KARAKTERISTIK GULA CAIR DARI PATI GADUNG (Dioscorea hispida Dennst) DENGAN ENZIMOLISIS α-AMILASE

ARNITA, RENTI and Parwiyanti, Parwiyanti and Pratama, Filli (2009) KARAKTERISTIK GULA CAIR DARI PATI GADUNG (Dioscorea hispida Dennst) DENGAN ENZIMOLISIS α-AMILASE. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine the characteristics of liquid sugar made of intoxicating yam starch (Dioscorea hispida Dennst) through enzymolysis by using a-amylase. The research was designed as a Factorial Completely Randomized Design with two treatments and three replications. The first treatment was the concentrations of aamylase (0.1%, 0.3%, 0.5%), and the second treatment was the time of enzymolysis (30, 60, 90, 120, 150 minutes). The parameters included the characteristics of intoxicating yam starch (gelatinization temperature, shape and size of starch granule, and the amylose content), and characteristics of liquid sugar (reducing sugar content, equivalent dextrose value, pH, colour intensity and viscosity). The result showed that the addition of different concentrations of a-amylase had significant effect on the reducing sugar content, equivalent dextrose value, and hue value. Enzymolysis time had significant effect on the reducing sugar content, equivalent dextrose value, pH, and viscosity. lntoxicating yam starch had the range of gelatinization temperature of 70 to 84°C with gelatinization time of 14 to 15 minutes. The shape of starch granule is oval with the size of 4.23 pm to 4.52 pm in diameter, and amylose content of 4.90%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Gula cair, Pati Gadung
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	11 Aug 2022 07:12
Last Modified:	11 Aug 2022 07:12
URI:	http://repository.unsri.ac.id/id/eprint/77046

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