PENGARUH PERLAKUAN AWAL BASA DAN ASAM TERHADAP KADAR GULA REDUKSI TANDAN KOSONG KELAPA SAWIT
ABSTRACT: The objective of
this research was to obtain the best treatment on empty palm fruit bunch (EPFB)
to produce reduced sugar. Two treatments
were applied on the EPFB. The first treatment
was EPFB submersion into 0 M and 0.50 M NaOH solution at a temperature of121oC
for 15minutes and the second treatment was sulfuricacid concentration. After drying and grinding, 1.5 g EPFB was
put into 100 mL Erlemeyer flash, added with 30 mL 1.0 M NaOH solution, and then
heated at a temperature of 121oC for 15 minutes. The solution was filtered and the residue was
hydrolyzed with H2SO4 solution. The
residue as well as 1.5 g EPFB without treating with NaOH was hydrolyzed with 15
mL H2SO4 at concentrations of 0, 0.05, 0.10, 0.20, and 0.30 M at a temperature
of 121oC for 15 minutes. After filtering the solution, the EPFB were analyzed
to determine their reduced sugar contents.
Reduced sugar contents of the EPFB ranged from 0.07 to 8.36 mg/100
mL. The best treatment in this research
was submersion EPFB samples in 1.0 M NaOH solution and then hydrolysis with
0.05 M H2SO4 at a temperature of 121oC for 15 minutes. The treatment resulted in 8.36 mg reduced
sugar /100mL.
Penulis: Sutikno Marniza, Meri
Fitri Yanti
Kode Jurnal: jppertaniandd151004
