Produksi Glukosa Cair Fungsional dengan Ekstrak Jahe dari Hidrolisis Pati Kulit Singkong

Yuniza Shentiya Dewi, Noor Laila, Iryanti Fatyasari Nata

Abstract


The utilization of cassava's peel provides a great opportunity as starch resource and economically benefit. Cassava’s peel starch could be used as a substrate for liquid glucose production by hydrolysis reaction. The purpose of this research is to determine the optimum condition of cassava peel starch concentration (2.5%; 5% and 7.5% w/ v) to produce liquid glucose by hydrolysis in the presence of sulfonated carbon catalysts and to determine the concentration of liquid glucose ratio: red ginger extract (1: 1; 1: 2; 1: 3, and 1: 4 v/v) as the best formulation for antioxidant activity.The hydrolysis’ reaction was conducted at 100oC for 60 min then filtered. Total reducing sugar was detected by Dinitrosalisylic (DNS) method; the optimum concentration of glucose was achieved about 4.1389 mg/mL which contain 5% of Cassava’s peel starch. The good antioxidant activity of liquid glucose shown in ratio of liquid glucose and ginger is 1:4, approximately 39.34% of free radical of 2,2-diphenyl-1-picrylhydrazil (DPPH) was consumed within 5 min and up to 48.63% was scavenged after 10 min. The functional liquid glucose can produce from Cassava’s peel and also eliminate free radicals.

Keywords


antioxidant, functional, liquid glucose, hydrolysis, cassava’s peel

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