PEMBUATAN SIRUP GLUKOSA DARI UBI JALAR (Ipomoea Batatas L) DENGAN MENGGUNAKAN REAKTOR ENZIMATIS

Abstract

Manufacture of glucose syrup enzymatically by using enzymes α-amylase and glucoamylase is hydrolysis process that cuts a polysaccharide into oligosaccharides, disaccharides and the final product is monosaccharides a glucose. Starch is a complex carbohydrate which is insoluble in water, form a white powder, tasteless and odorless. Starch is the main ingredient which is produced by plants to store excess glucose (as a product of photosynthesis) in the long term, the carbohydrate content in taro starch as much as 29,9%. This lab work utilize enzymatic reactor. Working principle of this device is based on the required operating conditions of enzyme α-amylase and glucoamylase to hydrolyze starch, such as the temperature control, the rotation control, pH control and time control. Function of this enzyme is to cut the long chain starch carbohydrate polymers into monomer is glucose. From this lab work, the highest result of reduce sugar containt of glucose syrup is in liquefaction process using α-amylase enzyme obtained at variable 15% glucose, with a reducing sugar content of 37,81%. While in the process of saccharification using glucoamylase enzyme obtained at variable 15%, with a reducing sugar content of 37,59%.