PENGARUH PROPORSI ENZIM MIX (INULINASE:GLUKO-AMILASE) DAN LAMA SAKARIFIKASI TERHADAP KARAKTERISTIK HIGH FRUCTOSE SYRUP DARI UMBI BENGKUANG

Abstract

The demand for cane sugar continues to increase, therefore an alternative to the development of sugar is needed. One good prospect that can substitute for granulated cane sugar is sugar from starch, namely glucose and fructose syrup. Fructose syrup or High Fructose Syrup (HFS) is produced from starch hydrolysis, but the process is not efficient. Recently, researchers have found a way to produce HFS in another way using inulin which is more efficient.Inulin is a water-soluble poly-fructose. The limited source of raw materials containing high level of inulin is a challenge for production HFS in Indonesia, requiring raw materials needed to contain inulin and starch. One of the potential raw materials is jicama. The purpose of this study was to determine the effect and the best treatment for proportion of the enzyme inulinase:glukoamilase (0,1%:1,5% ,0,55%:1,5%,1%:1,5%) and the length of saccharification (24,36,48 hours) on the level of fructose and characteristics of the resulting HFS. The data obtained were analyzed using analysis of variance. The results of the analysis showed that best treatment was mixed enzyme concentration (1%:1,5%) and 36 hours saccharification with 53,028% of the yield, 16 o brix, 17,1505% of reducing sugar content, DE 22,012, viscosyity 38 mPa.s, level of fructose 3,21%, dan 8,575% glucose.