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