scholarly journals HIDROLISIS ASAM KLORIDA TEPUNG PATI SINGKONG (Manihot esculenta Crantz) DALAM PEMBUATAN GULA CAIR

2017 ◽  
Vol 5 (1) ◽  
pp. 83
Author(s):  
RTM. Sutamihardja ◽  
Srikandi Srikandi ◽  
Dian Purnamasari Herdiani
Keyword(s):  
Acid Hydrolysis ◽  
Manihot Esculenta ◽  
Sugar Content ◽  
Cassava Starch ◽  
Agricultural Products ◽  
High Potency ◽  
Hydrolysis Time ◽  
Manihot Esculenta Crantz ◽  
Hcl Concentration ◽  
Hydrolysis Of

Chloride Acid Hydrolysis of Cassava (Manihot esculenta Crantz) Strach Flour in Producing a Liquid Sugar         Cassava (Manihot esculenta Crantz), known as cassava or manioc is a tuber or root of a tree that long with a diameter average of 5-10 cm and a length of 50-80 cm, depending on the type of cassava. Cassava is agricultural products that having high potency source of carbohydrates for food and industrial materials. Cassava starch can be made for liquid sugar by the method of acid hydrolysis using hydrochloric acid. The research results showed that  rendemen at a HCl concentration of 0.75 N and hydrolysis time of 90 minutes was 80.51%. The higest rendemen of liquid sugar at a concentration of 0.5 N HCl and the hydrolysis time of 90 minutes was 84.22%. Results of the analysis indicate liquid sugar content of 16.22% moisture, ash content of 1.46%, 2.16% protein content, fat content of 0.53%, carbohydrates of 63.90%, and a negative starch content.Key words: Cassava,  Flour Cassava Starch, Acid  Hydrolysis, Liquid Sugar ABSTRAK         Singkong (Manihot esculenta Crantz) yang dikenal sebagai ketela pohon atau ubi kayu merupakan umbi atau akar pohon yang rata-rata berdiameter 5-10 cm dan panjang 50-80 cm, tergantung dari jenis singkong. Singkong merupakan hasil produk pertanian yang potensinya tinggi sebagai sumber karbohidrat untuk bahan pangan dan industri. Pati singkong dapat dibuat gula cair dengan metode hidrolisis asam menggunakan asam klorida. Hasil penelitian menunjukkan bahwa nilai rendemen tertinggi pada konsentrasi HCl 0,75 N dan waktu hidrolisis 90 menit yaitu sebesar 80,51%.  Rendemen tertinggi kadar gula pereduksi dari pembuatan gula cair dengan konsentrasi HCl 0,5 N dan waktu hidrolisis 90 menit sebesar 84,22%. Hasil analisa gula cair menunjukkan kandungan kadar air 16,22%, kadar abu 1,46%, kadar protein 2,16%, kadar lemak 0,53% , karbohidrat 63,90%, dan kandungan pati negatif.Kata kunci: Singkong, Tepung Pati Singkong, Hidrolisis Asam, Gula Cair

scholarly journals Inhibitory Effects of Cyanide on the Activity of Granular Starch Hydrolyzing Enzyme (GSHE) during Hydrolysis of Cassava (Manihot Esculenta Crantz) Starch

2018 ◽  
Vol 63 (1) ◽  
pp. 11-17
Author(s):  
Hargono Hargono ◽  
Andri Cahyo Kumoro ◽  
Bakti Jos
Keyword(s):  
Manihot Esculenta ◽  
Maximum Velocity ◽  
Cassava Starch ◽  
Inhibitory Effects ◽  
Manihot Esculenta Crantz ◽  
Km Value ◽  
Hydrolysis Of ◽  
Reducing Sugar Concentration ◽  
Granular Starch ◽  
Burk Plot

