Open AccessAnalisis Kadar Glukomanan Dari Biji Durian (Durio zeibethinus Murr) dengan Metode Spektrofotometri pada Berbagai Waktu dan Suhu Hidrolisis
Author(s) -
Darmawati Darmawati,
Syaiful Bahri,
Husain Sosidi
Publication year - 2020
Publication title -
kovalen
Language(s) - English
Resource type - Journals
ISSN - 2477-5398
DOI - 10.22487/kovalen.2020.v6.i2.11582
Subject(s) - glucomannan , chemistry , hydrolysis , spectrophotometry , enzymatic hydrolysis , chromatography , fourier transform infrared spectroscopy , food science , biochemistry , physics , quantum mechanics
Durian seeds are one type of seed that contains glucomannan. The aim is to determine glucomannan levels in the durian seed. The study was designed using a completely randomized design (CRD). The extracted glucomannan was determined by the spectrophotometry method at various temperature and hydrolysis time. The crude extract of glucomannan was hydrolyzed using 3 M HCl for 70, 80, 90, 100, and 110 minutes at 70, 80, 90, 100, and 110°C. The highest glucomannan concentration of 39.60% was obtained at a hydrolysis temperature of 100°C for 100 minutes. The analysis of the FTIR spectrophotometer shown that the vibration of the C-O-C functional group (glycoside bond) was obtained at the wavelength number of 1020.34 cm-1 which is a characteristic of glucomannan.
Keywords: glucomannan, durian seed, hydrolysis, spectrophotometry