Improvement of microwave-assisted hydrolysis of cassava pulp and tapioca flour by addition of activated carbon

Euis Hermiati; Jun-Ichi Azuma; Shuntaro Tsubaki; Djumali Mangunwidjaja; Titi C Sunarti; Ono Suparno; Bambang Prasetya

doi:10.1016/j.carbpol.2011.08.033

Improvement of microwave-assisted hydrolysis of cassava pulp and tapioca flour by addition of activated carbon

Carbohydr Polym. 2012 Jan 4;87(1):939-942. doi: 10.1016/j.carbpol.2011.08.033. Epub 2011 Aug 19.

Authors

Euis Hermiati¹, Jun-Ichi Azuma², Shuntaro Tsubaki³, Djumali Mangunwidjaja⁴, Titi C Sunarti⁴, Ono Suparno⁴, Bambang Prasetya⁵

Affiliations

¹ R&D Unit for Biomaterials, Indonesian Institute of Sciences (LIPI), Jl. Raya Bogor Km 46, Cibinong, Bogor 16911, Indonesia; Department of Agroindustrial Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Kampus IPB Darmaga, PO Box 220, Bogor 16002, Indonesia. Electronic address: euis.hermiati@lipi.go.id.
² Division of Environmental Technology and Science, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan.
³ Division of Environmental Technology and Science, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan; Oceanography Section, Science Research Center, Kochi University, Akebono-cho 2-5-1, Kochi-shi, Kochi 780-8520, Japan.
⁴ Department of Agroindustrial Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Kampus IPB Darmaga, PO Box 220, Bogor 16002, Indonesia.
⁵ Research Center for Biotechnology, Indonesian Institute of Sciences (LIPI), Jl. Raya Bogor Km 46, Cibinong, Bogor 16911, Indonesia.

PMID: 34663059
DOI: 10.1016/j.carbpol.2011.08.033

Abstract

The superior effects of addition of activated carbon were evidenced for microwave assisted hydrolysis of starches in cassava pulp and tapioca flour under hydrothermal conditions varying irradiation temperature (160-230°C at 5min), duration of heating time (5-18min at 210°C) and amount of activated carbon at 0.5-2.0:1:20 of activated carbon:solid:liquid ratio. The presence of 1.0g/g in microwave-assisted hydrolysis gave much improved glucose yields (44.49% for cassava pulp and 71.93% for tapioca flour) at lower heating temperature (220°C and 200°C, each for 5min) with suppressed formation of secondary decomposed compounds than those without addition of activated carbon (32.41% in cassava pulp at 230°C and 55.11% in tapioca flour at 240°C, each for 5min). The highest glucose yield from cassava pulp (52.27%) was obtained after heating at 210°C for 15min.

Keywords: Activated carbon; Cassava pulp; Microwave-assisted hydrolysis; Tapioca.