1Jurusan Teknik Kimia PSD III Teknik, UNDIP Semarang, Indonesia
2Jl. Prof Sudarto SH, Pedalangan Tembalang, Semarang 50239, Indonesia
BibTex Citation Data :
@article{METANA1800, author = {Edy Supriyo and Dedy Kurniawan}, title = {PRODUKSI SIRUP GLUKOSE DARI PATI SECARA ENZYMATIK}, journal = {METANA}, volume = {6}, number = {01}, year = {2012}, keywords = {}, 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 }, issn = {2549-9130}, doi = {10.14710/metana.v6i01.1800}, url = {https://ejournal.undip.ac.id/index.php/metana/article/view/1800} }
Refworks Citation Data :
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
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