Optimization of Glucose Syrup from Cassava Peel Waste: Determining the Optimal Composition Using the Analytical Hierarchy Process-Weighted Product Method

Cassava is one of Indonesia's largest agricultural commodities. Currently, its use is primarily confined to tubers, resulting in the production of solid cassava peel waste. Notably, cassava peel contains a high carbohydrate content, comprising up to 50% of the carbohydrates found in the tubers. Additionally, the high cost of granulated sugar and the inability of the national sugar industry to meet Indonesia's sugar demand have become significant concerns. Consequently, this study aimed to explore the use of cassava peel waste as an alternative raw material for glucose syrup, which can potentially serve as a sugar substitute. Nine experimental treatments were tested to determine the optimal glucose syrup. The best glucose syrup was identified using an integration of the analytical hierarchy process (AHP) and weighted product method (WPM). AHP was employed to establish the weighted priorities of the criteria and sub-criteria, followed by WPM to determine the alternative weights and rank the options. The third treatment emerged as the best alternative, with a weight of 0.124, comprising 60 g cassava peel starch, 0.06 mL glucoamylase, and 2 mL α-amylase. The test results for the glucose syrup from this treatment included a reducing sugar content of 33.51%, moisture content of 64.419%, ash content of 0.137%, an organoleptic colour value of 3 (slightly cloudy), a taste rating of 3.93 (sweet), and an aroma rating of 2.93 (slightly odorous). The utilization of this waste is anticipated to enhance its economic value while mitigating its environmental impact.