TY - GEN
T1 - Effect of amplitude on ultrasound treatment for reducing sugar production from cassava starch
AU - Airlangga, Bramantyo
AU - Erlangga, Dwi
AU - Solikhah, Laila Kunni Marata
AU - Puspasari, Febriyati
AU - Gunardi, Ignatius
AU - Novarita, Prida T.
AU - Sumarno,
N1 - Publisher Copyright:
© 2019 Author(s).
PY - 2019/3/21
Y1 - 2019/3/21
N2 - Cassava starch is mainly composed of amylose and amylopectin which can be hydrolysed to glucose, fructose, maltose or others derivative valuable things. Ultrasound treatment is a non-conventional method of starch degradation. This method generates micro jet effect with high local temperature and pressure which can produce radical ion to degrade the starch. Ultrasound energy transferred to liquid is proportional with ultrasound amplitude. Therefore, this study was focused on the effects of ultrasound amplitude of cassava starch to enhance the production of reducing sugars. Concentration of (1/20 (w/v)) cassava starch suspension was prepared by adding starch in aquadest. Direct ultrasonic probe was immersed in suspension and operated at a temperature of 35°C in 10 minutes and 60 minutes for various amplitude (30% - 70%). The product was analysed by Scanning Electron Microscopy (SEM), X-ray Diffraction (XRD) and DNS method. From the experiment result, ultrasound treatment of cassava starch has a significant effect on structural disorganization in morphological characteristics and decrease the degrees of crystallinity of processed starch. The production of reducing sugar is directly proportional to the amplitude of ultrasound treatment. The highest reducing sugar concentration of 0.114mg/mL were obtained for cassava starch with ultrasound treatment at 40% of amplitude for 60 minutes.
AB - Cassava starch is mainly composed of amylose and amylopectin which can be hydrolysed to glucose, fructose, maltose or others derivative valuable things. Ultrasound treatment is a non-conventional method of starch degradation. This method generates micro jet effect with high local temperature and pressure which can produce radical ion to degrade the starch. Ultrasound energy transferred to liquid is proportional with ultrasound amplitude. Therefore, this study was focused on the effects of ultrasound amplitude of cassava starch to enhance the production of reducing sugars. Concentration of (1/20 (w/v)) cassava starch suspension was prepared by adding starch in aquadest. Direct ultrasonic probe was immersed in suspension and operated at a temperature of 35°C in 10 minutes and 60 minutes for various amplitude (30% - 70%). The product was analysed by Scanning Electron Microscopy (SEM), X-ray Diffraction (XRD) and DNS method. From the experiment result, ultrasound treatment of cassava starch has a significant effect on structural disorganization in morphological characteristics and decrease the degrees of crystallinity of processed starch. The production of reducing sugar is directly proportional to the amplitude of ultrasound treatment. The highest reducing sugar concentration of 0.114mg/mL were obtained for cassava starch with ultrasound treatment at 40% of amplitude for 60 minutes.
UR - http://www.scopus.com/inward/record.url?scp=85063541932&partnerID=8YFLogxK
U2 - 10.1063/1.5095051
DO - 10.1063/1.5095051
M3 - Conference contribution
AN - SCOPUS:85063541932
T3 - AIP Conference Proceedings
BT - 11th Regional Conference on Chemical Engineering, RCChE 2018
A2 - Ariyanto, Teguh
A2 - Prasetyo, Imam
A2 - Rochmadi, null
A2 - Putri, Nur Rofiqoh Eviana
PB - American Institute of Physics Inc.
T2 - 11th Regional Conference on Chemical Engineering, RCChE 2018
Y2 - 7 November 2018 through 8 November 2018
ER -