PRODUKSI GLUKOSA DARI BATANG KELAPA SAWIT MELALUI PROSES HIDROLISIS SECARA ENZIMATIS MENGGUNAKAN AMILASE TERMOSTABIL

Yetti Marlida, Mirzah -, Syukri Arief, Khoirul Amru

Abstract

ABSTRACT
This study aimed to explore the optimization of the concentration of oil palm trunks and
thermostable amylase enzyme preformance produce highest sugar (glucose total and reducing
sugars) as well as the degree of polymerization. The design used in this study was a completely
randomized design (CRD) factorial using 2 factors: factor A which consists of four levels of
amylase enzyme that A1: 250 units / kg, A2: 500 units / kg, A3: 750 units / kg and A4: 1000 units
/ kg. Factor B is the concentration of oil palm trunk yitu B1: 20% (200 g / 1 liter) B2: 40% (400
g / 1 liter) and B3: 60% (600 g / 1 liter) were repeated 3 times. The results showed that there is a
highly significant interaction (P <0.01) in the levels of amylase enzyme (factor A) with the
concentration of oil palm trunks (factor B) on reducing sugar, siqnificantly interaction (P <0.05)
on total sugars and degree of polymerization (DP) . This research can be concluded that the best
treatment at a concentration of 60% oil palm trunks and levels 250 unit/kg of an enzyme
concentration that produces of total sugars 7.86 mg/ml, reducing sugar 15.69 mg /ml and degree
of polymerization 0.50
Keywords : amilase, total gula, gula pereduksi, derajat polimerisasi.

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