Pengaruh pH, Suhu Dan Waktu Hidrolisis Terhadap Kadar Glukosa Pereduksi Dari Limbah Biji Alpukat Dengan Metode Hidrolisis Asam

Wignyaningsuma, Galih and , Dr.Ir.Ahmad M Fuadi.,MT and UNSPECIFIED (2018) Pengaruh pH, Suhu Dan Waktu Hidrolisis Terhadap Kadar Glukosa Pereduksi Dari Limbah Biji Alpukat Dengan Metode Hidrolisis Asam. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Glucose syrup as known as with trade name hydrolysis of starch solution. Glucose syrup can be obtained from source of raw materials that having starch content. Avocado (Perseaamericana Mill) is one of the source that can be used as a raw material to making glucose syrup, because in the avocado seeds there is a high content of starch. Acid hydrolysis method is one of the method that can be used to isolate glucose levels in avocado seeds. The purpose of this research is to determine the levels of reducing glucose in the avocado seeds and examine the variables that affect the hydolysis process. Variables that used are temperature of hydrolysis, time of hydrolysis and also pH of hydrolysis solution. Temperature of hydrolysis used 60⁰ C, 80⁰ C and also 100⁰ C. Then time of hydrolysis used one hour, 2 hour, 3 hour and 4 hour. Starch pH of hydrolysis solution use pH 3, 4 and 5. With starch weight used 10 grams starch of avocado seeds.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: Sirup Glukosa, hidrolisis, Perseaamericana Mill.
Subjects: Q Science > QD Chemistry
Divisions: Fakultas Teknik > Teknik Kimia
Depositing User: GALIH WIGNYANINGSUMA
Date Deposited: 20 Jul 2018 06:43
Last Modified: 15 Oct 2018 11:31
URI: http://eprints.ums.ac.id/id/eprint/63581

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