Utilization Of The Peel Of Breadfruit (Artocarpus altilis) as The Alternative Materials To Produce Glucose Syrup

Abstract

ABSTRAKKulit sukun merupakan sumber pati yang memiliki potensi untuk dikembangkan menjadi sirup glukosa. Kulit buah sukun merupakan limbah dari pengolahan buah sukun mengandung pati sebesar 39.56%. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi α-amilase yang berbeda terhadap kualitas sirup glukosa. Parameter yang diukur yaitu kadar glukosa, kadar air, rendemen dan warna sirup glukosa yang dihasilkan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 1 faktor perlakuan yaitu penambahan konsetrasi enzim yang berbeda α-amilase (A) yang terdiri dari 5 level yakni, A1= 0.1%, A2= 0.3%, A3= 0.5%, A4= 0.7%, dan A5= 0.9% dengan ulangan sebanyak 5 kali. Hasil penelitian yaitu penambahan konsentrasi enzim α-amilase yang berbeda berpengaruh nyata terhadap hasil rendemen, kadar glukosa, kadar gula reduksi, dan warna sirup glukosa kulit sukun. Pada penambahan enzim dengan konsentrasi 0.3% didapat hasil yang paling baik untuk kualitas sirup glukosa yaitu kadar glukosa 8.24%, rendemen 77.96%, gula reduksi 6.04%, kadar air 82.65%, warna L=33.52%, a=1.6, b=3.26 ABSTRACTBreadfruit is potentially starch source that can be developed into glucose syrup. The peel of breadfruit is waste from fruit processing which contains starch 39.56%. The aim of this research is find out the the effect of adding different α-amilase consentration toward the quality of glucose syrup. Parameters measured are glucose level, water level, rendemen, and the colour of glucose syrup. Experiment design used is randomized block design with 1 treatment factor realised by adding enzime concentration with different α-amilase enzime which consist of 5 levels namely, A1= 0.1%, A2= 0.3%, A3= 0.5%, A4= 0.7%, and A5= 0.9% with 5 times repetition. The result shows that the addition of different α-amilase enzime concentration on liquification phase significantly affects yield, glucose level, reduction sugar, and color of breadfruit glucose syrup. In the 0.3% enzyme addition obtained the best results for quality glucose syrup such as glucose content 8.24%, rendemen 77.96%, reduction sugar 6.04%, water content 82.65%, color L=33. 52%, a=1.6, b=3.26

Utilization of Breadfruit (Artocarpus altilis) Peel Waste and Blood Clam Shell Waste (Anadara granosa) as Raw Materials for Glycerol-Plasticized Degradable Bioplastic Production

“…This characteristic made starch-based bioplastics easier to dispose in wet areas, such as bodies of water and soil. Being the reason of high-water absorption percentage, using starch as the main ingredient for the degradable bioplastic does come with some advantage such as ease of raw material collection and ease of bioplastic disposal [33] . The comparison was done against ASTM D570 -98 which was the international standard for plastics water uptake percentage this shows that other than its ingredients, the other factor that leads to the degradable bioplastic not being able to surpass said standard was because the standard was measured for common plastics such as PETs and LDPEs, which were fully synthesized to have very low water sensitivity [24] .…”

“…Indonesia produces around 115,000-ton breadfruits annually. Which contains 39,56 % starch in its total weight (Putri et al, 2017), these characteristics are why breadfruit peel waste can be utilized as the main ingredient of degradable bioplastic.…”

The Potential Bioethanol Production from The Starch of Breadfruit Peel– A Review Case in Indonesia

“…So, for example, it is assumed that the availability of bioethanol raw materials reaches 430-718 tons per month. Breadfruit peels have a starch content of 39.56%, which can then be hydrolyzed to obtain reducing sugars [24].…”