Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup
Abstract
Opportunity to use sago as a basic ingredient for syrup glucose is very large because of the high carbohydrate content reached 75.88% - 85.08%. Sago starch contains 27% amylose and 73% amylopectin. This study aims to determine the effect of sago starch substrate concentration on reducing sugar, total dissolved solids, dextrose equivalent, and sweetness level from the glucose syrup produced. This research was conducted in 3 stages, namely gelatinization, liquefaction, and saccharification. The use of sago substrate concentrations were 25%, 30%, and 35%. The use of amylase enzyme is 0.1% dry weight and glucoamylase enzyme is 0.008 g/g dry weight. This study used a completely randomized design with a factorial pattern with two replications and data analysis using Duncan test. The use of α-amylase and glucoamylase enzymes in the manufacture of glucose syrup from sago starch affects the glucose syrup produced. The best result is obtained from 30% substrate concentration with reducing sugar value is 186.07 g/L, total dissolved solid is 36.13%, dextrose equivalent value is 62.02%, and sweetness level value is 33.92 ºbrix.
Full Text:
PDFReferences
Adrian, Syaiful, A. Z., Ridwan, & Hermawati. (2020). Sakarifikasi Pati Ubi Jalar Putih Menjadi Gula Dekstrosa Secara. Saintis, 1(1), 1–12.
Andarwulan, N., Feri, K., & Herawati, D. (2011). Analisis Pangan. Dian Rakyat.
Apriyantono, A., Fardiaz, D., Puspitasari, N. L., Sedarnawati, & Budiyanto, S. (1989). Analisis Pangan. IPB Press.
Azmi, A. S., Malek, M. I. A., & Puad, N. I. M. (2017). A Review on Acid and Enzymatic Hydrolyses of Sago Starch. International Food Research Journal, 24, 265–273.
Betiku, E., Akindolani, O. ., & Ismaila, A. R. (2013). ENZYMATIC HYDROLYSIS OPTIMIZATION OF SWEET POTATO (Ipomoea batatas) PEEL USING A STATISTICAL APPROACH. Brazilian Journal of Chemical Engineering, 30(03), 467–476. www.abeq.org.br/bjche
Budiyanto, A., Arif, A. B., & Richana, N. (2019). Optimization of Liquid Sugar Production Process from Sago (Metroxylon spp.). IOP Conference Series: Earth and Environmental Science, 309(1), 1–10. https://doi.org/10.1088/1755-1315/309/1/012052
Garriga, M., Melisa, A., & Marchiaro, A. (2017). Determination of Reducing Sugars in Extracts of Undaria pinnatifida (Harvey) Algae by UV-Visible Spectrophotometry (DNS Method). Desarrollo e Innovación En Ingeniería, 3, 173–179.
Hadiwijaya, Y., Kusumiyati, & Munawar, A. A. (2020). PREDIKSI TOTAL PADATAN TERLARUT BUAH MELON GOLDEN (Cucumis melo L.) MENGGUNAKAN VIS-SWNIRS DAN ANALISIS MULTIVARIAT. Jurnal Penelitian Saintek, 25(2), 103–114. https://doi.org/10.21831/jps.v25i2.34487
Istia’nah, D., Utami, U., & Barizi, A. (2020). Karakterisasi Enzim Amilase dari Bakteri Bacillus megaterium pada Variasi Suhu, pH dan Konsentrasi Substrat. Jurnal Riset Biologi Dan Aplikasinya, 2(1), 11. https://doi.org/10.26740/jrba.v2n1.p11-17
Kalsum, N., & Surfiana. (2013). Karakteristik Dekstrin dari Pati Ubi Kayu yang Diproduksi dengan Metode Pragelatinisasi. Penelitian Pertanian Terapan, 13(1), 13–23.
