Produksi Gula Pereduksi dari Degradasi Pati Singkong melalui Proses Sonikasi disertai Pengadukan

Abstract

Pati singkong memiliki komposisi utama (dalam berat kering) 23% amilosa dan 77% amilopektin yang tersusun atas monomer glukosa. Oleh karena itu, pati dapat dikonversi menjadi gula pereduksi yang dimanfaatkan sebagai bahan baku industri pangan maupun non pangan. Penelitian ini bertujuan untuk mempelajari pengaruh waktu proses sonikasi terhadap konsentrasi gula pereduksi yang dihasilkan. Proses sonikasi dilakukan terhadap suspensi pati 1/20 (w/v) pada kondisi operasi frekuensi 20 kHz, amplitudo 50% dan suhu 60 °C untuk berbagai waktu proses (15-120 menit) disertai pengadukan 250 rpm. Produk yang dihasilkan dari proses sonikasi dipisahkan antara solid dan liquid. Untuk produk solid dianalisis dengan menggunakan Scanning Electron Microscopy (SEM) dan X-Ray Diffraction (XRD). Sedangkan produk liquid dianalisis menggunakan Spektrofotometer UV-Vis dengan metode DNS. Berdasarkan hasil analisa DNS, dengan semakin lamanya waktu proses diperoleh peningkatan konsentrasi gula pereduksi dan konsentrasi maksimum sebesar 0,133 mg mL -1 . Hasil foto SEM menunjukkan bahwa sebagian granula pati rusak (pecah), dan dari hasil analisa XRD didapatkan penurunan derajat kristalinitas.The main composition of cassava starch is (in dry weight) 23% amylose and 77% amylopectin, which is composed of glucose monomers. Therefore, starch can be converted to reducing sugar that is used as a raw material for food and nonfood industries. This study aims to study several sonication processes on the concentration of reducing sugars produced. The sonication process was carried out on 1/20 (w / v) starch suspension at 20 kHz operating frequency, 50% amplitude, and 60 °C temperature for various time processes (15-120 minutes) for stirring 250 rpm. Products produced from the sonication process between solid and liquid. For solid products analyzed using Scanning Electron Microscopy (SEM) and X-Ray Diffraction (XRD). While liquid products were analyzed using UV-Vis Spectrophotometer with DNS method. Based on the results of DNS analysis, the longer the process has obtained the increase in the concentration of reducing sugars and the maximum concentration of 0.133 mg mL -1 . SEM image results showed that some starch granules were damaged (broken), and from the results of XRD analysis, it was found that the degree of crystallinity was decreased. Kata kunci: Degradasi, gula pereduksi, pati singkong, pengadukan, sonikasi.