Pengaruh pH dan Lama Hidrolisa pada Pembuatan Sirup Glukosa dari Tapioka secara Hidrolisa Asam

Abstract

This Research is done to know the existence of influence mount the pH and time of hidrolisa to making of glucose syrup of flour tapioca by hidrolisa acid This research use the Complete Random Device method (Factorial RAL)

4 x 4 consisted of 2 factor by 2 restating Factor of 1 pH (P) consisted by 4 level that is PI (pH-1.00), P2 (pH-1 50), P3 (pH-2.00) and P4 (pH-2 50) Time Factor II of Hidrolisa (T) consisted by 4 level there are TI (2 clock), T2 (2,5 clock), T3 (3 clock) and T4 (3,5 clock)

Result of research show the pH give the different influence very real to

Total Soluble Solid (TSS) and differ the reality to glucose rate Result of research also indicate that the Time Hidrolisa give the different influence very real to Glucose Rate, Total Soluble Solid (TSS). Dusty Rate and Organoleptik Colour

Result of research show the combination of treatment pH and Time of Hidrolisa give the real different influence to Glucose Rate of but differing very real to Total Soluble Solid (TSS) Giving influence is not real to Dusty Rate and Organoleptik Colour