KEUNGGULAN KOMPETITIF GULA CAIR KIMPUL

Fungki Sri Rejeki, Diana Puspitasari, Endang Retno Wedowati

Abstract


The need for sugar as a sweetener is increasing, therefore need to look for alternative other sweeteners as sugar cane substitution, among them by developing liquid sugar from starch. Purse as one type of root crops have a great opportunity to be developed because it has a high carbohydrate content. The purpose of this research was to determine the best process of purse liquid sugar with acid hydrolysis and enzyme hydrolysis. This research consists of 2 stages. The first stage is the processing optimization by acid hydrolysis and the second stage is the processing optimization by enzyme hydrolysis. The parameters tested were oBrix, moisture content, ash content, and reducing sugar. The best process is based on the highest expectation value based Value Expectations Method. Furthermore, the products produce from the selected process calculated caloric value and the Glycemic Index (GI). The results of this research showed that: (1) The best acid hydrolysis process is adding acid 15 ml  and hydrolysis time are 1 hour, which produces purse liquid sugar with 86.30% moisture content, 2,01% ash content, 13,33oBrix, 10,21% reducing sugar, 41 calories and IG value is 47,32; (2) The best enzyme hydrolysis process is adding 3 ml enzyme and hydrolysis temperature of 1000C, which produces purse liquid sugar with 73.73% moisture content, 0.24% ash content, 25.17 oBrix, 23,43% reducing sugar, 106 calories and IG value is 80.63.


Keywords


Optimization Process, Hydrolysis, Liquid Sugar, Pursee

Full Text:

PDF

References


Azwar, D., dan R. Erwanti. 2010. Pembuatan Sirup Glukosa dari Kimpul (Xanthosoma violaceum Schott) dengan Hidrolisa Enzimatis. http://www.eprints.undip.ac.id. (11 Mei 2010).

Budiyanto, A. Martosuyono, P., dan Richana N. 2005. Optimasi Proses Produksi Tepung Kasava dari Pati Ubi Kayu Skala Laboratorium. Buletin Balai Besar Pascapanan.

Februadi. 2011. Hidrolisis Pati. http://februadi.com/hidrolisis/987/. (14 januari 2013).

Hartiati, A. dan Yoga, IWG. 2014. Proses Liquifikasi Pati Ubi Talas Menggunakan Enzim α-Amilase. Prosiding Seminar Nasional Teknologi. Universitas Udayana, Desember.

Hidayat. 2006. Analisis Studi Kelayakan Agroindustri Sirup Glukosa di Kabupaten Lampung Tengah. Skripsi. Fakultas Pertanian. Lampung.

Lutony, T.L. 1993. Tanaman Sumber Pemanis. Penebar Semangat. Jakarta.

Palupi, NS., Zakaria, FR., dan Prangdimurti, E. 2007. Pengaruh Pengolahan terhadap Nilai Gizi Pangan. Institut Pertanian Bogor. Bogor.

Risnoyatiningsih, Sri. 2011. Hidrolisis Pati Ubi Jalar Kuning Menjadi Glukosa Secara Enzimatis. Teknik Kimia, Universitas Pembangunan Nasional. Surabaya.

Sudarmaji, S., Haryono dan Suhardi. 1994. Prosedur Analisa untuk Bahan Makanan dan Pertanian. Penerbit Liberty. Yogyakarta.

Winarno, F.G. 1997. Kimia Pangan dan Gizi. PT. Gramedia Pustaka Utama. Jakarta.

Yuniarti, Yusak. 2004. Pengaruh Variasi Volume HCl 0,5 N dan Waktu Hidrolisis terhadap Mutu Sirup pada Pembuatan Sirup Glukosa dari Pati Ubi Jalar (Ipomea batatas L, Sin batatas edulis choisy). Jurnal Sains dan Kimia. Universitas Negeri Sumatera Utara. Medan.






__________________________________________________________________________________________________________________________

Journal of Research and Technology by Jurnal Teknik Unusida is licensed under a Creative Commons Attribution 4.0 International License. Based on a work at http://journal.unusida.ac.id. E-ISSN: 2477 - 6165, P-ISSN: 2460 - 5972

Sponsored by:     Creative Commons License