Puspasari, Febriyati (2019) Degradasi Pati Singkong melalui Proses Sonikasi dengan Pre-treatment High Shear Mixing menggunakan Garam Anorganik (NaCl) untuk Produksi Gula Pereduksi. Masters thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Pati singkong merupakan produk dari umbi tanaman singkong dengan komposisi utama (dry wt) terdiri dari 30% amilosa dan 70% amilopektin. Pati memiliki ikatan hidrogen dan double helix yang kokoh sehingga pati sulit larut dalam air. Pati dapat dikonversi melalui proses degradasi menjadi produk gula pereduksi, seperti glukosa. Proses degradasi dapat dilakukan melalui proses asam, enzimatik, microwave, hidrotermal, high shear mixing (HSM), dan sonikasi. Pada penelitian ini, proses degradasi pati singkong dilakukan melalui proses sonikasi dengan pre-treatment HSM tanpa dan menggunakan garam anorganik (NaCl). Tujuan dari penelitian ini adalah mempelajari pengaruh proses pre-treatment HSM pada proses sonikasi untuk degradasi pati singkong dalam larutan NaCl dan tanpa terhadap produksi gula pereduksi. Dalam proses ini, penambahan NaCl pada proses pre-treatment digunakan untuk mengatur retrogradasi pada produk yang dihasilkan. Pada penelitian ini, proses pre-treatment HSM dilakukan terhadap suspensi pati singkong 1/20 (w/v) dengan kondisi operasi suhu 35°C, kecepatan rotor (5000-15000 RPM), tanpa dan menggunakan penambahan 5% NaCl selama 15 menit. Setelah dilakukan proses pre-treatment kemudian dilakukan proses sonikasi pada kondisi operasi frekuensi 20 kHz, amplitudo 70% dan suhu 35°C selama 15 menit. Produk yang dihasilkan dari masing-masing proses dipisahkan antara solid dan liquid untuk dianalisis. Produk solid dianalisis menggunakan Scanning Electron Microscopy (SEM) dan Spektrofotometer UV-Vis (Metode Anthrone dan Metode Amylose, sedangkan untuk produk liquid dianalisis menggunakan Spektrofotometer UV-Vis dengan Metode DNS.
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Cassava starch is a tuber product of cassava plants with the main composition (dry wt) consisting of 30% amylose and 70% amylopectin. Starch has hydrogen and double helix bonds which are so strong that starch is difficult to dissolve in water. Starch can be converted through the degradation process into reducing sugar products, one of which is glucose. The degradation process can be carried out through acid, enzymatic, microwave, hydrothermal, high shear mixing (HSM), and sonication processes. In this study, the degradation of cassava starch was carried out through a sonication process with high shear mixer pre-treatment using the addition of NaCl inorganic salt and non. The purpose of this study was to study the effect of the HSM pre-treatment process on the sonication process for the degradation of cassava starch in NaCl solution and non NaCl solution to the production of reducing sugars. In this process, the addition of NaCl is used to delay the retrogradation gel formed during the cooling process of the product produced. In this study, a high shear mixing pre-treatment process carried out on the suspension of cassava starch 1/20 (w/v) under operating conditions at temperatures 35°C, stirring speed (5000-15000 RPM) accompanied without and with the addition of 5% NaCl concentration for 15 min. After the pre-treatment process is carried out, the sonication process is carried out at a frequency of 20 kHz, an amplitude of 70% and a temperature of 35°C for 15 min. The product samples produced from each process are separated between solid and liquid for analysis. Solid products were analyzed using Scanning Electron Microscopy (SEM) and UV-Vis spectrophotometer with Anthrone Method, and Amylose Method, while for liquid products analyzed using UV-Vis Spectrophotometer with Methods of DNS.
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | degradasi, garam anorganik NaCl, gula pereduksi, high shear mixing, pati singkong, sonikasi |
| Subjects: | T Technology > TP Chemical technology > TP370 Food processing and manufacture |
| Divisions: | Faculty of Industrial Technology > Chemical Engineering > 24101-(S2) Master Thesis |
| Depositing User: | FEBRIYATI PUSPASARI |
| Date Deposited: | 22 Jul 2026 02:10 |
| Last Modified: | 22 Jul 2026 02:10 |
| URI: | http://repository.its.ac.id/id/eprint/68869 |
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