PEMANFAATAN KULIT SUKUN (ARTOCARPUS ALTILIS) SEBAGAI BAHAN ALTERNATIF PEMBUATAN SIRUP GLUKOSA
DOI:
https://doi.org/10.21776/ub.jtp.2017.018.02.09Keywords:
α-amilase, Kulit Sukun, Pati, Sirup GlukosaAbstract
ABSTRAK
Kulit sukun merupakan sumber pati yang memiliki potensi untuk dikembangkan menjadi sirup glukosa. Kulit buah sukun merupakan limbah dari pengolahan buah sukun mengandung pati sebesar 39.56%. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi α-amilase yang berbeda terhadap kualitas sirup glukosa. Parameter yang diukur yaitu kadar glukosa, kadar air, rendemen dan warna sirup glukosa yang dihasilkan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 1 faktor perlakuan yaitu penambahan konsetrasi enzim yang berbeda α-amilase (A) yang terdiri dari 5 level yakni, A1= 0.1%, A2= 0.3%, A3= 0.5%, A4= 0.7%, dan A5= 0.9% dengan ulangan sebanyak 5 kali. Hasil penelitian yaitu penambahan konsentrasi enzim α-amilase yang berbeda berpengaruh nyata terhadap hasil rendemen, kadar glukosa, kadar gula reduksi, dan warna sirup glukosa kulit sukun. Pada penambahan enzim dengan konsentrasi 0.3% didapat hasil yang paling baik untuk kualitas sirup glukosa yaitu kadar glukosa 8.24%, rendemen 77.96%, gula reduksi 6.04%, kadar air 82.65%, warna L=33.52%, a=1.6, b=3.26
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ABSTRACT
Breadfruit is potentially starch source that can be developed into glucose syrup. The peel of bread-fruit is waste from fruit processing which contains starch 39.56%. The aim of this research is find out the the effect of adding different α-amilase consentration toward the quality of glucose syrup. Parameters measured are glucose level, water level, rendemen, and the colour of glucose syrup. Experiment design used is randomized block design with 1 treatment factor realised by adding enzime concentration with different α-amilase enzime which consist of 5 levels namely, A1= 0.1%, A2= 0.3%, A3= 0.5%, A4= 0.7%, and A5= 0.9% with 5 times repetition. The result shows that the addition of different α-amilase enzime concentration on liquification phase significantly affects yield, glucose level, reduction sugar, and color of breadfruit glucose syrup. In the 0.3% enzyme addition obtained the best results for quality glucose syrup such as glucose content 8.24%, rendemen 77.96%, reduction sugar 6.04%, water content 82.65%, color L=33.52%, a=1.6, b=3.26
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