Article Per Year (5 Year)
p-Index From 2020 - 2025
2.064
P-Index
This Author published in this journals
All Journal Jurnal Pendidikan Matematika dan IPA Alchemy : Journal of Chemistry Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan Indonesian Journal of Pure and Applied Chemistry CHEESA: Chemical Engineering Research Articles Walisongo Journal of Chemistry Journal Social Science And Technology For Community Service Mitra Mahajana: Jurnal Pengabdian Masyarakat Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary)
Alvita, Livia Rhea
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Walisongo Journal of Chemistry

 1 
Characteristics of Liquid Sugar from Cassava Flour Using Gelatinization, Liquefaction and Enzymatic Saccharification (amyloglucosidase and α-amylase) Processes Agustina, Tika; Elsyana, Vida; Alvita, Livia Rhea; Ramandani, Adityas Agung; Purnani, Mawar Siti
Walisongo Journal of Chemistry Vol 7, No 1 (2024): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v7i1.20458

Abstract

Domestic sugar production is still insufficient to satisfy the national demand for sugar, and production costs are expensive. One of the ingredients that can be used to make liquid sugar is starch. This study aims to determine the response of the resulting reduced sugar by optimizing the substrate concentration, liquefaction, and saccharification time. The method used of Box Behnken Design (BBD) with combinations of 20, 30, and 40% substrate concentrations, liquefaction times of 20, 40, and 60 min, and saccharification times of 20, 40, and 60 min. The characteristics of cassava flour, such as moisture (9.208 ± 0.068%), ash (0.987 ± 0.001%), fiber (2.187 ± 0.033%), and starch (79.876 ± 0.000%), were satisfied on SNI 01-2905-1992. Liquid sugar made from cassava flour reduced the sugar content by 28.299 ± 0.101%. The optimal conditions were 40% substrate concentration, 60 min liquefaction time, and 60 min saccharification time. The characteristics of the validation liquid sugar are in accordance with the specifications for the quality requirements of SNI 01-2978-1992 in the form of moisture content, ash content, and reducing sugar of 5.194 ± 0.003%, 0.996 ± 0.000%, and 29.668 ± 0.761%, respectively. These results highlight the effectiveness of optimizing substrate concentration, liquefaction time, and saccharification time in producing high-quality liquid sugar from cassava flour. This optimization addresses the domestic demand for sugar. It provides a cost-effective solution by utilizing cassava flour, thereby supporting the local agricultural economy and potentially reducing reliance on imported sugar.
Characteristics of Liquid Sugar from Cassava Flour Using Gelatinization, Liquefaction and Enzymatic Saccharification (amyloglucosidase and α-amylase) Processes Agustina, Tika; Elsyana, Vida; Alvita, Livia Rhea; Ramandani, Adityas Agung; Purnani, Mawar Siti
Walisongo Journal of Chemistry Vol. 7 No. 1 (2024): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v7i1.20458

Abstract

Domestic sugar production is still insufficient to satisfy the national demand for sugar, and production costs are expensive. One of the ingredients that can be used to make liquid sugar is starch. This study aims to determine the response of the resulting reduced sugar by optimizing the substrate concentration, liquefaction, and saccharification time. The method used of Box Behnken Design (BBD) with combinations of 20, 30, and 40% substrate concentrations, liquefaction times of 20, 40, and 60 min, and saccharification times of 20, 40, and 60 min. The characteristics of cassava flour, such as moisture (9.208 ± 0.068%), ash (0.987 ± 0.001%), fiber (2.187 ± 0.033%), and starch (79.876 ± 0.000%), were satisfied on SNI 01-2905-1992. Liquid sugar made from cassava flour reduced the sugar content by 28.299 ± 0.101%. The optimal conditions were 40% substrate concentration, 60 min liquefaction time, and 60 min saccharification time. The characteristics of the validation liquid sugar are in accordance with the specifications for the quality requirements of SNI 01-2978-1992 in the form of moisture content, ash content, and reducing sugar of 5.194 ± 0.003%, 0.996 ± 0.000%, and 29.668 ± 0.761%, respectively. These results highlight the effectiveness of optimizing substrate concentration, liquefaction time, and saccharification time in producing high-quality liquid sugar from cassava flour. This optimization addresses the domestic demand for sugar. It provides a cost-effective solution by utilizing cassava flour, thereby supporting the local agricultural economy and potentially reducing reliance on imported sugar.
Co-Authors Afifah, Dian Ayu Agustina, Tika Arief, Febrina Cendekia, Devy Dewi Ermaya Efendi, Dimas Amirul Mukminin Nur Ekajayanti Kining Elsyana, Vida Feladita, Niken Herlambang, M. Julian Purnani, Mawar Siti Ramandani, Adityas Agung Rezki, Amelia Sri Ricky Fernando Roza, Faizatin Nadya Sari, Nita Pita Setiawan, Panji shintawati, shintawati Widyaningrum, Sri Rahayu Wulandari, Yeni Ria