Extracting Glucose from Tapioca Flour Enzymatically Using Saccaromycess Cereviceae (YEAST)

Abstract

Indonesia is located at the equator line with its tropical climate which allows many species of plants to grow lushly. One of these species of plants is cassava which can be found from the west to the east of Indonesia. Cassava can produce amylum which can be turned into glucose through hydrolysis process. This research aims at figuring out the comparison of reaction times, i.e.: 12, 24, 36, 48, and 60 hours, comparison of substrate concentration, i.e.: 20:120, 20:140, 20:160, 20:180, and 20:200 gr/ml and comparison of yeast content: 5%, 10%, 15%, 20%, and 25%. The hydrolysis is performed by mixing the cassava starch pulp at 20 grams and yeast at 11.6 grams. Later, it is fermented for variable times. After obtaining the optimal hydrolysis time, i.e. 12 hours, a hydrolysis is done at variable substrate concentrations for 12 hours and an optimum sugar level is obtained at 20:120 gr/ml ratio. It is then hydrolyzed for 12 hours at substrate concentration 20:120 gr/ml ratio, hence the optimum reduction sugar level is obtained when the yeast content is 10% of the tapioca flour pulp weight.