Produksi Glukosa Cair Fungsional dengan Ekstrak Jahe dari Hidrolisis Pati Kulit Singkong

Yuniza Shentiya Dewi, Noor Laila, Iryanti Fatyasari Nata

Abstract


The utilization of cassava's peel provides a great opportunity as starch resource and economically benefit. Cassava’s peel starch could be used as a substrate for liquid glucose production by hydrolysis reaction. The purpose of this research is to determine the optimum condition of cassava peel starch concentration (2.5%; 5% and 7.5% w/ v) to produce liquid glucose by hydrolysis in the presence of sulfonated carbon catalysts and to determine the concentration of liquid glucose ratio: red ginger extract (1: 1; 1: 2; 1: 3, and 1: 4 v/v) as the best formulation for antioxidant activity.The hydrolysis’ reaction was conducted at 100oC for 60 min then filtered. Total reducing sugar was detected by Dinitrosalisylic (DNS) method; the optimum concentration of glucose was achieved about 4.1389 mg/mL which contain 5% of Cassava’s peel starch. The good antioxidant activity of liquid glucose shown in ratio of liquid glucose and ginger is 1:4, approximately 39.34% of free radical of 2,2-diphenyl-1-picrylhydrazil (DPPH) was consumed within 5 min and up to 48.63% was scavenged after 10 min. The functional liquid glucose can produce from Cassava’s peel and also eliminate free radicals.

Keywords


antioxidant, functional, liquid glucose, hydrolysis, cassava’s peel

References


Agro DJI. Kebijakan pengembangan industri gula rafinasi. Jakarta: Kementrian Perindustrian Republik Indonesia. 2013

Agus Budiyanto PM, Nur Richana. Optimasi proses produksi tepung gula kasava dari pati ubi kayu skala laboratorium. Buletin Teknologi Pascapanen Pertanian 2. 2006.

Andriani S and Yunianta. Pembuatan sirup glukosa berantioksidan dari pati jahe emprit (zingiber officinale var. rubrum) by hidrolysis enzymatically. Jurnal Pangan dan Agroindustri 2015; 3:1128-1135.

Anggoro DD, P Purwanto, and R Rispiandi. Hidrolisis selulosa menjadi glukosa dengan katalis heterogen arang aktif tersulfonasi. Reaktor 2014; 15 (2):126.

Anggraeni P, Z Addarojah, and DD Anggoro. Hidrolisis selulosa eceng gondok (eichhornia crassipe) menjadi glukosa dengan katalis arang aktif tersulfonasi. Jurnal Tekniologi Kimia dan Industri 2013; 2 (3):63-69.

Coniwanti P, F Siagian, and Y Prasetyo. Pengaruh konsentrasi asam sulfat dan variasi masa ragi terhadap pembuatan bioetanol dari biji durian. Jurnal Teknik Kimia 2016; 22 (4):45-53.

Fitria AA, and DD Yulimasita. Produksi glukosa berantioksidan dari kulit ubi nagara (ipomoea batatas l.) dengan proses enzimatis Teknik Kimia Universitas Lambung Mangkurat Banjarbaru. 2016.

Grace MR. Cassava processing. Food And Agriciltural Organization Of The United Nations 2011.

Molyneux P. The use of the stable free radical Diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J Sci Technol 2004; 26 2:211-219.

Nurlatifah E. Analisis kapasitas antioksidan dan kandungan total fenol pada rempah dan bahan penyegar. Departemen Gizi Masyarakat, Institut Pertanian Bogor. Bogor. 2014.

Permana AW, SM Widyawati, S Prabawati, and DA Setyabudi. Sifat antioksidan bubuk kulit buah manggis (garcinia mangostana l) instan dan aplikasinya untuk minuman fungsional berkarbonasi. Jurnal Pascapanen 2012; 9 (2):88-95.

Pokony J, N Yanishlieva, and M Gordon. Antioxidants in food. In Woodhead Publishing In Food Science And Technology. New York: CRC Press. 2001.

Rahmawati AY, and A Sutrisno. Hidrolisis tepung ubi jalar ungu (ipomea batatas l) secara enzimatis menjadi sirup glukosa fungsional: kajian pustaka. Jurnal Pangan dan Agroindustri 2015; 3 (3):1152-1159.

Sari AP. sirup gula buah (nanas dan rambutan) yang diproses secara hidrolisis asam dan pemansan. Teknik Kimia, Politeknik Negeri Sriwijaya. Palembang. 2014.

Siswanti T, N Kurniawati, W Hapsariningsih, and K Harismah. Pembuatan glukosa mengandung kalsium dari biji jali (coix iachryma-jobi l) untuk mencegah osteoporosis. Siposium Nasional RAPI XIII 2014.


Refbacks

  • There are currently no refbacks.