Produksi Gula Cair dari Selulosa Kulit Buah Naga Merah (Hylocereus polyrhizus) dengan Hidrolisis Enzim

Authors

  • Michelle Nattaya Narerat Nuraini Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Tanjungpura
  • Mustika Nindiya Mutma'innah Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Tanjungpura
  • Devi Tridayanti Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Tanjungpura
  • Lucky Hartanti Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Tanjungpura

DOI:

https://doi.org/10.31764/jafp.v2i1.8882

Keywords:

cellulose-enzyme, cellulose-hydrolysis, liquid-sugar

Abstract

Liquid sugar is a sweetener that is widely used in the food industry. Apart from starch, liquid sugar can be produced from cellulose hydrolysis by using cellulase enzymes. This study aims to obtain the best concentration of cellulase enzymes in the production of cellulose liquid sugar in the skin of red dragon fruit. The production of liquid sugar uses the method of hydrolysing enzymes of different concentrations (1%,2%,3%). The results showed that there was no significant influence on the characteristics of liquid sugars resulting from the addition of three different enzyme concentrations. The observed characteristics are total sugar content, water, ash content, viscosity and color. Enzyme concentration of 3% is the best liquid sugar based on observations of total sugar content and color.

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Published

2022-06-30

Issue

Vol. 2 No. 1 (2022)

Section

Articles

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