KARAKTERISTIK SIRUP GLUKOSA DARI PATI GADUNG (Dioscorea hispida Dennst)

MARWANSYAH, BAYU and Pratama, Filli and Pambayun, Rindit (2009) KARAKTERISTIK SIRUP GLUKOSA DARI PATI GADUNG (Dioscorea hispida Dennst). Undergraduate thesis, Sriwijaya University.

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Abstract

Tujuan dari penelitian ini adalah untuk mempelajari karakteristik sirup glukosa dari pati gadung (Dioscorea hispida Dennst) dengan metode hidrolisis dan lama hidrolisis yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua perlakuan dan tiga ulangan. Perlakuan pertama adalah metode hidrolisis (HC1, HC1 dan enzim, enzim) dan perlakuan kedua adalah lama hidrolisis (30, 60, 90 menit). Parameter yang diamati meliputi karakteristik pati gadung (kadar HCN) dan karakteristik sirup glukosa (kadar glukosa, nilai dextrose equivalent, viskositas, yield, dan kadar HCN). Hasil penelitian menunjukkan bahwa metode hidrolisis berpengaruh nyata terhadap kadar glukosa, nilai dextrose equivalent, viskositas, dan yield sirup glukosa. Lama hidrolisis berpengaruh nyata terhadap kadar glukosa, nilai dextrose equivalent dan viskositas, sedangkan interaksi metode hidrolisis dan lama hidrolisis berpengaruh nyata terhadap kadar glukosa dan nilai dextrose equivalent. Kadar glukosa tertinggi didapat dari perlakuan metode hidrolisis menggunakan enzim dan lama hidrolisis 90 menit. Perlakuan ini memiliki kadar glukosa sebesar 81,984 mg/g pati, nilai dextrose equivalent sebesar 81,245, viskositas 0,954 Poise, dan yield 88,59%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	sirup glukosa, pati gadung
Subjects:	S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	16 Jun 2022 06:49
Last Modified:	16 Jun 2022 06:49
URI:	http://repository.unsri.ac.id/id/eprint/72307

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