Optimasi Konsentrasi Substrat Dan Enzim Dalam Pembuatan Gula Cair Berbahan Dasar Tepung Ketan Putih Dengan Response Surface Methodology (RSM)
Keywords:Gula cair, Tepung ketan putih, liquifikasi, sakarifikasi
AbstractThe increasing growth of the food and beverage industry in Indonesia has resulted in an increasing demand for liquid sugar. The development of liquid sugar based on white glutinous rice flour is an alternative solution to the problem of meeting the demand for liquid sugar in Indonesia. The high starch content in glutinous rice flour can be converted into liquid sugar by liquification and saccharification processes with the help of enzymes. The concentration of white glutinous rice flour and enzymes in the process of making liquid sugar greatly affects the quality and quantity of sugar produced. The purpose of this study was to determine the optimal substrate and enzyme concentrations in the manufacture of liquid sugar made from white glutinous rice flour using the Response Surface Methodology (RSM). Parameters that were optimized were substrate concentration (30 – 50%) and alpha-amylase and glucoamylase enzyme volume (0.3 -0.5 mL). Optimization results were successfully achieved with the Central Composite Design (CCD) statistical experimental design, namely the white glutinous rice flour substrate concentration of 42.29% and the volume of alpha-amylase and glucoamylase enzymes of 0.46 mL with a reducing sugar content of 35.5%, the value is close to the predicted value and can verify the suitability of the model.
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Copyright (c) 2023 Livia Rhea Alvita, Ica Maulina, Dian Ayu Afifah
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