| dc.description.abstract | This reseach was done to know the effect of different hydrolyzing time and acid concentrate to
the rendemen and quality of glucose syrup from kepok banana starch. This reseach used complete
randomized design model (CRD) 4 x 4 consisted of 2 factors, factor number 1: hydrolyzing time
consisted of 4 levels i.l; T1 = 2 hours, T2 = 2,5 hours, T3 = 3 hours and T4 = 3,5 hours., factor 2: acid
concentration consisted of 4 levels i.l; K1 = 0,04 N, K2 = 0,06 N, K3 = 0,08 N and K4 = 0,10 N.
Statistical analysis was done on rendemen, water content, glucose content, viscosity, TSS, sweetness
and organoleptic values of taste and colour.
The results showed that hydrolizing time gave highly significant difference effect on
rendemen, water content, glucose content, viscosity, TSS, sweetness and organoleptic value of taste
and colour. The acid concentration gave highly significant difference effect on rendemen, water
content, glucose content, viscosity, TSS, sweetness and organoleptic value of taste and colour. The
combination of hydrolyzing time and acid concentration gave highly sicnificant difference effect on
rendemen and sweetnes but no difference on water content, glucose content, viscosity, TSS and
organoleptic value of taste and colour.
The best result from this reseach used hidrolizing time 3,5 hours and acid concentration 0,1 N | en_US |
