Development of Liquid Sugar HFS (High Fructose Syrup) from Lesser Yam Tubers Using Enzyme-Mix Inulinase and Amylase

¹ Food Technology Program, Faculty of Enginering, UPN “Veteran” Jawa Timur, Indonesia
² Food Technology Program, Faculty of Enginering, UPN “Veteran” Jawa Timur, Indonesia

^* Corresponding author: sriwinarti.tp@upnjatim.ac.id

Abstract

Indonesia's sugar demand reaches 3.3 million tons/year, while domestic production is only 1.7 million tons or 51.5% of national demand, so imports are the choice. To reduce sugar imports, domestic sugar production needs to be continuously encouraged, in addition to looking for alternative sweeteners as sugar substitutes. Fructose syrup is an alternative to other sweeteners whose needs are increasing day by day. Apart from cassava, a local raw material that has been used as raw material for making liquid sugar is lesser yam tubers. The advantage of HFS liquid sugar produced from lesser yam tubers raw materials is that it only requires one process step, namely by using a mixture of enzymes inulinase and amylase (a mixture of gluco-amylase and alfa-amylase), where inulinase will hydrolyze inulin to fructose and amylase hydrolyzes starch become glucose. The research objectives were to find the optimum conditions for the production of liquid sugar HFS and to find the optimum concentration of liquid sugar from lesser yam tubers. The results of optimization of substrate and amylase enzyme showed that the optimum concentration of fresh lesser yam tubers substrate was 20%, alpha-amylase was 0.8% and gluco-amylase was 0.8%. The highest HFS liquid sugar was produced in the treatment of 20% inulinase enzyme concentration with a saccharification time of 48 hours, with a characteristic reducing sugar content of 22.958%; fructose content 3.96% and glucose content 23.04%.