Optimasi Proses Hidrolisis Pati Tapioka Menggunakan Glukoamilase Terimobilisasi pada Silika MCF 9.2T-3D Berdasarkan Response Surface Methodology (Box-Behnken Design)

Abstract

Hydrolysis of tapioca using immobilized glucoamylase was studied following a statistical experimental design.  The Response Surface Methodology (RSM) based on Box-Behnken design was used in order to obtain optimum operating conditions for the hydrolysis process and to obtain the influence of interaction between variables.  There were 3 (three) variables used in this study, i.e. temperature, pH of acetate buffer and agitation speed, which were varied in 3 (three) levels.  It was found that the suitable model for this process was the quadratic model.  Fit of the model was expressed by the coefficient of determination (R²), which was to be 0.9978 indicating that 99.78% of the variability in the response can be explained by the model.  Significance of the model was validated by the F-test for ANOVA, namely p≤0.0001. The model validation showed a good agreement between the experimental results and the predicted responses.  The statistical analysis also showed that the optimum dextrose equivalent value (68.406% (w/w)) were obtained at 70°C, 140 rpm and pH 4.6.