PENYIAPAN BAHAN BAKU DALAM PROSES FERMENTASI FASE CAIR ASAM SITRAT MELALUI PROSES HIDROLISA AMPAS SINGKONG

Abstract

Hidrolisys is a binding reaction by the hydroxyl group of a compound. Starch is a complex polysaccharide composed of glucose linked to each other by 1.4 glikosid bonds. In starch hydrolisys, reaction between water and starch is occured. Water give an effect in decomposition of double bond, hydrogen will be tied to a single component with the hydroxyl compound will be bound to the other one. The influence of time, temperature, stirring speed, consistency and concentration of acid in the process will be analyzad in this research. The purpose of this study is to determine the optimum operating conditions on the conversion process of cassava onggok from the solid phase into liquid phase. From the results of the study, obtained the operating variables that are most influential. They are 1% consistency, 2.5 hours of operating time, the temperature of 100oC, the concentration of 1N HCl, and the stirring speed of 150 rpm. The optimum variables are gained in the further research including 2% consistency yields 88.552% cassava residue hydrolyzed , 2 hours of operating time yields 87.724% cassava residue hydrolyzed , temperature 900C yields 89.379% cassava residue hydrolyzed, the concentration of 0.8 N HCl yields 87.724% cassava residue hydrolyzed, and the stirring speed of 150 rpm yields 87.72% cassava residue hydrolyzed. Combining the optimum operating conditions of consistency 2%, 2 hours of operating time, operating temperature of 90 OC, the concentration of 0.8 N HCl, and the stirring speed of 150 rpm resulted in 90.207% cassava residue hydrolyzed.