Mardawati, E., Harahap, B. M., Andoyo, R., Wulandari, N., & Rahmah, D. M. (2019). Karakterisasi Produk Dan Pemodelan Kinetika Enzimatik Αlfa-Amilase Pada Produksi Sirup Glukosa Dari Pati Jagung (Zea Mays). Jurnal Industri Pertanian, 1(1), 11–20. http://jurnal.unpad.ac.id/justin
Megavitry, R. (2019). The Process of Developing Gelatinization and Saccharification with Variations in Temperature and Period of Glucose Sago Material. Int. J. Environ. Eng. Educ, 1(3), 82–89. https://doi.org/https://doi.org/10.5281/zenodo.3634182
Megavitry, R., Laga, A., Syarifuddin, A., & Widodo, S. (2019). Pengaruh Suhu Gelatinasi dan Waktu Sakarifikasi Terhadap Produk Sirup Glukosa Sagu. Sinergitas Multidisiplin Ilmu Pengetahuan Dan Teknologi, 2(1), 26–27.
Meikapasa, N. W. P., & Seventilofa, I. G. N. O. (2016). Karakteristik Total Padatan Terlarut (Tpt), Stabilitas Likopen Dan Vitamin C Saus Tomat Pada Berbagai Kombinasi Suhu Dan Waktu Pemasakan. GaneÇ Swara, 10(1), 81–86.
Ni’maturohmah, E., & Yunianta. (2015). Hydrolysis of Sago ( Metroxylon Sago Rottb.) Starch by β-Amylase for Making Dextrin. Jurnal Pangan Dan Agroindustri, 3(1), 292–301.
Permanasari, A. R., & Yulistiani, F. (2017). Pembuatan Gula Cair dari Pati Singkong dengan Menggunakan Hidrolisis Enzimatis. Fluida, 11(2), 9–14. https://doi.org/10.35313/fluida.v11i2.81
Rika, G. P., Maryam, & Dewi, H. (2020). Technical Analysis of Liquid Sugar Production Process of Raw Sago Starch Using the Enzymatic Hydrolisis Method of Pilot Plant Scale. IOP Conference Series: Earth and Environmental Science, 515(1), 1–9. https://doi.org/10.1088/1755-1315/515/1/012070
Soraya, S., Yanti, S., & Mikhratunnisa, M. (2019). Effect of Glucose Syrup Results Enzymatic Hydrolysis of Sago (Metroxylon sp.) as Media Fermentation Against Cephalosporins C. Pro Food, 5(1), 430–439. https://doi.org/10.29303/profood.v5i1.90
Sun, J., Zhao, R., Zeng, J., Li, G., & Li, X. (2010). Characterization of destrins with different Dextrose Equivalents. Molecules, 15(8), 5162–5173. https://doi.org/10.3390/molecules15085162
Suripto, S., Maarif, M. S., & Arkeman, Y. (2013). PENGEMBANGAN GULA CAIR BERBAHAN BAKU UBI KAYU SEBAGAI ALTERNATIF GULA KRISTAL DENGAN PENDEKATAN SISTEM INOVASI. JURNAL TEKNIK INDUSTRI, 3(2). https://doi.org/10.25105/jti.v3i2.1575
Terahara, N., Konczak, I., Ono, H., Yoshimoto, M., & Yamakawa, O. (2004). Characterization of Acylated Anthocyanins in Callus Induced from Storage Root of Purple-Fleshed Sweet Potato, Ipomoea batatas L. Journal of Biomedicine and Biotechnology, 2004(5), 279–286. https://doi.org/10.1155/S1110724304406056
Ticoalu, G. D., Yunianta, & Maligan, J. M. (2016). The Utilization of Purple Sweet Potato (Ipomoea batatas) as an Anthocyanin Contained Beverage Using Enzimatic Hydrolisis Process. Jurnal Pangan Dan Agroindustri, 4(1), 46–55.
Yunianta, Hidayat, N., Nisa, F. C., Mubarok, A. Z., & Wulan, S. N. (2015). Variations in Dextrose Equivalent and Dynamic Rheology of Dextrin Obtained by Enzymatic Hydrolysis of Edible Canna Starch. International Journal of Food Properties, 18(12), 2726–2734. https://doi.org/10.1080/10942912.2015.1012724
Zadha, H. A., & Raharjo, W. (2013). Isolasi Dekstrin Dari Pati Sorgum Dengan Proses Hidrolisa Parsial Menggunakan Enzim Α -Amilase. 2(2), 116–121.
DOI: http://dx.doi.org/10.33512/fsj.v4i2.14746
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.