Fakultas Pertanian Unhas

Fakultas Pertanian


Universitas Hasanuddin

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The Influence Of Using Gelatinization Temperature, Enzyme And Time Of Saccharification In Glucose Syrup Production With Batch System In Pilot Scale


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The objectives of this research were to determine the effect of the variation of gelatinization temperature used in productivity of glucose syrup and to find the optimum conditions on the process of liquefaction and saccharification to produce glucose syrup with a high sugar content. This research was devided into two stages were liquefaction and saccharification. In the liquefaction stage was treated gelatinization temperature variations which consist of two levels :  temperature (100°C and 105°C) and reaction time of liquefaction which consists of 5 levels : control, 20 minutes, 40 minutes, 60 minutes and 80 minutes. On the other hand, stage of saccharification treated gelatinization temperature, type of enzymes as well as time of saccharification. Gelatinization temperature as the main plot (temperature 100°C and 105°C), a variation of enzymes as a subplot which consists of two levels : AMG 0.8 ml / kg substrate without pullulanase and AMG 0.8 ml / kg substrate + pullulanase 0.3 g / kg substrate and time of saccharification as a sub-sub plot consists of control, 6, 12, 18 until 72 hours. Data were analyzed  using a completely randomized design at the stage of liquefaction and Design Plots are divided on saccharification stage. Parameters of observation were reducing sugar, dextrosa equivalent value, total solids, the degree of sweetness and starch content. The result of the variant analysis showed that  the use of gelatinization temperature influenced the productivity of produced maltodextrine (the sweetness level of  32.45° Brix, total solids of  33.17% and starch content of 18.20 g/L), while liquefaction reaction time showed no significant differences in the produced of maltodextrine. In the process of saccharification, the use of gelatinization temperature and time of saccharification influenced the productivity of glucose syrup, but the usage of enzymes AMG and AMG with Pullulanase showed no significant differences in the all parameters of glucose syrup. The glucose syrup that produced in temperature 105°C had reducing sugar content of 325.29 g/L, total solids of 35.45% and the sweetness level of 33.24° Brix, and the time of saccharification 72 hours had reducing sugar content of 292.27 g/L, dextrosa equivalent value of 81.37%, total solid of 35.90% and the sweetness level of 33.32° Brix.

Author (email):
Sheekhan Dini Putri (G3111 12 101), Amran Laga dan Zainal
Submitted On:
21 Nov 2016
File Size:
88.22 Kb