The kinetics and inhibitory effects of cyanide on the granular starch hydrolyzing enzyme (GSHE) activity during hydrolysis of cassava (Manihot esculenta Crantz) starch at low temperature were studied. The substrates included native cassava starch at various concentrations (100-400 g/L) and native cassava starches with added cyanide at various concentrations (50-150 mg/kg), while the concentration of enzyme was 1.5% (w/w). A decrease in reducing sugar concentration during hydrolysis of cassava starch indicated that the cyanide reduced the enzyme activity. Lineweaver-Burk plot of Michaelis-Menten equation was used to study the inhibition kinetics. The maximum velocity (Vmax) value was higher for native cassava starch than that of native cassava starch with added cyanides. The presence of cyanide was found to reduce the Vmax values. No significant different of the saturation constant (Km) value between native cassava starch and native cassava starch with added cyanides was observed. Based on the inhibition type analysis, the effect of cyanide in the cassava starch can be classified as a noncompetitive inhibition, with the Ki value of 0.33 mg/L.

scholarly journals Production of glucose and fructose syrups from cassava (Manihot esculenta Crantz) starch using enzymes produced by microorganisms isolated from Brazilian Cerrado soil

2010 ◽  
Vol 30 (1) ◽  
pp. 213-217 ◽  
Author(s):  
Roberto do Nascimento Silva ◽  
Fábio Pereira Quintino ◽  
Valdirene Neves Monteiro ◽  
Eduardo Ramirez Asquieri
Keyword(s):  
Aspergillus Niger ◽  
Manihot Esculenta ◽  
Glucose Isomerase ◽  
Cassava Starch ◽  
Maximum Activity ◽  
Brazilian Cerrado ◽  
Initial Activity ◽  
Manihot Esculenta Crantz ◽  
Streptomyces Sp ◽  
Optimum Ph

The high demands for sugars and the development of enzymatic technology have increased the production of sweeteners, especially for glucose and fructose syrups. This work describe a technology for glucose and fructose syrups from Brazilian cassava starch using enzymes produced by soil microrganisms isolated from the Brazilian Cerrado soil. Firstly, Aspergillus niger and Streptomyces sp. were isolated from the soil and used as glucoamylase (GA) and glucose isomerase (GI) producer sources. After characterization, GA and GI exhibited optimum pH 4.5 and 8.0, respectively. GA showed maximum activity at 60 ºC and GI at 85 ºC. GA and GI retained 65 and 80%, respectively, of initial activity after 180 minutes of incubation at 60 ºC. The kinetic parameters Km and Vmáx were 0.476 (mg.mL-1) and 8.58 (µmol/minute) for GA and 0.082 (M) and 48.20 (µmol/minute) for GI. The maximum glucose syrups production occurred after 24 hours of reaction with a 98% yield. The production of fructose syrups with 42% (w/v) was reached after 96 hours of reaction.

Effects of high energy milling on some functional properties of jicama starch (Pachyrrhizus erosus L. Urban) and cassava starch (Manihot esculenta Crantz)

2007 ◽  
Vol 78 (4) ◽  
pp. 1212-1220 ◽  
Author(s):  
F. Martínez-Bustos ◽  
M. López-Soto ◽  
E. San Martín-Martínez ◽  
J.J. Zazueta-Morales ◽  
J.J. Velez-Medina
Keyword(s):  
Functional Properties ◽  
Manihot Esculenta ◽  
High Energy ◽  
Cassava Starch ◽  
Manihot Esculenta Crantz ◽  
High Energy Milling

Reducing Sugar Production from Agricultural Wastes by Acid Hydrolysis

2016 ◽  
Vol 675-676 ◽  
pp. 31-34
Author(s):  
Achara Kleawkla ◽  
Pannarai Chuenkruth
Keyword(s):  
Sulfuric Acid ◽  
Corn Stover ◽  
Agricultural Waste ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Agricultural Wastes ◽  
Raw Material ◽  
Hydrolysis Time ◽  
Industrial Processing ◽  
Hydrolysis Of

Sugar is very important raw material of many industries such as food, beverage and renewable energy. In this research, pretreatment and hydrolysis of agricultural wastes to produce reducing sugars for an ethanol production were investigated. The rice stalk and corn stover from agricultural wastes were firstly pretreated with sodium hydroxide at 121 °C in different time as 20 30 and 40 minutes for removal of lignin. After that, the condition of hydrolysis using sulfuric acid of the pretreated rice stalk and corn stover was optimized. The optimum condition that obtained the highest reducing sugar content from rice stalk and corn stover of 76.12 and 136.25 mg/ml were using 1.0 % v/v sulfuric acid at temperature of 121 °C for a hydrolysis time of 40 minutes. This research made value adding in the industrial processing, decrease environmental problem and reduce global warming crisis by optimized utilization of agricultural waste.

