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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
I W. W. Aryanika
Universitas Udayana
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Pengaruh Konsentrasi Enzim Amilase Dan Lama Hidrolisis Pati Kasar Singkong Karet (Manihot Glaziovii Muell. Arg) Terhadap Total Gula Reduksi Yang Dihasilkan I W. W. Aryanika; I B W Gunam; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): December
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i04.p11

Abstract

Cassava is one of the food substitutes for rice which has an important role in supporting the food security of a region. One of the tubers that has the potential to be used as raw material for making simple sugars is rubber cassava tubers. Carbohydrate content contained in rubber cassava is 98.4674% of the total dry weight of cassava so that rubber cassava has great potential to be used as a source of starch manufacture. This study will determine the effect of -amylase enzyme concentration and hydrolysis time of rubber cassava crude starch on the total reducing sugar produced. In addition, to obtain the concentration of -amylase enzyme and hydrolysis time of rubber cassava crude starch which can produce the highest total reducing sugar. This research was conducted by optimizing the amylase enzyme concentration (0.4 U/g, 0.8 U/g, 1.2 U/g) and the length of time (60, 120, 180 minutes) in hydrolysis. The results obtained in this study, namely the concentration of enzymes and duration of hydrolysis affect the total sugar produced. The best treatment was obtained in the K2H3 treatment (enzyme concentration 0.8 U/g and hydrolysis duration 120 minutes) with a total value of reducing sugar 2.667 mg/mL and a final pH of 5.30 and a final TPT of 32% Brix.
Co-Authors I B W Gunam Lutfi Suhendra