Effect of liquefaction time and enzyme addition on liquid sugar production from sweet sorghum starch by enzymatic hydrolysis

Abstract

The development of liquid sugar production is being widely discussed both in the aspects of materials and methods. Sweet sorghum is one of the potential raw material for liquid sugar production. In this study, liquid sugar from sorghum was produced by enzymatic hydrolysis of two stages, namely liquefaction process using α-amylase and saccharification process using amyl-glucosidase. The purpose of this study is to determine the effect of liquefaction time and enzyme addition (α-amylase and amyl-glucosidase) to produce liquid sugar from sorghum by enzymatic hydrolysis. Raw material used in this study was sorghum starch. The experiment was arranged in complete randomized design with liquefaction time (10, 20, and 30 minutes), enzyme addition consist of α-amylase addition (5 and 3 mL/Kg) and amyl glucosidase-addition (5 and 3 mL/Kg), repeated two times. Results showed that ANOVA between liquefaction time and enzyme addition have significantly different of their characteristics (p<0.05). The optimum condition of liquid sugar production was 5 mL/Kg for α-amylase addition, 3 mL/Kg for amyl-glucosidase addition, and 10 minutes for liquefaction time. Characteristics of liquid sugar from this condition are yellow colour, total soluble sugar of 22° Brix, total sugar of 32.96%, pH of 4.98, and yield of 82.99%.