Optimization of Liquid Sugar Production Process from Sago (Metroxylon spp.). (September 2019)

• Record Type: Journal Article
• Authors: Budiyanto, A; Arif, A B; Richana, N
• Is Part Of: IOP conference series. Volume 309(2019)
• Publication Date: 2019-09
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/309/1/012052
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: The level of sugar consumption will increase along with the population and income increasing. Sago can be used as an alternative raw material of sugar. This study was aimed to determine the characteristics of sago starch. The study were includes several stages: sago starch leaching, characterization and optimization of liquid sugar production from sago starch. Optimation of liquid sugar process was done by starch and water ratio (1: 4, 1: 5, 1: 6). The α- amylase and the amyloglucosidase were comprised of three levels concentration: 0.8 ml kg −1, 1.0 ml kg −1 and 1.2 ml kg −1 starch. The result showed that physical characteristics of sago starch were fine powder, white colour, normal sago taste and normal sago flavor. The results also showed that sago starch did not contain lead, mercury and arsenic, with a total plate count of 4.5x10 1 CFU/g and did not contain mold. The optimum condition of liquid sugar production was obtained by the starch water ratio 1: 4 with α-amylase 1.2 ml kg −1 starch and amyloglukosidase 1.2 ml kg −1 starch. The liquid sugar produced had physical characteristics of 60° Brix, sweet taste, typical sweet aroma of sugar, and reddish-yellow color.