NATORI, REZZA (2022) PENGARUH KONSENTRASI SUBSTRAT DAN LAMA SAKARIFIKASI TERHADAP KARAKTERISTIK FISIKOKIMIA GULA CAIR DARI SLURRY UMBI GEMBOLO (Dioscorea bulbifera) DENGAN HIDROLISIS ENZIM AMILASE DAN INULINASE. Undergraduate thesis, UPN "VETERAN" JAWA TIMUR.
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Abstract
The manufacture of liquid sugar from the gembolo tuber slurry is a new innovation in an effort to meet the sweetener needs of the community by utilizing local tubers, namely gembolo tubers which have not been used optimally and the development of the process of making liquid sugar from gembolo tuber slurries using a combination of amylase and inulinase enzymes. Gembolo tubers contain high enough starch and inulin of 13.57% wb and 5.19% wb which have the potential as ingredients in the manufacture of liquid sugar. This study aims to determine the effect of substrate concentration and saccharification time on the physicochemical and organoleptic characteristics of liquid sugar from gembolo tuber slurry (Dioscorea bulbifera) by enzymatic hydrolysis using a combination of amylase and inulinase enzymes. The amylase enzymes used in this study were alpha-amylase and glucoamylase enzymes, while the inulinase enzymes used in this study were exoinulinase and endoinulinase. This study used a completely randomized design (CRD) with two factors consisting of nine treatment levels and three replications. Factor I was the substrate concentration of gembolo tuber slurry 15%, 20% and 25% (w/v) and factor II was the length of saccharification 24 hours, 36 hours and 48 hours. Data were analyzed using ANOVA at the 5% level, if there was a difference, it was continued with Duncan's Test (DMRT) at the 5% level. The results showed that the best treatment combination based on physicochemical characteristics was a substrate concentration of 25% with a saccharification period of 48 hours which produced liquid sugar with the following characteristics: yield 18.08%; reducing sugar 41, 28%; total dissolved solids 42.00oBrix; DE (Dextorse equivalent) 37.10%; viscosity 58.30 cP; color 73.17 oHue; fructose content is 14.48% and glucose level is 24.52%. Key words : liquid sugar, gembolo, -amylase, glucoamylase, inulinase
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | REZZA REZZA NATORI REZZA NATORI | ||||||||||||
| Date Deposited: | 31 May 2022 03:26 | ||||||||||||
| Last Modified: | 31 May 2022 03:26 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/6409 |
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