MATEC Web Conf.
Volume 156, 2018The 24th Regional Symposium on Chemical Engineering (RSCE 2017)
|Number of page(s)||5|
|Section||Biochemical and Biomedical Engineering|
|Published online||14 March 2018|
Conversion of Cassava Starch to Produce Glucose and Fructose by Enzymatic Process Using Microwave Heating
Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, 50275, Semarang, Indonesia
2 Master Program of Department of Chemical Engineering, Diponegoro University, 50275, Semarang, Indonesia
3 Department of Chemical Engineering, Faculty of Engineering, Universitas Muhammadiyah Surakarta, 57102, Sukoharjo, Indonesia
* Corresponding author: firstname.lastname@example.org
In this study, variation of glycosidase enzyme concentration and saccharification time on enzymatic hydrolysis using microwave have been investigated. Concentration and kinetic parameters rate of glucose and fructose were analyzed. Cassava starch was liquefied and gelatinized by microwave at 80°C. The gelatinized starch was saccharified at 60°C using (0.2;0.4;0.6;0.8;1% (w/v)) glycosidase enzyme for 24, 48 and 72 hours. The glucose which has been saccharified with 1% glycosidase enzyme for 72 hours gave highest conversion 66.23 %. The optimization process by multilevel reaction gave the highest conversion at enzyme concentrations 0.88 %and saccharification time 29 hours that 68.82%. The highest conversion of glucose was isomerized to fructose. The fructose which has been isomerized for 180 minutes gave highest conversion 20.05 %. The kinetics enzymatic reaction was approached and determined by Michaelis - Menten equation, Km and Vmax of reaction for glucose 22.94 g/L; 2.70 g/L hours and for fructose 3.39 g/L; 0.38 g/L. min respectively.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
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