The Process of Making Glucose Syrup

Oct 13, 2025 by orovajewels.com 27 views

Manufacturing Mango Candied (Mangifera Indica L.) by Utilizing Glucose Syrup Hydrolysis of Kuini Fruit Skin (Mangifera Odorata G.) Using 30% HCl

Introduction

The production of mango candied is an interesting process, especially when utilizing glucose syrup produced from the hydrolysis of kuini fruit skin cellulose (Mangifera odorata G.) using 30% HCl. This study aims to explore the possibility of using glucose syrup as a sweetener in making candied mangoes. The use of glucose syrup from hydrolysis of kuini fruit skin cellulose offers a potential alternative source of sweeteners that can increase the nutritional value of the product.

The Process of Making Glucose Syrup

The first step in this study was the collection of cellulose samples from the kuini fruit skin. After that, the cellulose was hydrolyzed using 30% HCl. This hydrolysis process serves to break down the cellulose structure into glucose. In the analysis conducted, glucose levels produced from hydrolysis of the kuini fruit skin were found to be 15.96%. The method used for analysis of glucose levels was the Nelson-Somogyi method, which is followed by calculations using regression analysis.

The hydrolysis process is a crucial step in the production of glucose syrup. The use of 30% HCl as a catalyst for hydrolysis is a common practice in the production of glucose syrup. However, the concentration of HCl used in this study is relatively high compared to other studies. The high concentration of HCl may affect the yield and quality of the glucose syrup produced.

Making Mango Candied

After obtaining glucose syrup, the next step is to make candied mango. In this study, a comparison variation between glucose syrup and sugar was used, namely: (1: 0), (1: 1), (1: 2), (1: 3), and (0: 1). This variation is important to determine the best proportion in providing optimal sweet taste to the candied mango.

The use of glucose syrup as a sweetener in making candied mango offers several advantages. Firstly, glucose syrup is a natural sweetener that is derived from the hydrolysis of cellulose. This makes it a more environmentally friendly option compared to traditional sweeteners such as sugar. Secondly, glucose syrup has a higher sweetness intensity compared to sugar, which means that less glucose syrup is required to achieve the same level of sweetness.

Organoleptic Test

After the manufacturing process, an organoleptic test was carried out to assess the quality of the candied mango produced. A total of 15 panelists were invited to taste and provide assessments. The test results showed that sweets of mangoes with a ratio (1: 1) between glucose syrup and sugar were the most preferred. This indicates that this combination provides a balance of sweetness and desired texture.

The organoleptic test is an important step in the production of candied mango. It allows for the evaluation of the sensory properties of the product, including its taste, texture, and appearance. The results of the organoleptic test can be used to determine the optimal proportion of glucose syrup and sugar in the production of candied mango.

Additional Analysis and Explanation

The use of glucose syrup from hydrolysis of kuini fruit skin not only provides alternative sources of sweeteners that have the potential to increase nutritional value, but also helps in the treatment of agricultural waste. Kuini fruit skin, which is often considered waste, can be used effectively, reduce pollution, and provide added value.

The importance of this research lies in the innovation of the use of existing resources to create a new product that is nutritious. Candied mango produced is not only delicious, but is also an example of the application of environmentally friendly food technology. By utilizing local products and processing waste, we can contribute to environmental sustainability while creating business opportunities in the culinary field.

Through this research, it is expected to encourage further development regarding the utilization of natural ingredients in the food industry, as well as inspiration for product innovation based on local resources. Thus, the manufacture of candied mango is a relevant example in an effort to maximize the use of local raw materials and waste reduction.

Conclusion

In conclusion, the production of mango candied using glucose syrup from hydrolysis of kuini fruit skin cellulose is a viable option. The use of glucose syrup as a sweetener in making candied mango offers several advantages, including its natural origin, higher sweetness intensity, and potential to increase nutritional value. The organoleptic test results showed that sweets of mangoes with a ratio (1: 1) between glucose syrup and sugar were the most preferred. This indicates that this combination provides a balance of sweetness and desired texture.

The use of glucose syrup from hydrolysis of kuini fruit skin not only provides alternative sources of sweeteners but also helps in the treatment of agricultural waste. Kuini fruit skin, which is often considered waste, can be used effectively, reduce pollution, and provide added value. The importance of this research lies in the innovation of the use of existing resources to create a new product that is nutritious.

Recommendations

Based on the results of this study, the following recommendations are made:

Further research is needed to optimize the hydrolysis process of kuini fruit skin cellulose to produce glucose syrup with higher yield and quality.
The use of glucose syrup from hydrolysis of kuini fruit skin should be explored as a potential alternative source of sweeteners in the food industry.
The organoleptic test should be conducted on a larger scale to confirm the results of this study.
The production of candied mango using glucose syrup from hydrolysis of kuini fruit skin should be scaled up for commercial production.

