Proceedings of the 2nd International Seminar of Science and Applied Technology (ISSAT 2021)

The Effect of Organic Acids Concentration Extracted from the Fruit on the Conversion of Starch to Glucose Using Microwave-Assisted Acid Hydrolysis (MAAH)

Authors
Riniati1, Nuril Melia Kartono1, Qorry Aina1, Sudrajat Harris Abdulloh1, *
1Chemical Engineering Department, Politeknik Negeri Bandung, Bandung, Indonesia
*Corresponding author. Email: harris.abdulloh@polban.ac.id
Corresponding Author
Sudrajat Harris Abdulloh
Available Online 23 November 2021.
DOI
10.2991/aer.k.211106.056How to use a DOI?
Keywords
hydrolysis; starch; glucose; organic acids; total titrated acid
Abstract

Fruits such as lemon (Citrus limon L.), starfruit (Averrhoa bilimbi L.), and pineapple (Ananas comosus (L.) Merr) have high organic acid content which can be studied for their use as acid catalysts in starch hydrolysis. The goal is to produce glucose syrup that is safer for consumption. After extraction and determination of the total titrated acid concentration (TTA), the acid was added as a catalyst for starch hydrolysis. The purpose of this study was to determine the effect of the TTA concentration of the three fruit extracts on the conversion of starch into glucose by heating using the Microwave-Assisted Acid Hydrolysis (MAAH) method at various power (40 and 50 Watt) for 5, 10 and 15 minutes. The hydrolyzed starches were sorghum and cassava with various extract volumes of 15-25 mL. To determine the highest sugar content of each variation of the hydrolysis process is determined from the increase in the value of % Brix at room temperature. In the hydrolysis process with the highest % Brix value, glucose levels were determined quantitatively by the Luff-Schoorl method. When compared with conventional hydrolysis, the sugar resulting from the MAAH hydrolysis process provides a sugar content value that is twice as high as with a shorter processing time of 15 minutes vs. 3 hours. The results of the conversion of 4% cassava starch into glucose using pineapple extract is 1,62% of reducing sugar.

Copyright
© 2021 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 2nd International Seminar of Science and Applied Technology (ISSAT 2021)
Series
Advances in Engineering Research
Publication Date
23 November 2021
ISBN
978-94-6239-451-3
ISSN
2352-5401
DOI
10.2991/aer.k.211106.056How to use a DOI?
Copyright
© 2021 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Riniati
AU  - Nuril Melia Kartono
AU  - Qorry Aina
AU  - Sudrajat Harris Abdulloh
PY  - 2021
DA  - 2021/11/23
TI  - The Effect of Organic Acids Concentration Extracted from the Fruit on the Conversion of Starch to Glucose Using Microwave-Assisted Acid Hydrolysis (MAAH)
BT  - Proceedings of the 2nd International Seminar of Science and Applied Technology (ISSAT 2021)
PB  - Atlantis Press
SP  - 352
EP  - 356
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.211106.056
DO  - 10.2991/aer.k.211106.056
ID  - 2021
ER  -