How to make sugar from cassava as an alternative to sugarcane

Every region in the world has various natural and human potentials. One of them is the potential of cassava plants. Cassava/(manihot utilissima) is known by various names in several regions of the world. For example, in Indonesia, cassava has various names. Such as yam-kayee in Aceh, cassava in Sunda, tela tree in Java, tela belada in Madura, lame wood in Makassar, pangala in Papua, and others. However, until now there are only a few natural potentials that are utilized for development. In fact, in developing countries there are many natural potentials that have not been optimized. The diversity of the existing potential needs to be optimized for the welfare of the community. One example is in border areas where development is not evenly distributed. Most of the border areas in developing countries have main commodities in agriculture, fisheries, plantations, and forestry. Examples of natural potential that can be processed into quality products are cassava or cassava sugar.

So far, we only know that sugar only comes from sugar cane. Though there are many other sources of ingredients to make sugar. Research bodies in Indonesia have developed the technology. This technology can process cassava into liquid sugar. This can change the world's perspective on the raw material for making sugar. It can also be a solution for the world in the sugar manufacturing industry. One alternative to overcome this problem is to maximize the use of sugar sources other than sugar cane. Cassava from tropical America is widely grown in yards, embankments, to rice fields. Moreover, cassava can live in areas that have few nutrients. In addition, cassava plants are very easy to grow. This cassava/cassava plant can grow anywhere, both in areas with highlands or lowlands and during the dry season or rainy season. How to grow this plant is also very easy, only done with old cassava stem cuttings. This can overcome the increasing demand for sugar in the world.

Following are the steps to make gulatela (sugar from cassava).

Tools and materials

1. Amyloglucosidase enzyme
2. Alpha amylase enzyme
3. Cassava starch
4. Activated charcoal
5. Cooking ware.
   

Work steps

1. Prepare tools and materials to make gutela.
2. Peel and wash the cassava until clean.
3. Mix cassava starch and water. Mix in a ratio of 1:3 or in other words 1 kg of cassava starch mixed with 3 liters of water.
4. Then stir the mixture until there are no lumps or for 5-8 hours.
5. Heat the stirred liquid while adding the alpha amylase enzyme. The ratio for this mixture is 1 ml of alpha amylase enzyme for 1 kg of cassava starch
6. When heated, the gutella liquid changes color gradually from white to brown in color. Stop heating when it is a clear brown.
7. Cool the gutella liquid, then add amyloglucosidase enzyme with a ratio of 1 ml amyloglucosidase enzyme for 1 kg of cassava starch and stir for 5-15 minutes.
8. Let the gutella liquid stand for 24 hours.
9. Add activated charcoal with a ratio of 1:20 or 5% of the total gutella liquid.
10. Heat the gutella liquid at 100 degrees Celsius for five minutes
11. Strain the gutella liquid with a tight and thick cloth. For example, fabric made from jeans. This filtering will produce liquid sugar.
12. Pack gutella liquid in bottles or containers that are protected from air.
    
    Here is a video for making sugar made from cassava