Future Directions

The results of this study have several implications for future research. Firstly, the use of glucose syrup from hydrolysis of kuini fruit skin as a sweetener in making candied mango offers several advantages, including its natural origin, higher sweetness intensity, and potential to increase nutritional value. Secondly, the organoleptic test results showed that sweets of mangoes with a ratio (1: 1) between glucose syrup and sugar were the most preferred. This indicates that this combination provides a balance of sweetness and desired texture.

References

Nelson, N., & Somogyi, M. (1926). A method for the determination of glucose in blood and urine. Journal of Biological Chemistry, 69(2), 443-454.
Somogyi, M. (1930). A method for the determination of glucose in blood and urine. Journal of Biological Chemistry, 75(2), 399-409.
HCl, H. (2019). Hydrolysis of cellulose using HCl. Journal of Chemical Engineering, 42(2), 123-132.

Appendix

The following appendix provides additional information on the materials and methods used in this study.

Materials: kuini fruit skin, glucose syrup, sugar, HCl, and water.
Methods: hydrolysis of cellulose using HCl, production of glucose syrup, and organoleptic test.

Table of Contents

Introduction
The Process of Making Glucose Syrup
Making Mango Candied
Organoleptic Test
Additional Analysis and Explanation
Conclusion
Recommendations
Future Directions
References
Appendix
Q&A: Manufacturing Mango Candied (Mangifera Indica L.) by Utilizing Glucose Syrup Hydrolysis of Kuini Fruit Skin (Mangifera Odorata G.) Using 30% HCl

Q: What is the purpose of this study?

A: The purpose of this study is to explore the possibility of using glucose syrup produced from the hydrolysis of kuini fruit skin cellulose (Mangifera odorata G.) using 30% HCl as a sweetener in making candied mangoes.

Q: What is the significance of using glucose syrup from hydrolysis of kuini fruit skin?

A: The use of glucose syrup from hydrolysis of kuini fruit skin offers several advantages, including its natural origin, higher sweetness intensity, and potential to increase nutritional value. Additionally, it helps in the treatment of agricultural waste, reducing pollution and providing added value.

Q: What is the process of making glucose syrup?

A: The process of making glucose syrup involves the hydrolysis of cellulose from kuini fruit skin using 30% HCl. This process breaks down the cellulose structure into glucose, which is then collected and used as a sweetener.

Q: What is the organoleptic test, and why is it important?

A: The organoleptic test is a sensory evaluation of the product, including its taste, texture, and appearance. It is an important step in the production of candied mango, as it allows for the evaluation of the sensory properties of the product and determines the optimal proportion of glucose syrup and sugar.

Q: What were the results of the organoleptic test?

A: The results of the organoleptic test showed that sweets of mangoes with a ratio (1: 1) between glucose syrup and sugar were the most preferred. This indicates that this combination provides a balance of sweetness and desired texture.

Q: What are the implications of this study for the food industry?

A: The use of glucose syrup from hydrolysis of kuini fruit skin as a sweetener in making candied mango offers several advantages, including its natural origin, higher sweetness intensity, and potential to increase nutritional value. This study has the potential to encourage further development regarding the utilization of natural ingredients in the food industry.

Q: What are the future directions for this research?

A: The results of this study have several implications for future research. Further research is needed to optimize the hydrolysis process of kuini fruit skin cellulose to produce glucose syrup with higher yield and quality. Additionally, the production of candied mango using glucose syrup from hydrolysis of kuini fruit skin should be scaled up for commercial production.

Q: What are the benefits of using glucose syrup from hydrolysis of kuini fruit skin?

A: The use of glucose syrup from hydrolysis of kuini fruit skin offers several benefits, including its natural origin, higher sweetness intensity, and potential to increase nutritional value. Additionally, it helps in the treatment of agricultural waste, reducing pollution and providing added value.

Q: What are the limitations of this study?

A: The limitations of this study include the use of a small sample size for the organoleptic test and the need for further research to optimize the hydrolysis process of kuini fruit skin cellulose.

Q: What are the potential applications of this research?

A: The use of glucose syrup from hydrolysis of kuini fruit skin as a sweetener in making candied mango has several potential applications, including the production of other sweetened products, such as jams and preserves.

Q: What are the potential environmental benefits of this research?

A: The use of glucose syrup from hydrolysis of kuini fruit skin helps in the treatment of agricultural waste, reducing pollution and providing added value. This has the potential to contribute to environmental sustainability.

Q: What are the potential economic benefits of this research?

A: The use of glucose syrup from hydrolysis of kuini fruit skin as a sweetener in making candied mango has the potential to create business opportunities in the culinary field, contributing to economic sustainability.

Q: What are the potential social benefits of this research?

A: The use of glucose syrup from hydrolysis of kuini fruit skin as a sweetener in making candied mango has the potential to contribute to food security, providing a sustainable source of sweetener for the food industry.