Characteristics Of Glucose Syrup From Various Sources Of Starch
| Autor: | T D Handayani, S. K. Putri, Gusmalini, M. Harni |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | IOP Conference Series: Earth and Environmental Science. 757:012064 |
| ISSN: | 1755-1315 1755-1307 |
| Popis: | Glucose syrup is a type of sugar that is widely used in the processed food industry, such as the confectionery industry, beverages, and in addition can also be used as raw materials of the pharmaceutical industry and chemical industry. The large use of glucose syrup in the industry demands to review glucose syrup from other sources of starch because each region has different agricultural potential. This research was conducted to see how the properties of other starch sources are then compared to the standard that is from cassava starch so that it can be suggested for the use of other sources of starch. The program in this study was RAL 5 treatment 3 replays with one treatment as a control. Observation of glucose syrup in accordance with the standard glucose syrup namely SNI (Indonesia’s National Standards) No.01-2978-1992 covers raw material starch content, water content, ash content, and reducing sugar content. Further tests are conducted by way of Duncan’s New Multiple Range Test (DNMRT) at a real rate of 5%. Based on the results of research that has been done sago starch is the best treatment with the following chemical characteristics: 82, 35% raw material starch level, water content 13, 20%, ash content 0, 3% and glucose syrup content 50, 51%. |
| Databáze: | OpenAIRE |
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