Perbandingan Granular Starch Hydrolyzing Enzyme dengan Glukoamilase Pada Proses Sakarifikasi Konvensional Pati Casava untuk Memproduksi Etanol

Abstract

In a conventional cassava starch is converted into dextrins using liquefaction enzymes at high temperatures
(90–120°C) during a liquefaction step. Dextrins are hydrolyzed into sugars using saccharification enzymes
during a simultaneous saccharification and fermentation (SSF) step. Recently, a granular starch hydrolyzing
enzyme (GSHE), Stargen 002, was developed that converts starch into dextrins at low temperatures (30°C) and
hydrolyzes dextrins into sugars during SSF. In this study, cassava starch using GSHE enzyme was compared
with glucoamylase of commercial saccharification enzyme. Cassava starch processes for GSHE and
glucoamylase treatments were performed at the same process conditions except for the saccharification step
(60°C). For GSHE and glucoamylase treatments, ethanol concentrations at 72 hr of fermentation were 12.3,
12.8% (v/v), respectively. Sugar profiles for the GSHE treatment were different from glucoamylase treatments,
especially for reducing sugar. During SSF, the highest reducing sugar concentration for GSHE treatment was
8% (w/v), whereas for glucoamylase treatments, reducing sugar concentrations had maximum of 15% (w/v).