Pengaruh Konsentrasi HCl dan Waktu Hidrolisis terhadap Perolehan Glukosa yang Dihasilkan dari Pati Biji Nangka

Sirin Fairus, Sirin Fairus and Haryono, Haryono and Miranthi, Agrithia and Aprianto, Aris Pengaruh Konsentrasi HCl dan Waktu Hidrolisis terhadap Perolehan Glukosa yang Dihasilkan dari Pati Biji Nangka. Pengaruh Konsentrasi HCl dan Waktu Hidrolisis terhadap Perolehan Glukosa yang Dihasilkan dari Pati Biji Nangka. (Submitted)

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    Abstract

    Jackfriuts’s seed is a material that isn’t utilized and often disposed as foodwaste. Since, It contains 36.7% of carbohidrate per 100 gram, this material could be used as source of starch which is more useful and higher economic value. The starch obtained from Jackfriuts’s seed then could be hydrolyised to be glucose syrup. This product is useful for food and non food industrie candy such as canned fruits, ice cream, medicine, tooth paste and so on. The starch hydrolysis process can be conducted with aid of catalyst, i.e acid catalyst or enzyme catalyst. In this process, it was varied concentration of hydro chloride acid solution as catalys besides variation of mixing time. Hydrolysis was conducted in simple instruments that consist of round botom flask with three necks, heating mantel, mixer, thermometer and condenser. Glucose and water content were measured with Luff-schrool and gravimetric method respectivelly. Besides HCL solution concentration, it was also varied the mixing time. This research revealed that the higher concentration of HCL and the longer mixing time would increase the product of glucose, and the longer time of hydrolysis decreased the water content. Production of glucose reached 82.98% when it was operated as long as 80 minutes and with HCL 0.03N.

    Item Type: Article
    Subjects: 600 Teknologi
    Divisions: Fakultas Teknologi Industri > Teknik Kimia
    Depositing User: Wikan Pinandhito
    Date Deposited: 13 Jul 2011 10:57
    Last Modified: 13 Jul 2011 10:57
    URI: http://repository.upnyk.ac.id/id/eprint/558

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