scholarly journals Maltodextrin from Cassava Starch (Manihot Utilissima) and Its Application as Encapsulating Agent of Red Guava Juice Extract (Psidium Guajava)

2020 ◽  
Vol 1 (1) ◽  
pp. 26
Author(s):  
Widya Krisnitya ◽  
Purnama Darmadji ◽  
Yudi Pranoto
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Psidium Guajava ◽  
Cassava Starch ◽  
Hydrolysis Time ◽  
Encapsulation Method ◽  
Processed Products ◽  
Hydrolysis Of

Cassava starch is one of the processed products of cassava, which can be made into maltodextrin. Maltodextrin is often applied to the encapsulation method of instant drink packaging in Indonesia. One of the most favorite fruits in the instant drink industry is red guava. The research objectives are to know the characteristic of maltodextrin made by hydrolysis of cassava starch, and to identify the effects of the amount of maltodextrin added to the characteristic of red guava extract produced. In the research, the hydrolysis time of cassava starch is varied into 60, 90, and 120 minutes. Maltodextrin made will be analyzed, and its characteristics on the encapsulation of red guava extract will be defined. The red guava juice is encapsulated by the variants of maltodextrin concentration as 10%, 15%, 20%, and 25%. Red guava extract powder produced from the selected amount of maltodextrin then be analyzed for its characteristics. The results showed that the highest DE was found in maltodextrin with 120 minutes hydrolysis time. The increased amount of maltodextrin added affects the increase of solubility and vitamin C levels of the produced red guava juice extract. The water content is not affected by the amount of maltodextrin added.

Production and characterization of oxidized cassava starch (Manihot esculenta Crantz) biodegradable films

2011 ◽  
Vol 63 (10) ◽  
pp. 595-603 ◽  
Author(s):  
Renata Baraldi de Pauli ◽  
Leda Battestin Quast ◽  
Ivo Mottin Demiate ◽  
Lyssa Setsuko Sakanaka
Keyword(s):  
Manihot Esculenta ◽  
Cassava Starch ◽  
Biodegradable Films ◽  
Manihot Esculenta Crantz

scholarly journals Identification and characterization of a novel cassava (Manihot esculenta Crantz) clone with high free sugar content and novel starch

2004 ◽  
Vol 56 (4) ◽  
pp. 643-659 ◽  
Author(s):  
Luiz Joaquim castelo branco carvalho ◽  
Claudia Regina Batista de souza ◽  
Julio César mattos De cascardo ◽  
Carlos Bloch Junior ◽  
Laura Campos
Keyword(s):  
Manihot Esculenta ◽  
Sugar Content ◽  
Free Sugar ◽  
Manihot Esculenta Crantz ◽  
Identification And Characterization ◽  
Novel Starch

The phenolic constituents from leaves of Manihot esculenta

1974 ◽  
Vol 52 (11) ◽  
pp. 2381-2386 ◽  
Author(s):  
M. L. Thakur ◽  
B. H. Somaroo ◽  
W. F. Grant
Keyword(s):  
Manihot Esculenta ◽  
Uv Light ◽  
Manihot Esculenta Crantz ◽  
Benzoic Acid Derivatives ◽  
Phenolic Constituents ◽  
Ferulic Acids ◽  
Color Reactions ◽  
Hydrolysis Of ◽  
Spray Reagents ◽  
Acid Esters

A total of 55 phenolic constituents was extracted with methanol – 1 % HCl at room temperature from dried leaves of cassava (Manihot esculenta Crantz). By means of thin-layer chromatographic and spectrophotometric techniques the 20 main phenolic constituents were identified as quercetin and luteolin glycosides, chlorogenic acid, esters of p-coumaric, caffeic, ferulic, and sinapic acids, and the glycosides of caffeic and ferulic acids. Benzoic acid derivatives were also confirmed. Acid and alkaline hydrolysis of the major compounds was carried out to determine their aglycones. Ultraviolet (UV) spectral data, Rf values, fluorescence in UV light, and color reactions with chromogenic spray reagents of the phenolic compounds and the aglycones are presented. The sugar residues of the major flavonoid compounds were identified as glucose.

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