Permatasari, Adelia (2023) KARAKTERISTIK GULA CAIR DARI KULIT SINGKONG (Manihot esculenta) DENGAN HIDROLISIS ENZIMATIS DAN LAMA ISOMERISASI. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
CHARACTERISTICS OF SUGAR SYRUP FROM CASSAVA PEELS (Manihot esculenta) WITH ENZYMATIC HYDROLYSIS AND ISOMERIZATION TIME ABSTRACT The producing of sugar syrup from cassava peels is an innovation to meet the demand for sweeteners by utilizing cassava peels which have not been used optimally and in developing the process for making sugar syrup from cassava peels using a combination of amylase and cellulase enzymes. Cassava peel contains starch and cellulose which is quite high at 15.07% wb and 49.75% wb which have the potential as ingredients in the manufacture of sugar syrup. This study aims to determine the effect of the proportion of cellulase amylase enzyme and isomerization time on the physicochemical and organoleptic characteristics of sugar syrup from cassava peel (Manihot esculenta) by means of enzymatic hydrolysis. This study used a completely randomized design (CRD) with two factors consisting of twelve treatment levels and two replications. Factor I was the proportion of cellulase amylase enzyme 50:50%, 60:40% and 70:30% (v/v) and factor II was the isomerization time of 60 minutes, 90 minutes, 120 minutes and 150 minutes. Data were analyzed using ANOVA at 5% level, if there is a difference it is continued with Duncan's test (DMRT) at 5% level. The results showed that the best treatment combination based on physicochemical characteristics was the proportion of cellulase amylase enzyme 50:50% with isomerization time on 90 minutes which produced sugar syrup with characteristics: yield 35.88%; reducing sugar 23.11%; total dissolved solids 19.75⁰Brix; DE (Dextorse equivalent) 44.56%; viscosity 41.25 cP; ash 0.3%; fructose content 1.44% and glucose content 18.22%. Keywords : sugar syrup, cassava peel, isomerization
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > QD Chemistry | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | ADELIA PERMATASARI | ||||||||||||
| Date Deposited: | 26 May 2023 09:30 | ||||||||||||
| Last Modified: | 26 May 2023 09:30 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/13801 |
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