Total Reducing Sugar Production from Cassava Starch Degradation by Hydrothermal Process and Sonication Treatment

Febriyati Puspasari, Bramantyo Airlangga, Desi Puspita Sari, Gilang Perdana Adyaksa, Prida Novarita Trisanti, Sumarno Sumarno

Abstract


Starch is one of the most abundant carbohydrates from in cassava tubers. Cassava is very a promising feedstock for reducing sugar and oligosaccharides production in food and pharmaceutical industries. Nowadays, hydrothermal process is one of a promising process for degradation of starch into reducing sugars. In this research, sonication pre-treatment is given to increase the resulting product. The effect of reaction time in hydrothermal process in reducing sugar production was studied. Cassava starch suspensions in aquadest (1:20 (w/v)) were treated with sonication process at frequency of 20 kHz with amplitude 50% and heating at 40oC for 15 min. After sonication process, sonication product was processed in hydrothermal process at 100°C and 200 Bar in various hydrothermal time (15-120 min). The solid products were analyzed using Scanning Electron Microscopy (SEM) and X-Ray Diffraction (XRD). And liquid products were analyzed by DNS method. The results from SEM showed that can be destruction of the starch granule and XRD showed that changes the crystallographic pattern of the starch granule. And concentration of total reducing sugar is increased with increasing hydrothermal time.

Keywords


cassava starch, degradation, hydrothermal process, reducing sugar, sonication treatment

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