Efek Perubahan Struktur Pati Singkong Yang Dilakukan Pretreatment Dengan Larutan Ion Dan Gelombang Mikro Terhadap Produksi Gula

Abstract

Penelitian ini bertujuan untuk menganalisis hubungan perubahan struktur pati singkong terhadap produksi gula sebelum dan sesudah pretreatment gelombang mikro dan larutan ion. Pretreatment gelombang mikro dilakukan dengan meradiasikan gelombang elektromagnetik daya tertentu dengan tiga durasi yang berbedat pada substrat. Pretreatment larutan ion dilakukan dengan merendam substrat dalam larutan ion dengan dua konsentrasi garam selama empat hari dan kemudian dibandingkan dengan non-pretreatment. Substrat dikarakterisasi dengan XRD, FTIR dan SEM untuk menganalisis perubahan strukturnya. Produksi. Hasil karakterisasi menunjukkan bahwa struktur kristal pati menjadi lebih amorf dan ikatan antar molekulnya semakin lemah setelah dilakukan pretreatment. Morfologi permukaan bahan menjadi lebih kasar setelah terpapar radiasi microwave. Disisi lain, jumlah fiber pada substrat semakin berkurang setetelah direndam dalam larutan ion. Ketika substrat dihidrolisis, kandungan gula yang didapatkan lebih tinggi daripada tanpa pretreatment.

This research aims to analyze the correlation of the structural change on sugar production of cassava starch before and after microwave and ionic liquid pretreatments. A microwave pretreatment was carried out by radiating electromagnetic wave with fixed power with three different durations on the substrate. The ionic liquid pretreatment was conducted by soaking the substrate in to saline water with two salt concentrations for four days and the results were compared to non-pretreatment. Then, the substrates were measured by XRD, FTIR and SEM to analiyze the structural changes. The characterization result showed that the starch crystal structure became more amorphous and molecules bonds were weaker after pretreatment. The surface morphology was rougher after being radiated by microwave. On the other hand, the fiber contents of substrate decreased after soaked on ionic liquid. When substrate were hidrolized, the sugar obtained were higher than without pretreatment.