Abstract
The effect of compositions of bitter cassava (Manihot glaziovii) and gadung (Dioscorea hispida Dennst) starches on reducing sugar during hydrolysis using granular starch hydrolyzing enzyme (GSHE) was studied. All hydrolyses were conducted at concentration of substrate was 200 g.L-1, while concentration of enzyme was 1.5 % (w/w), during of hydrolysis time 24 h, at 30°C. Mass compositition of bitter cassava and gadung starches were 9:1 to 1:9 The increase gadung starch compositions will decrease the reducing sugar. The optimum condition of the process using concentration of substrate 200 g.L-1 with compositions of bitter cassava and gadung starches was 9:1 at 18 h. It was found that reducing sugar was 50.20 g.L-1. The concentration of reducing sugar mainly depend on starch content on bitter cassava, it is much bigger than the gadung starch.
Highlights
In Indonesia, bitter casava (Manihot glaziovii) and bitter yam (Dioscoreae hispida Dennst) which locally known as gadung are commonly found in secondary forest
Gelatination of starch is promoted by applying high temperatute (90-100 oC), α-amylase is added in order to convert starch into dextrins, maltose and maltotriose
The resulting mash is cooled to 60 °C and glucoamylase is added to convert dextrins to fermentable sugars as glucose [4,5,6,7]
Summary
In Indonesia, bitter casava (Manihot glaziovii) and bitter yam (Dioscoreae hispida Dennst) which locally known as gadung are commonly found in secondary forest They grow under shaded areas or near sreams, not consumed by humans because of the presence of poisonous alkaloids known as cyanogens and dioscorin [1], which can seriously impact the health of the people who consump the tuber. Granular starch hydrolyzing enzyme (GSHE) is a mixture of α-amylase and glucoamylase which hydrolyzes granular starch directly into fermentable sugars and works at low temperature (30 to 48°C) and pH (4.0 to 4.5) [8]. This process is an energy-intensive, and increases the production cost. The use of GSHE presents others advantages, as the GSHE will negate liquefaction and saccharification
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
