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All Journal Jurnal Agritechno Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknologi (SMIPT) Food ScienTech Journal Jurnal Inovasi Sains dan Teknologi (INSTEK)
Amran Laga
Dosen Program Studi Ilmu Dan Teknologi Pangan, Fakultas Pertanian, Universitas Hasanuddin, Makassar, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Public Health

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PENGARUH SUHU GELATINISASI DAN WAKTU SAKARIFIKASI TERHADAP PRODUKSI SIRUP GLUKOSA SAGU Rissa Megavitry; Amran Laga; Adiansyah Syarifuddin; Slamet Widodo
Prosiding Seminar Nasional Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknologi Vol 2 (2019): Prosiding Seminar Nasional Kedua Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknolo
Publisher : Yayasan Pendidikan dan Research Indonesia (YAPRI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.915 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh suhu gelatinisasi dalam memecah kristalin pati sagu dan pengaruh waktu sakarifikasi dalam produksi sirup glukosa. Penelitian ini dilakukan pada bulan Oktober 2017 – April 2018 di Laboratorium Kimia dan Analisis Pangan Universitas Hasanuddin. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan variasi suhu gelatinisasi (87°C dan 121°C) dan waktu sakarifikasi (36 jam dan 72 jam), dengan formula sebagai berikut F1 (87oC; 36 jam), F2 (87oC; 72 jam), F3 (121oC; 36 jam), dan F4 (121oC; 72 jam). Data penelitian dianalisis menggunakan metode analisis histogram. Hasil penelitian menunjukkan bahwa perlakuan terbaik diperoleh pada variasi F4 (121oC; 72 jam) dengan nilai tingkat kemanisan 23,22°brix. Bedasarkan hal tersebut menunjukkan suhu gelatinisasi dan waktu sakarifikasi mempengaruhi tingkat kemanisan sirup glukosa sagu yang dihasilkan.
Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup Rissa Megavitry; Amran Laga; Adiansyah Syarifuddin
Food ScienTech Journal Vol 4, No 2 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i2.14746

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.
Analisis Pengaruh Konsentrasi Gula Terhadap Karakteristik Fisik Dan Kimia Manisan Buah Tomat Muhpidah Muhpidah; Amran Laga; Maura Rahmah Tahta Naula; Gemala Hardinasinta; Arfina Sukmawati Arifin; Khaeril Anwar Junaedi
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

Tomatoes represent a promising raw material for conversion into candied fruit due to their texture and flesh, which possess a distinctive sour taste well-suited for this application. This study seeks to evaluate the impact of varying sugar concentrations during the cooking process on the physical and chemical properties of candied tomatoes. Variations in sugar concentration influence the water content, texture, and color of the resultant candied tomatoes. The lowest water content, 4.6%, was achieved with a 60% sugar concentration. Texture analysis revealed that the highest hardness value was also obtained with a 60% sugar concentration. Additionally, the candied tomato samples exhibited the highest level of redness in the final product when a 60% sugar concentration was employed. These findings suggest that sugar concentration differentially affects the tested attributes, with a 60% concentration yielding the highest values in texture and color analysis, while resulting in the lowest water content compared to the 50% and 40% sugar concentrations.
Co-Authors Abu Bakar Tawali Adiansyah Syarifuddin Adiansyah Syarifuddin Aisyah Amini Anshari Andi Nur Fajri Suloi Arfina Sukmawati Arifin Dirpan, Andi Gemala Hardinasinta Jumriah Langkong Khaeril Anwar Junaedi Laras Budyghifari Laras Budyghifari Maura Rahmah Tahta Naula Metusalach Metusalach Muhpidah Muhpidah Muhpidah Muhpidah Nandi K Sukendar Nandi K. Sukendar Nurdian Fitriana Nuril Hidayah Rahmatiah Rahmatiah Rindam Latief Rissa Megavitry Rosmawati Rosmawati Sitti Syuhada Dwi Arista Slamet Widodo Syamsul Alang Try Permata Siade Tuflika Primi Putri Yuansah, Sunrixon Carmando Zainal