maltrotriose, 2.565%<br />maltose and 33.472% glucose.<br />Key word : glucose syrup, arrowroot strach, α-amylase, glukoamylase<br />ABSTRAK<br />Tujuan penelitian ini yaitu membuat sirup glukosa dari pengaruh konsetrasi pati garut , pH<br />sakarifikasi ( Penelitian I ) ; pengaruh konsentrasi enzim glukoamilase dan lama sakarifikasi (<br />Penelitian II) . Penelitian ini menggunakan Rancangan Acak Lengkap terdiri dari dua faktor<br />dengan dua kali ulangan. Faktor pertama pada penelitian I yaitu konsentrasi pati garut (25;<br />30; 35%), faktor kedua yaitu pH sakarifikasi ( 4; 5; 6 ). Sedangkan pada penelitian II faktor<br />pertama yaitu konsentrasi enzim glukoamilase ( 0,06; 0,075; dan 0,09 ml ) , faktor kedua<br />yaitu waktu sakarifikasi (12; 18; 24 jam ). Sirup glukosa terbaik dari penelitian I diperoleh<br />dari kombinasi perlakuan konsentrasi pati garut 30% dan pH sakarifikasi 6,0 dengan 56,590<br />%DE, gula reduksi 37,923%, kadar air 60,779%, viskositas 4,6 cps, dekstrin 0,341% ,<br />maltrotriosa 0,388%, maltosa 3,094% dan glukosa 32,897%, sedangkan dari penelitian II<br />pada perlakuan konsentrasi enzim glukoamilase 0,075 ml dengan waktu sakarifikasi 24 jam<br />yang mempunyai kriteria 53.138 %DE, gula reduksi 32,233%, kadar air 64,091%, viscositas<br />4.70 cps, dekstrin 0,330% , maltrotriosa 0,352%, maltosa 2,565% dan glukosa 33,472%.<br />Kata kunci : sirup glukosa, pati garut, α-amlysae, glukoamylase<br /><br />http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/651 |
| spellingShingle | Jariyah1 , Rudi Nurismanto 2 Sudaryati HP PRODUKSI SIRUP GLUKOSA HASIL HIDROLISIS ENZIMATIS PATI GARUT ( Glucose syrup from enzymatic hydrolysis of arrowroot starch) Jurnal Teknologi Pangan |
| title | PRODUKSI SIRUP GLUKOSA HASIL HIDROLISIS ENZIMATIS PATI GARUT ( Glucose syrup from enzymatic hydrolysis of arrowroot starch) |
| title_full | PRODUKSI SIRUP GLUKOSA HASIL HIDROLISIS ENZIMATIS PATI GARUT ( Glucose syrup from enzymatic hydrolysis of arrowroot starch) |
| title_fullStr | PRODUKSI SIRUP GLUKOSA HASIL HIDROLISIS ENZIMATIS PATI GARUT ( Glucose syrup from enzymatic hydrolysis of arrowroot starch) |
| title_full_unstemmed | PRODUKSI SIRUP GLUKOSA HASIL HIDROLISIS ENZIMATIS PATI GARUT ( Glucose syrup from enzymatic hydrolysis of arrowroot starch) |
| title_short | PRODUKSI SIRUP GLUKOSA HASIL HIDROLISIS ENZIMATIS PATI GARUT ( Glucose syrup from enzymatic hydrolysis of arrowroot starch) |
| title_sort | produksi sirup glukosa hasil hidrolisis enzimatis pati garut glucose syrup from enzymatic hydrolysis of arrowroot starch |
| url | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/651 |
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