Technical Analysis of Liquid Sugar Production Process of Raw Sago Starch Using the Enzymatic Hydrolisis Method of Pilot Plant Scale

Abstract

Indonesia has the potential for sago around 50% of the world sago production but has not been used optimally. Technologically, the process of making liquid sugar from sago starch has been developed. Therefore, further research to improve the color quality of liquid sugar is needed. The research objective is to conduct a technical study of liquid sugar production process made from raw sago starch by doing purification treatment using activated charcoal and ion-exchange resin. The liquid sugar production process of raw sagu starch using hydrolysis method is in the condition of the ratio of starch to water is 1:4, the liquidation process is at the temperature of 90°C for 90 minutes with the addition of enzyme α-amylase 1.2 mL kg−1 of starch with pH of 5. Saccharification process is at the temperature of 50 °C for 72 hours with the addition of enzyme glucoamylase 1.2 mL kg−1 starch with pH of 4.5. Purification by ion-exchange resin and evaporation by a vacuum evaporator are at 80° C for 90 minutes with pressure of 0.4 atm. Technically, the technology of liquid sugar production process using the enzymatic hydrolysis method could be developed for the pilot plant and industrial scale.

Substitution of Granulated Cane Sugar with Liquid Sugar from Sago Starch in Making Cookies

“…According to [1], the optimum condition of liquid sugar production was obtained by the starch water ratio 1: 4 withamylase 1.2 ml kg -1 starch and amyloglucosidase 1.2 ml kg -1 starch. the technology of liquid sugar production process using the enzymatic hydrolysis method could be developed for the pilot plant and industrial scale [8].…”