Competitive Advantage of Purse Liquid Sugar as Natural Sweeteners Materials

Wedowati, Endang Retno (2016) Competitive Advantage of Purse Liquid Sugar as Natural Sweeteners Materials. Universitas Katolik Widya Mandala Surabaya. (Unpublished)

Text 13. Turnitin Competitive Advantage of Purse Liquid.pdf Download (1MB)

Abstract

Sugar is one of the basic needs of society, particularly its role as a sweetener. It is necessary to find an alternative sweetener other than sugar cane, which include developing a glucose syrup (liquid sugar) from the starch. Purse (Xanthosoma sagitifolium) as one type of root crops has a great opportunity to be developed because it has high carbohydrate content (34.2 g/100 g). The purpose of this research was to determine the best enzymatic hydrolysis process in the production of purse liquid sugar. Research design was a randomized block design (RBD) factorial pattern with 3 times repeated. The first factor is the volume of the enzyme (E) with three levels, namely: E1 = 1 ml, E2 = 2 ml, and E3 = 3 ml. The second factor is the hydrolysis temperature (S) with four levels, namely: S1 = 700C, S2 = 800C, S3 = 900C and S4 = 1000C. The parameters tested were o Brix, water content, ash content, reducing sugar, and organoleptic test on taste, color and aroma. The best process is the process which has highest expected value based on Expected Value Method. Furthermore, the products produced from the selected process were calculated on the caloric value and the Glycemic Index (GI). The results of this research showed that: (1) Treatment interaction of enzyme volume and hydrolysis temperature causes a significant differences in parameters of oBrix, moisture content, and reducing sugar, but did not cause significant differences in the parameter of ash content; and (2) Based on the expected value method, the best process is hydrolysis process by adding 3 ml enzyme and hydrolysis temperature of 1000C (E3S4), which produces liquid sugar of purse with 73.73% water content, 0.24% ash content, 25.17 oBrix, 23.43 % reducing sugar, 106 calories and value IG is 80.63. Keywords: Enzymatic, hydrolysis, liquid sugar, purse

Item Type:	Other
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Engineering > Agro-industrial Technology Study Program
Depositing User:	Sulimin BP3
Date Deposited:	12 Jul 2021 11:24
Last Modified:	12 Jul 2021 11:24
URI:	http://erepository.uwks.ac.id/id/eprint/9248

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