Tapioca solid waste (onggok) from cassava contains high carbohydrate (about 76%). The carbohydrate contains amylose and amylopectin which are the raw material of glucose syrup. Fructose is isomer of glucose which has higher dextrose equivalent. It is potential to produce fructose syrup from onggok by using enzymatic hydrolysis and through isomerization process. This research aimed to produce fructose syrup from cassava solid waste in various pH of enzymatic hydrolysis (liquefaction and saccharification) and isomerizing the glucose to be fructose syrup. Onggok in particle size 63 μm was dissolved in distilled water to make substrate concentration of 25%, 30%, and 35% (w/v). Each of the substrate concentration was hydrolyzed with α-amylase as the liquefaction process and was continued with addition of glucoamylase in saccharification process. The hydrolysis process was set in various pH, 5.5, 6, and 6.5. In liquefaction, the substrate suspension was added by 0.067% α-amylase (v/v) with heating temperature 90°C for 60 min. Then, it was continued for saccharification by adding glucoamylase in the same ratio with α-amylase for 120 minutes in 55°C. During the hydrolysis process, the sample was taken from each solution in 10 minutes to analyze the reducing sugar concentration by DNS reagent. After the hydrolysis process, the suspension was filtered and evaporated to reduce the water content. Filtrate with the highest reducing sugar concentration was isomerized by adding 1% of glucose isomerase and heated in 60°C, pH 8.2 for 43 hours. The fructose syrup concentration was then analyzed by resorcinol reagent and the result was 229.3 g/l, yield 9.298%, and conversion 24.587%.

Red sorghum starch has amylose and amylopectin which the contents approach the wheat starch while the gluten is not. It cause red sorghum starch is not suitable to substitute the wheat starch in bakery business. Red sorghum contains amylose 18.57% and amylopectin 34.13%. It’s potential enough to be converted into liquid sugar. The objective of this study is to determine the optimum result which giving the highest sugar concentration by hydrolysis process. In this experiment, liquid sugar will be produced from hydrolyze red sorghum starch using α-amylase and glucoamylase. There are two important steps in enzymatic hydrolysis process i.e., liquefaction and saccharification. In liquefaction, we used α-amylase to hydrolyze starch which contains amylopectin and amylose became dextrin. Then, it was continued with saccharification by glucoamylase to convert dextrin become glucose. The ratio enzyme volume is 1:1, there are 0.3 ml, 0.4 ml, dan 0.5 ml for α-amylase and glucoamylase. While the substrate concentration was variated for 20%, 30%, and 40% for each 150 ml substrate solution. The highest product was obtained form 40% substrate concentration and 0.5 ml enzyme i.e., brix value 28.5% and 185.435 g/l reducing sugar.

Breadfruit flour is one of basic ingredient in edible films making. Poor properties of edible film produced from natural starch can be improved by adding glycerol, as plasticizer that can improve its elasticity, and chitosan as hydrophobic substance that can increase its moisture resistance. While the amount of starch raw materials can improve film’s compactness. This research is held to discover the effect of glycerol concentration and breadfruit flour mass on edible film characteristics. This research variates the amount of raw materials (6 grams; 8 grams; 10 grams; 12 grams) and glycerol concentrations (20 percent; 25 percent; 30 percent; 35 percent (w/w)). The characteristics of edible films observed in this research are tensile strength and Water Vapor Transmission Rate (WVTR). Almost all research products have tensile strength and WVTR value that meet grade 4 and grade 5 Japanese Industrial Standard (JIS) for edible film. The best tensile strength value (93.432 kgf/square cm) was obtained when the amount of breadfruit flour is 10 grams and glycerol concentration 20 percent, while the best WVTR value (3.210 gr/square m.hour) was obtained when the amount of breadfruit flour is 12 grams and glycerol concentration 20 percent.

Edible film berbahan dasar pati memiliki kelemahan pada sifat kuat tarik, elastisitas, dan kemampuan antimikroba. Sifat-sifat tersebut dapat ditingkatkan dengan menambahkan pektin, pemlastis, dan aditif. Penelitian ini dilakukan untuk mengkaji pembuatan edible film dari pektin albedo semangka dengan penambahan sorbitol dan gliserol sebagai bahan pemlastis, tepung sagu sebagai tambahan sumber pektin, dan ekstrak bawang putih sebagai aditif antimikroba. Variasi yang dilakukan adalah penambahan ekstrak bawang putih (0% ; 2,5% ; 5% ; 7,5% ; 10%) dan jenis pemlastis (gliserol dan sorbitol). Karakteristik yang diamati meliputi kuat tarik, perpanjangan, dan zona hambat bakteri. Edible film dengan karakteristik terbaik yaitu kuat tarik 366,4 kgf/cm2, perpanjangan 35,4%, dan zona hambat bakteri 16,5 mm (metode sumuran) adalah sampel dengan konsentrasi ekstrak bawang putih 10% dan pemlastis gliserol.