Sugar recovery from bakery waste by enzymatic hydrolysis.

Saw, Jia Jia (2018) Sugar recovery from bakery waste by enzymatic hydrolysis. [Project Paper] (Submitted)

Text FK 2018 22.pdf Download (52MB)

Abstract

Bakery industry is one of the largest industry in food production that known as global daily need. However, there is an environmental issue regarding bakery waste. Bakery waste can be hydrolyzed to obtain its sugar to alleviate environmental issue. In this study, enzymatic hydrolysis is used to recover sugar from bakery waste. The raw material used were croissant and doughnut and and amyloglucosidase was the enzyme used for enzymatic hydrolysis treatment. The objectives were to analyze the effects of enzyme concentration (60U/L to 600U/L) and process temperature (45 to 65°C} on sugar yield. Then, optimization was done on the process parameters in order to achieve higher yield of sugar. The optimal conditions for enzymatic hydrolysis was obtained at 578U/L concentration of amyloglucosidase and temperature of 53°C for croissant, which yield of 29865mg/L of total sugar. For doughnut, optimal conditions was at 375 U/L concentration of amyloglucosidase and temperature of 50°C that yield 15105mg/L. In general, process temperature and concentration of enzyme bring significant effect to sugar yield for the treatment using enzymatic hydrolysis.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	13 Nov 2024 08:11
Last Modified:	13 Nov 2024 08:11
URI:	http://psaspb.upm.edu.my/id/eprint/2230

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