pH Optimization in Pretreatment Process from Liquid Waste of Tapioca Flour with Response Surface Method

The starch content material contained in Liquid Waste of Tapioca Flour (LW-TF) may be processed into glucose via way of means of a hydrolysis process, which was previously carried out by a chemical pretreatment process. The purpose of this research is to find the optimization of pH in the pretreatment process with LW-TF and Hydrochloric acid (H-Cl) volume, the usage of software program with regression equation. The filtration process was carried out to remove impurities, the chemical pretreatment process used LW-TF with a variation of 200 to 1000 ml and a hydrolysis temperature of ± 40 OC, H-Cl variable 5 to 25 ml, and a stirring time of 30 minutes using MS-20D type digital magnetic stirrer. In the fermentation process the addition of Amylase enzyme as much as 11 %w/v and Maltose enzyme as much as 9%w/v to glucose contains 24.9 %v/v. Optimization of pH using Response Method Surface showing similarities to Regression Equation, obtained optimum pH of 8.85, Liquid Waste of Tapioca Flour volume of 1165.69 ml, and volume of H-Cl 0.859 ml, used as a reference for the next fermentation process to obtain optimum glucose levels.