| Main Authors: | Hargono, Hargono, Kumoro, Andri Cahyo, Jos, Bakti |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
Seminar Nasional Teknik Kimia Kejuangan
, 2018
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| Subjects: | |
| Online Access: |
http://jurnal.upnyk.ac.id/index.php/kejuangan/article/view/2256 http://jurnal.upnyk.ac.id/index.php/kejuangan/article/view/2256/1948 |
Daftar Isi:
- The kinetic study on enzymatic hydrolysis of cassava starch (Manihot esculenta) was studied. This hydrolysis experiment was carried out cassava starch at concentration of 200 g/L, using a test jar, with stirrer and water bath. The cassava starch was hydrolyazed by α-amylase and glucoamylase at 100 rpm, 90°C and pH 4.5. The effect of ratio of two enzymes, α-amylase and glucoamylase (1:1, 1:2, 1:3, 2:1 and 3:1) on the kinetic hydrolysis of cassava starch was studied, Increasing the ratio of α-amylase and glucoamide has an effect on the increase of reducing sugar concentration. The ratio of mass of α-amylase and glucoamide 1: 3, yields the maximum reduction sugar concentration was 93.45 g/L. The larger the mass of glucoamylase, the greater this enzyme in producing reducing sugars. This suggests that glucoamylase activity is more dominant in degrading the cassava starch or α-amylase unable to access the starch granule component, this enzyme can only hydrolyze the α-1,4 glycoside bond, which is far from the end of the chain and branch point, unlike glucoamylase capable hydrolyzes α-1,4 and α-1,6 complete glycoside bonds. Hydrolysis of cassava starch, using a mixture of α-amylase and glucoamylase at a ratio of 1: 1, substrate concentration 200 g/L, at temperature (60-90 °C), and pH 4.5, showed 1st order reaction with reaction rate constant , k is 0.086; 0.106; 0.128 and 0.194 hours-1, respectively, whereas the activation energy, Ea = 26.28 J / mol