Chemical and Material Engineering 2012 ISBN : 978-602-097-281-7
MSD.01 - 2
Department of Chemical Engineering Diponegoro University September 12
– 13, 2012, Semarang Indonesia
industry. This observational study was conducted on the characteristics of sago starch which included analysis of carbohydrate, analysis of amylose rate, moisture analysis, the determination of the temperature gelatinization,
swelling and amylose leaching, and carbohydrate leaching. Observations were made on liquefication stage process in the high fructose syrup manufacturing. Liqueficat
io stage is the stage of α , -glucoside bonds fragmentation usi g the e z e α-amylase to produce shorter chains of glucose called dextrin. At the liquefication stage, the
o ser atio s ere ade o the i flue e of sago star h o e tratio a d α-amylase enzyme concentration used in the acquisition of dextrin.
2. Material and Methods
Raw materials to be used was sago starch obtained from PT Bina Sagu Lestari, while the process material used as the α-amylase enzyme produced by Novo with Liquozyme Supra trademark. In this study also used CaCl2
as a supporting material, which is an enzyme cofactor of Liquozyme Supra, 0,1 M NaOH used to raise pH, and 0,1 M HCl used to lower pH. Methodological characteristics of sago starch consisting of carbohydrate analysis, analysis
of the amylose, and analysis of mositure are based on the reference Standard Nasional Indonesia SNI. The gelatinization temperature determination is done by measuring the starch suspension viscosity at different
temperatures using a rheometer.
Swelling and amylose leaching properties method is based on Epriliati 2000. Starch was dissolved in water with a concentration of 2, 6, and 10 and heated to 55, 75, and 90
o
C. Suspension is centrifuged at 3000 rpm for 15 minutes. Soluble solids content were observed by refractometer. Precipitate obtained was dried at a
temperature of 105oC to constant weight. Swelling power were calculated by the formula: [5]
Carbohydrate leaching method is based on Dubois 1956. Twenty mg of starch dissolved in 6,25mL water and heated by constant temperature silicon oil at 90, 100 and 110
o
C for 1 hour. Suspension was centrifuged at 3500 rpm for 10 minutes. Centrifuge of 1 mL was added 1 mL of 5 phenol and 5 mL of concentrated strong acid
rapidly. Mixture was stirred for 10 minutes in a water bath at 10-20
o
C. Solution absorbance was measured at a wavelength of 520 nm with aquades as blanko solution. The amount carbohydrate leaching is determined by a
standard curve [6].
Reference of liquefication study method was based on Johnson R, et al 2009, Kolusheva and Marinova 2006, Rocha G, et al 2005, and Potoh J and Low N 1995 with a different variation of condition. The
liquefication process was begun by making sago starch suspension to achieve the desired concentration of dry extract with 250 ml total volume. Sago starch was added CaCl
2
at 20 ppm and pH was set at 5,3 to 5,6 range. Starch suspension was stirred and heated until the temperature reached 90°C and added to the suspension with
the variations that had been determined. Concentrations of sago starch used were 10 wv, 15 wv, 20 wv, a d dr e tra t ith α-amylase enzyme concentrations were 0,06 vw, and 0,1 vw. Samples were
collected every 15 minutes until the obtained value of Dextrose Equivalent DE over 25 and provided the greatest
yield. Enzyme inactivation was done on sample by lowering the temperature and pH. Samples were dried at a temperature of 70°C for ± 24 hours and measured DE values them using Lane Eynon titration method.
3. Result and Discussion.
