Isolasi Enzim Amilase dari Aspergillus Niger dengan Metode Fermentasi Padat untuk Pembuatan Sirup Glukosa dari Pati Limbah Biji Alpukat

Abstract

Enzymatic production of glucose syrup from avocado seed starch has been completed. The amylase enzyme used in this study was obtained from the isolation of the Aspergillus niger which was cultured by Solid State Fermentation with a substrate from avocado seed waste. The isolation results were then precipitated using ammonium sulfate with a concentration of 40-60% (w/v) and then dialyzed to produce amylase enzymes. The activity of the amylase enzyme was determined by the DNS method. From the results of the study, the amylase enzyme activity in the precipitation of 40-60% ammonium sulfate was 0.633 U/mL. Amylase enzyme was applied as a starch hydrolizing agent from avocado seeds with a ratio of 10% (w/v), to produce glucose syrup with enzyme addition varies from 1.0%, 1.5% and 2.0% (v/v). The process of making glucose syrup in this study was carried out through a series of treatments to produce a mixture of avocado seed starch that was ready to be processed, then the hydrolysis process was carried out using the amylase enzyme. This process is carried out in several stages, which are gelatinization, liquification, saccharification, bleaching, filterizing and evaporation. The glucose syrup obtained was then tested for viscosity, reducing sugar, moisture content, ash content and organoleptic. The results of the analysis of the best glucose syrup resulted from the addition of 1% amylase enzyme with a viscosity value of 309.42cP; water content 16.47% reducing sugar content 39.90%; 0.54% ash content and 50.64% Dextrose Equivalent value. Based on the results of the study, it can be concluded that the amylase enzyme obtained from the isolation of Aspergillus niger by solid stae fermentation can be applied in the manufacturing of glucose syrup from avocado seed starch.