PRODUKSI SIRUP GLUKOSE DARI PATI SECARA ENZYMATIK

Abstract

Abstract

In the prodacution of tapioca starch, before the starch being dried, glucose syrup

could be produced wih ghigh concentrotion of maltose and glucose using enzymatic

processes. Hidrolized tapioca starch using a-amylase enzyme which comes from

Aspergilus niger produce concentration of syrup i.e. hanya 42,88 %, while using

commercial a-amylase enzymes of NOVO (AMG 3001) the conversuion yiled was

114%.  Beside the ash content is still high make the syrup colour become cloudy, whilst

glucose syrup produced with a-amylase enzymee is very clear.

Keywords : syrup glucosa, Aspergilus niger, a-amylase, tapioca starch