Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup
<p>Opportunity to use sago as a basic ingredient for syrup glucose is very large because of the high carbohydrate content reached 75.88% - 85.08%. Sago starch contains 27% amylose and 73% amylopectin. This study aims to determine the effect of sago starch substrate concentration on reducing su...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2022-12-01
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| Series: | Food ScienTech Journal |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/14746 |
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| author | Rissa Megavitry Amran Laga Adiansyah Syarifuddin |
| author_facet | Rissa Megavitry Amran Laga Adiansyah Syarifuddin |
| author_sort | Rissa Megavitry |
| collection | DOAJ |
| description | <p>Opportunity to use sago as a basic ingredient for syrup glucose is very large because of the high carbohydrate content reached 75.88% - 85.08%. Sago starch contains 27% amylose and 73% amylopectin. This study aims to determine the effect of sago starch substrate concentration on reducing sugar, total dissolved solids, dextrose equivalent, and sweetness level from the glucose syrup produced. This research was conducted in 3 stages, namely gelatinization, liquefaction, and saccharification. The use of sago substrate concentrations were 25%, 30%, and 35%. The use of amylase enzyme is 0.1% dry weight and glucoamylase enzyme is 0.008 g/g dry weight. This study used a completely randomized design with a factorial pattern with two replications and data analysis using Duncan test. The use of α-amylase and glucoamylase enzymes in the manufacture of glucose syrup from sago starch affects the glucose syrup produced. The best result is obtained from 30% substrate concentration with reducing sugar value is 186.07 g/L, total dissolved solid is 36.13%, dextrose equivalent value is 62.02%, and sweetness level value is 33.92 ºbrix.</p> |
| format | Article |
| id | doaj-art-418b485e845642a99fa39e79db9033f6 |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2022-12-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-418b485e845642a99fa39e79db9033f62025-08-20T03:30:08ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2022-12-014210911810.33512/fsj.v4i2.147469259Effect of Sago Starch Concentration on Characteristic of Sago Glucose SyrupRissa Megavitry0Amran Laga1Adiansyah Syarifuddin2Universitas Negeri MakassarUniversitas HasanuddinUniversitas Hasanuddin<p>Opportunity to use sago as a basic ingredient for syrup glucose is very large because of the high carbohydrate content reached 75.88% - 85.08%. Sago starch contains 27% amylose and 73% amylopectin. This study aims to determine the effect of sago starch substrate concentration on reducing sugar, total dissolved solids, dextrose equivalent, and sweetness level from the glucose syrup produced. This research was conducted in 3 stages, namely gelatinization, liquefaction, and saccharification. The use of sago substrate concentrations were 25%, 30%, and 35%. The use of amylase enzyme is 0.1% dry weight and glucoamylase enzyme is 0.008 g/g dry weight. This study used a completely randomized design with a factorial pattern with two replications and data analysis using Duncan test. The use of α-amylase and glucoamylase enzymes in the manufacture of glucose syrup from sago starch affects the glucose syrup produced. The best result is obtained from 30% substrate concentration with reducing sugar value is 186.07 g/L, total dissolved solid is 36.13%, dextrose equivalent value is 62.02%, and sweetness level value is 33.92 ºbrix.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/14746 |
| spellingShingle | Rissa Megavitry Amran Laga Adiansyah Syarifuddin Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup Food ScienTech Journal |
| title | Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup |
| title_full | Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup |
| title_fullStr | Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup |
| title_full_unstemmed | Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup |
| title_short | Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup |
| title_sort | effect of sago starch concentration on characteristic of sago glucose syrup |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/14746 |
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