Waktu Optimum Hidrolisis Pati Limbah Hasil Olahan Ubi Kayu (Manihot esculenta Crantz var. Lahumbu) Menjadi Gula Cair Menggunakan Enzim α-Amilase Dan Glukoamilase

Optimum Time Waste Processed Starch Hydrolysis Of Cassava (Manihot esculenta Crantz var. Lahumbu) Into Liquid Sugar Using Enzymes Α-Amylase And Glucoamylase

  • Ardiansyah Ardiansyah Department of Chemistry Education, Faculty of Teacher Training and Education, University of Halu Oleo-Indonesia
  • Nurlansi Nurlansi Department of Chemistry Education, Faculty of Teacher Training and Education, University of Halu Oleo-Indonesia
  • Rustam Musta Department of Chemistry Education, Faculty of Teacher Training and Education, University of Halu Oleo-Indonesia
DOI: https://doi.org/10.30598/ijcr.2018.5-ard
Keywords: Waste cassava starch hydrolysis, α-amylase and glucoamylase, liquid sugar

Abstract

This study aims to determine optimum time of action of the enzyme α-amylase and glucoamylase needed in hydrolyze of starch from waste processed cassava (Manihot esculenta Crantz var. Lahumbu). This research was conducted through three main stages, namely the gelatinization, liquefaction and saccharification. The method was used method are liquefaction and  saccharification. The variation time of the stage liquefaction: 12; 24; 36; 48; 60; and 72 minutes and the saccharification stage are: 9; 18; 27; 36; 45; 54; and 63 hours. The results showed that the optimum time required for stage liquefaction using α-amylase enzyme is 48 minutes on the condition of a temperature of 80 oC with a value of 0.09% amylose levels were measured using UV-Vis spectrophotometer. The optimum time required for saccharification step using a glucoamylase which is 54 hours on the conditions of a temperature of 50oC with the amount of reducing sugar concentration of 9.186 g/L as measured using a UV-Vis spectrophotometer.

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Published
2018-01-31
How to Cite
(1)
Ardiansyah, A.; Nurlansi, N.; Musta, R. Waktu Optimum Hidrolisis Pati Limbah Hasil Olahan Ubi Kayu (Manihot Esculenta Crantz Var. Lahumbu) Menjadi Gula Cair Menggunakan Enzim α-Amilase Dan Glukoamilase. Indo. J. Chem. Res. 2018, 5, 86-95.
Issue
Vol 5 No 2 (2018): Edisi Bulan Januri (Edition For January)
Section
Research articles

Copyright (c) 2018 Ardiansyah Ardiansyah, Nurlansi Nurlansi, Rustam Musta

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