| dc.description.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. | en_US |
