STUDI HIDROLISIS ENZIMATIS DARI PATI KULIT SUKUN (Artocarpus altilis) MENJADI SIRUP GLUKOSA ENZIMATIS UNTUK PEMBUATAN HARD CANDY

The peel’s of breadfruit contains 39.56% of starch. Breadfruit’s starch is potentially to be developed into glucose syrup. Glucose syrups can be applied to hardcandy that is capable of preventing cristalization. The using of glucose syrup by enzymatic hydroliysis of breadfruit peel’s starch is expected to improve the physical and chemical characteristics of candy. This research aimed to knowthe interaction in the comparison of water and starch as substrate with concentration of the enzyme alpha-amylase on physical and chemical characteristics of glucose syrup and know how the proportion of syrup glucose and glucose effected physical and chemical characteristics of hard candy. This research done by two stages. Implementation of the research done by two stages. First stage of the research using Random Design Group Factorial consist of two factors, the first factor was the ratio of starch and water, the second factor was the concentration of the enzyme alpha-amylase with 9 combination treatment and repeated 3 times. The observed parameters were moisture content, ash levels, reducing sugar which calculated as D-glucose, yield, total dissolved solids, and the color intensity. The second stage of this research was the implementation of glucose syrup to hard candy. The result of the experiment showed that ratio of starch and water with the concentration of the enzyme alpha-amylase effect yield, glucose, and total dissolved solids that generated. The best treatment at the first stage was P2A1, the comparative treatment of the starch and water 1:4 with a concentration of the enzyme alpha-amylase 0,2% with a value of yield 45,91%, 19,87% water content, 0,93% of ash content, glucose 10,25%, total dissolved solids 29,33 °Brix. Best result of hard candy based on standard was the treatment with proportion of sucrose and glucose syrup 1:1 with the water content 2,73%, ash content 1,38%, brightness 30,38, reducing sugar 12,53%, hardness 404,01 N and organoleptic for appereance, aroma and taste was quite good