Akbar, Reza Irsyad (2022) Pengembangan High Fructose Syrup dari Umbi Bengkuang Kajian Proporsi Enzim Mix (Inulinase dan Glukoamilase) dan Lama Sakarifikasi. Undergraduate thesis, UPN "Veteran" Jawa Timur.
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Abstract
High Fructose Syrup (HFS) is a thick and clear liquid consisting of fructose, glucose, and several oligosaccharides obtained from the hydrolysis of starch or inulin by chemical or enzymatic methods. Research has been carried out on the manufacture of HFS from various sources of starch and inulin. The development is carried out by combining the raw materials of inulin and starch in yam tubers as a substrate in the process of making HFS. This study aims to determine the effect of the proportion of inulinase and glucoamylase enzymes and the length of saccharification on the fructose levels and the characteristics of the HFS produced. This study used a completely randomized design with a two-factor factorial pattern. The factor I is the concentration of the enzyme mix inulinase and glucoamylase (0.1%:1.5%; 0.55%:1.5%; 1%:1.5%) and factor II is the length of saccharification 24, 36, and 48 o'clock. Data were analyzed using ANOVA level 5%. If there is a difference proceed with Duncan's Test (DMRT) 5%. Based on the results of the study, the best treatment was mixed enzyme concentration (1%:1.5%) and 36 hours of saccharification resulted in a yield of 53.028%, water content 84%, ash content 0.515%, total dissolved solids 16 obrix, reducing sugar content 17,151 %, DE 22,012, viscosity 38 mPa.s, color 1.64, aroma 3.76, viscosity 2.88, sweetness 3.76, fructose content 3.21%, and glucose 8.575%.
| 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: | Reza Irsyad Akbar | ||||||||
| Date Deposited: | 02 Jun 2022 08:55 | ||||||||
| Last Modified: | 02 Jun 2022 08:55 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/6627 |
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