PRODUKSI GLUKOSA DARI BATANG KELAPA SAWIT MELALUI PROSES HIDROLISIS SECARA ENZIMATIS MENGGUNAKAN AMILASE TERMOSTABIL
ABSTRACT: This study
aimed to explore
the optimization of
the concentration of
oil palm trunks
and thermostable amylase enzyme
preformance produce highest
sugar (glucose total
and reducing sugars) as well as
the degree of polymerization. The design used in this study was a completely randomized design
(CRD) factorial using
2 factors: factor
A which consists
of four levels
of amylase enzyme that
A1: 250 units / kg,
A2: 500 units
/ kg, A3:
750 units /
kg and A4:
1000 units / kg. Factor B is the concentration of oil palm trunk yitu
B1: 20% (200 g / 1 liter) B2: 40% (400
g / 1
liter) and B3:
60% (600 g
/ 1 liter)
were repeated 3
times. The results
showed that there is
a highly significant
interaction (P <0.01)
in the levels
of amylase enzyme
(factor A) with the concentration
of oil palm trunks (factor B) on reducing sugar, siqnificantly interaction (P <0.05)
on total sugars
and degree of polymerization (DP) .
This research can be
concluded that the best treatment at a concentration of 60% oil palm
trunks and levels 250 unit/kg of an enzyme concentration
that produces of
total sugars 7.86
mg/ml, reducing sugar
15.69 mg /ml and degree of polymerization 0.50
Penulis: Yetti Marlida, Mirzah,
Syukri Arief dan Khoirul Amru
Kode Jurnal: jpkimiadd140717
