DEPOLIMERISASI GLUKOMANAN PORANG (AMORPHOPHALLUS MUELLERI BLUME) DENGAN SELULASE

ENGGARDY, HUBERTUS JUDEA and Yanuriati, Anny and Syaiful, Friska (2021) DEPOLIMERISASI GLUKOMANAN PORANG (AMORPHOPHALLUS MUELLERI BLUME) DENGAN SELULASE. Undergraduate thesis, Sriwijaya University.

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Abstract

Glucomannan with lower molecular weight (MW) has the ability of prebiotics and high functional food. This research aimed to depolymerize glucomannan enzymatically with cellulase to produce oligosaccharides, and to study the effect of enzyme concentrations and time of depolymerization on intrinsic viscosity, molecular weight, degree of polymerization, water solubility index, water holding capacity (WHC), and oil holding capacity (OHC) of depolymerized glucomannan (DGM). This study used a Factorial Completely Randomized Design with two factors. The first factor was the concentration of celullase (5 and 10 mg/ml) and the second factor was the time of depolymerization (30,60,90, and 120 minutes). The observed parameters were intrinsic viscosity, molecular weight, degree of polymerization (DP), water solubility index, water holding capacity (WHC), and oil holding capacity (OHC). The results showed that the interaction of enzyme concentration and durations of depolymerization had a significant effect on the decrease in intrinsic viscosity, MW, DP and OHC, also an increase in the water solubility index of DGM. Interaction of enzyme concentration and time of depolymerization that has not produced oligosaccharides is probably because the enzyme concentration is too high and the time for depolymerization is too long.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	depolimerisasi, glukomanan porang, selulase
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Hubertus Judea Enggardy
Date Deposited:	09 Aug 2021 02:56
Last Modified:	09 Aug 2021 02:56
URI:	http://repository.unsri.ac.id/id/eprint/51822

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