creators_name: INDAH , ANDRYANI
creators_id: 1814051058
type: other
datestamp: 2023-12-04 03:40:42
lastmod: 2023-12-04 03:40:42
metadata_visibility: show
title: PENENTUAN KOMBINASI SUHU DAN WAKTU ISOMERISASI
TERBAIK TERHADAP KARAKTERISTIK HIGH FRUCTOSE SYRUP
(HFS) DARI PATI UBI KAYU WAXY (Manihot esculenta Crantz)
ispublished: pub
subjects: 630
full_text_status: restricted
abstract: High fructose syrup dari pati ubi kayu waxy merupakan inovasi pemanfaatan ubi
kayu waxy yang memiliki kandungan amilopektin yang tinggi dan amilosa yang
sangat rendah (amylose free). Penelitian ini bertujuan untuk mengetahui
kombinasi perlakuan suhu dan waktu isomerisasi terbaik terhadap karakteristik
high fructose syrup berbasis pati ubi kayu waxy. Penelitian ini menggunakan
Rancangan Acak Kelompok Lengkap (RAKL) dengan faktor kombinasi suhu (T)
dan waktu (I) isomerisasi dan tiga kali ulangan. Kombinasi perlakuan terdiri dari
T1I1 (T=55°C, I=1 jam), T1I2 (T=55°C, I=2 jam), T1I3 (T=55°C, I=3 jam), T2I1
(T=60°C, I=1 jam), T2I2 (T=60°C, I=2 jam), T2I3 (T=60°C, I=3 jam), T3I1
(T=65°C, I=1 jam), T3I2 (T=65°C, I=3 jam), dan T3I3 (T=65°C, I=3 jam).
Penelitian ini terdiri dari proses ekstraksi pati dari ubi kayu waxy, pembuatan high
fructose syrup, dan pengamatan kadar glukosa, kadar gula pereduksi, total
padatan, pH, dan uji sensori (warna, rasa, dan aroma). Data yang diperoleh
dianalisis dengan uji Bartlett dan Tuckey lalu dilanjutkan dengan uji ANOVA dan
Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa perlakuan suhu
pemanasan 60oC dan waktu isomerisasi 3 jam menghasilkan karakteristik high
fructose syrup terbaik dengan kadar glukosa 41,74%, kadar gula pereduksi
23,78%, total padatan 65,50oBrix, pH 4,35, skor rasa 4,20 (manis), aroma 4,30
(agak beraroma singkong), dan warna 4,37 (kuning keemasan).
Kata kunci : Manihot esculenta, ubi kayu waxy, pati, high fructose syrup, glukosa

High fructose syrup from waxy cassava starch is an innovation in the use of waxy
cassava which has a high amylopectin content and very low amylose (amylose
free). This research aims to determine the best combination of temperature
treatment and isomerization time for the characteristics of high fructose syrup
based on waxy cassava starch. This research used a Randomized Complete Block
Design (RAKL) with a combination of temperature (T) and time (I) isomerization
factors and three replications. The treatment combination consists of T1I1
(T=55°C, I=1 hour), T1I2 (T=55°C, I=2 hours), T1I3 (T=55°C, I=3 hours), T2I1
(T= 60°C, I=1 hour), T2I2 (T=60°C, I=2 hours), T2I3 (T=60°C, I=3 hours), T3I1
(T=65°C, I=1 hour ), T3I2 (T=65°C, I=3 hours), and T3I3 (T=65°C, I=3 hours).
This research consisted of the process of extracting starch from waxy cassava,
making high fructose syrup, and observing glucose levels, reducing sugar levels,
total solids, pH, and sensory tests (color, taste, and aroma). The data obtained
were analyzed using the Bartlett and Tuckey tests then followed by the ANOVA
and Honestly Significant Difference (BNJ) tests. The results showed that the
heating temperature treatment of 60ºC and isomerization time of 3 hours
produced the best high fructose syrup characteristics with a glucose content of
41.74%, reducing sugar content of 23.78%, total solids of 65.50ºBrix, pH 4.35,
taste score 4, 20 (sweet), aroma 4.30 (slightly aromatic of cassava), and color
4.37 (golden yellow).
Keywords : Manihot esculenta, waxy cassava, starch, high fructose syrup, glucose
date: 2023-11-01
date_type: published
publisher: FAKULTAS PERTANIAN
place_of_pub: UNIVERSITAS LAMPUNG
id_number: 1814051058
citation:   INDAH , ANDRYANI  (2023) PENENTUAN KOMBINASI SUHU DAN WAKTU ISOMERISASI TERBAIK TERHADAP KARAKTERISTIK HIGH FRUCTOSE SYRUP (HFS) DARI PATI UBI KAYU WAXY (Manihot esculenta Crantz).  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
document_url: http://digilib.unila.ac.id/77068/1/ABSTRAK.pdf
document_url: http://digilib.unila.ac.id/77068/2/SKRIPSI%20FULL.pdf
document_url: http://digilib.unila.ac.id/77068/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf