PENGARUH PROSES PENGUPASAN KULIT SINGKONG (MANIHOT ESCULENTA CRANTZ) TERHADAP KADAR GLUKOSIDA SIANOGENIK YANG DIHASILKAN PADA PEMBUATAN SIRUP GLUKOSA

  • Angga Universitas Doktor Nugroho Magetan
Keywords: Cyanogenic Glucoside, Cassava, Glucose Syrup

Abstract

The aim of this research was to study the effect of peeling of cassava to the cyanogenic glucosides content on the glucose syrup production process enzymatically. This research was performed by treatment with cassava peeling of the outer skin and the inner skin. Furthermore slurry was made ​from​ cassava  conditioned at pH 5; 5.5, and 6, the temperature 40°C. Then the observation of cyanogenic glucosides after hydrolyzed with α-amylase. The results showed that the cyanogenic glucoside content was not showing  reduction in the safety level for all treatments which indicated the containing still high above 400 ppm in the  glucose syrup. So, peeling of cassava skin didn’t enough for reducing cyanogenic glucoside content.

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Published
2019-12-01
How to Cite
Rendyantoni , A. (2019). PENGARUH PROSES PENGUPASAN KULIT SINGKONG (MANIHOT ESCULENTA CRANTZ) TERHADAP KADAR GLUKOSIDA SIANOGENIK YANG DIHASILKAN PADA PEMBUATAN SIRUP GLUKOSA. Eduscotech, 1(1). Retrieved from https://journal.udn.ac.id/index.php/eduscotech/article/view/28