The effect of heating on the effectiveness of coal activated charcoal on glucose syrup purification

Abstract

Abstract Glucose syrup is a sweetener that is widely used in the candy, confectionery, biscuit, ice cream and etc. The glucose syrup can be produced from tapioca with hydrolysis resulting in crude syrup that needs further purification. The purpose of this study was to understand the effect of heating on the effectiveness of coal activated charcoal in the process of purifying of glucose syrup. This research compared the heating and non-heating process in the activation of the charcoal to refine the glucose syrup. The parameters observed were reducing sugar, dextrose equivalent, sweetness level, total solids, clarity, and ash content. The results of this study showed that heating coal activated charcoal resulted in better quality syrup with reducing sugar value of 147.28 g/L, DE value of 43.81%, total solids content of 33.82%, sweetness level of 30°Brix, clarity level of 69.856T, and ash content of 0.18%.

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