Pemanfaatan Tepung Biji Durian Menjadi Glukosa Cair Melalui Proses Hidrolisa dengan Menggunakan Enzim α-Amilase

Aida , Shofiya Anwar and Laelia , Afrisanthi (2011) Pemanfaatan Tepung Biji Durian Menjadi Glukosa Cair Melalui Proses Hidrolisa dengan Menggunakan Enzim α-Amilase. Technical Report. Diponegoro University.

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Durian (Durio zibethinus murr) usually called “The King of fruits”, is belong to Bombacaceae family. The part that usually consumed is its flesh. Weight percentage of flesh part is fairly low, about 20-35%. That means skin (60-75%) and seed (5-15%) is not maximally exploited yet. High nutrition content of durian seed, especially carbohydrates, enables durian seed’s to be use, as alternative carbohydrate source in form of flour. Thus, this flour can be processed further as other product ingredient such as liquid glucose. This research is studying about properness of durian seed as food, considering nutrition, toxicity, kinetic and conversion aspect . First step is analyzing durian seed including physical properties (weight density, color, water content, dust content), chemical properties (carbohydrate content, protein content, and fat content), and also toxicity analysis (HCN content, and siklopropene fatty acid). After that, milling durian seed into powder to produce liquid glucose. Second step is processing durian seed powder become liquid glucose. Third step is technical analysis durian seed’s for food to get healthy food and have feasibility value of liquid glucose in any production capacity. Prepare glucose liquid of durian seed and enzyme, namely -amylase. In this case, there are two variabels including temperature and percent of powder suspension, which are varied 70°C, 80°C, 90°C and 5%, 10%, 15%. Research showed the highest reaction rate was 0,0015 at 5% of powder 2 suspension, 90°C with glucose conversion 14,4% for 2 hours. To reach 90% of glucose conversion, need 25,58 hours.

Item Type:Monograph (Technical Report)
Uncontrolled Keywords:durian seeds; liquid glucose; enzymatic hydrolysis; α-amilase; liquification time; starch suspended concentration
Subjects:T Technology > TP Chemical technology
Divisions:Faculty of Engineering > Department of Chemical Engineering
Faculty of Engineering > Department of Chemical Engineering
ID Code:36763
Deposited On:05 Nov 2012 14:14
Last Modified:05 Nov 2012 14:14

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