Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Muhamad Erwin Efendi
Mahasiswa Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
KARAKTERISTIK GULA CAIR DARI SISA EKSTRAKSI PATI PADA VARIASI JENIS DAN KONSENTRASI ASAM Muhamad Erwin Efendi; Amna Hartiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (126.07 KB) | DOI: 10.24843/JRMA.2019.v07.i03.p07

Abstract

This study aims to determine the effect of type and concentration of acid on the characteristics and best treatment of liquid sugar from the hydrolysis process. This study used a factorial randomized block design with two factors, namely treatment of type and concentration of acid as the first factor used, namely: 3%, 4%, and 5%. Each treatment is grouped into 2 based on the time of implementation. The second factor consists of 3 types of acids, namely: HNO3, H2SO4, and HCl. Each treatment is grouped into 2 based on the time of implementation. The variables observed were total sugar, Dextrose Equivalent, total dissolved solids, and reducing sugars. The results showed that the type treatment and acid concentration had a significant effect (P <0.05). The results of hydrolysis of the remaining extract of the best taro starch, namely by using the type and 5% HNO3 concentration, namely with the characters namely total sugar (4.94), reducing sugar (4.74%), total dissolved solids (6.13% brix), and DE (96.65%). Keywords: acid hydrolysis, residual extraction of starch, taro, liquid sugar, acid.
Co-Authors Amna Hartiati Lutfi Suhendra