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All Journal Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknologi (SMIPT) Food ScienTech Journal
Adiansyah Syarifuddin
Universitas Hasanuddin
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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.
Co-Authors Amran Laga Rissa Megavitry Slamet Widodo