Pengaruh Konsentrasi Substrat dan Enzim Terhadap Produk Gula Reduksi Pada Pembuatan Gula Cair dari Tepung Sorgum Merah Secara Hidrolisis Enzimatis

Ayu Ratna Permanasari, Fitria Yulistiai, Mira Aulia Tsagila, Dahliana Alami, Ari Wibowo

Abstract


Red sorghum flour has not been widely used as food such as rice, cassava and corn, so it needs to find an alternative to further optimize utilization, one way is to process it into liquid sugar. This study aims to determine the optimum conditions of making liquid sugar from red sorghum flour with enzymatic hydrolysis process. In this experiment the size of the starch particles is 125μm. The enzyme used is α-amylase for the process of liquification and glucoamylase for the saccharification process. The enzyme variations used were 0.033 ppm, 0.067 ppm, and 0.1 ppm. Substrate concentrations varied 10%, 20%, 30%, and 40% (w/v) in 300 ml of suspension. The liqufication process is carried out at 90 ° C. for 60 minutes, while the saccharification process is carried out at 60 ° C. for 120 minutes with constant pH 6 of each process. The highest concentration of reducing sugar was obtained at a substrate concentration of 40% with an enzyme volume of 0.067 ppm of 115.7384 g/l.


Keywords


Red Sorghum Flour¸ Liquid Sugar, Hydrolysis, α-Amylase, Glucoamylase

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