Optimization of Sorghum Starch (Sorghum bicolor L.) Partial Hydrolysis using Microwave-Assisted Acetic Acid Catalyst

https://doi.org/10.22146/agritech.83457

Septi Enjelina Sitio(1), Fitri Dwi Nurlaili(2), Muhammad Zaki Riadhus Shalihin(3), Rizka Amalia(4), Vita Paramita(5*)

(1) Departement of Industrial Chemichal Engineering Program Studies, Vocational School Program Diponegoro University, Tembalang, Semarang 50275
(2) Departement of Industrial Chemichal Engineering Program Studies, Vocational School Program Diponegoro University, Tembalang, Semarang 50275
(3) Departement of Industrial Chemichal Engineering Program Studies, Vocational School Program Diponegoro University, Tembalang, Semarang 50275
(4) Departement of Industrial Chemichal Engineering Program Studies, Vocational School Program Diponegoro University, Tembalang, Semarang 50275
(5) Departement of Industrial Chemichal Engineering Program Studies, Vocational School Program Diponegoro University, Tembalang, Semarang 50275
(*) Corresponding Author

Abstract


Hydrolysis process is relatively slow, requiring the use of catalyst and microwave assistance to accelerate the reaction. There fore, this study aimed to determine the optimum conditions for partial hydrolysis of sorghum starch (Sorghum bicolor L.) using acetic acid as a microwave-assisted catalyst to produce maltodextrin. The experiment was carried out in several stages, namely gelatinization, liquefaction, and drying, while Response Surface Method (RSM) was used for variable design and data analysis. Hydrolysis process was carried out with three independent variables, including acetic acid concentration (9%, 12%, and 15%), microwave power (300 watts, 400 watts, and 500 watts), and liquefaction time (35 minutes, 45 minutes, and 55 minutes). The results showed that the highest DE (Dextrose Equivalent) value of maltodextrin was found at 17.04% acid concentration, 400 watts microwave power, and 45 minutes liquefaction time, valued at 18.921 ± 0.099. The optimum dextrose equivalent of 17.763 would be achieved at 16.879% acetic acid concentration, 390.233 watts of microwave power, and 47.055 minutes of liquefaction time. This study introduces the innovation of using acetic acid as a catalyst and microwave assistance during the gelatinization stage.

Keywords


Acetic acid; dextrose equivalent; microwaves; partial hydrolysis; sorghum starch

Full Text:

PDF


References

Aniriani, G. W., Apriliani, N. F., & Sulistiono, E. (2018). Hydrolysis of Polycoxarida Xylane Straw Using Strong Acid Acid Solution for Basic Materials of Bioetanol Production. Jurnal Ilmiah Sains, 18(2), 113–117.

Herlina, M., Tensiska, & Riyanti, L. (2017). Production and Characterisation of Maltodextrin from Corn Starch by Enzymatic Hydrolysis Method. Chimica et Natura Acta, 5(1), 13–20.

Kolo, S. M. D., & Sine, Y. (2019). Produksi Bioetanol dari Ampas Sorgum Lahan Kering dengan Perlakuan Awal Microwave Irradiasi. Jurnal Saintek Lahan Kering, 2(2), 39–40.

Listiani, N., Iryani, D. A., & Rustamaji, H. (2016). Hidrolisis Ampas Tebu dengan Katalisator Asam Asetat untuk Memproduksi Furfural menggunakan Metode Steam Stripping. Jurnal Rekayasa Kimia & Lingkungan, 11(2), 53. https://doi.org/10.23955/rkl.v11i2.4983

Lumbantoruan, P., & Yulianti, E. (2016). Pengaruh Suhu terhadap Viskositas Minyak Pelumas (Oli). Jurnal Sainmatika, 13(2), 26–34.

Marta, H., Tensiska, T., & Riyanti, L. (2017). Karakterisasi Maltodekstrin dari Pati Jagung (Zea mays) Menggunakan Metode Hidrolisis Asam pada Berbagai Konsentrasi. Chimica et Natura Acta, 5(1), 13. https://doi.org/10.24198/cna.v5.n1.12816

Meriatna. (2013). HIDROLISA TEPUNG SAGU MENJADI MALTODEKTRIN MENGGUNAKAN ASAM KLORIDA. Jurnal Teknologi Kimia Unimal, 1(2). www.ft.unimal.ac.id/jurnal_teknik_kimia

Nawangsasi, I. R., Pramono, Y. B., Hintono, A., & Paramita, V. (2018). Water-in-Oil-in-Water ( W / O / W ) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning. 38(2), 151–159.

Paramita, V., Endy Yulianto, M., Dita Ratnasari, O., & Sudarto, J. (2016). PENGARUH PEMANASAN BERBASIS GELOMBANG MIKRO DALAM PROSES EKSTRAKSI ENZIMATIS VANILIN PADA POLONG VANILA. 1(1). https://doi.org/http://dx.doi.org/10.36499/psnst.v1i1.1465

Priatna, M. R., Palit, W. H., & Kurniawan, R. (2021). Pengaruh Temperatur Hidrolisis dan Konsentrasi Larutan Asam pada Hidrolisis Eceng Gondok. Institut Teknologi Nasional, 1(1), 1–10.

Safitri, R., Anggita, I. D., Safitri, F. M., & Ratnadewi, A. A. I. (2018). Pengaruh konsentrasi asam sulfat dalam proses hidrolisis selulosa dari kulit buah naga merah (Hylocereus costaricensis) untuk produksi bioetanol. 9th Industial Research Workshop and National Seminar, 1–5.

Santosa, H., & Handayani, N. (2012). Hidrolisa Enzimatik Pati Tapioka Dengan Kombinasi Pemanas Microwave-Water Bath Pada Pembuatan Dekstrin. Jurnal Momentum UNWAHAS, 10(2), 115240.

Sukarminah dkk., 2017. (2017). Tepung Sorgum Sebagai Pangan Fungsional Produk Sinbiotik. Jurnal Pengabdian Kepada Masyarakat, 1(5), 329–331.

Syamani, F. A., Ramatia, D., Sudarmanto, Akbar, F., Kusumah, S. S., & Hermawan, D. (2020). Combination of citric acid and maltodextrin as bonding agent in sorghum bagasse particleboard. IOP Conference Series: Materials Science and Engineering, 935(1). https://doi.org/10.1088/1757-899X/935/1/012058

Yohana, E., Tauviqirrahman, M., Laksono, D. A., Charles, H., Choi, K.-H., & Yulianto, M. E. (2022). Innovation of vortex finder geometry (tapered in-cylinder out) and additional cooling of body cyclone on velocity flow field, performance, and heat transfer of cyclone separator. Powder Technology, 399, 117235. https://doi.org/10.1016/j.powtec.2022.117235

Yuliawaty, S. T., & Susanto, W. H. (2015). Effect of Drying Time and Concentration of Maltodextrin on The Physical Chemical and Organoleptic Characteristic of Instant Drink Noni Leaf (Morinda citrifolia. Jurnal Pangan Dan Agroindustri, 3(1), 41–51.



DOI: https://doi.org/10.22146/agritech.83457

Article Metrics

Abstract views : 711 | views : 425

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2024 Septi Enjelina Sitio, Vita Paramita, Fitri Dwi Nurlaili, Muhammad Zaki Riadhus Shalihin

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats