MODIFIKASI TEPUNG UBIKAYU SECARA BIOLOGI MENGGUNAKAN STARTER BAKTERI ASAM LAKTAT
DOI:
https://doi.org/10.30595/techno.v14i2.49Abstract
Ketersediaan bahan baku ubikayu yang sangat besar dapat dimanfaatkan sebagai bahan substitusi ataupun pengganti gandum, maka dibutuhkan teknologi terobosan untuk dapat memodifikasi ubikayu sehingga mempunyai sifat-sifat yang setara dengan gandum. Salah satu metode untuk memodifikasi tepung ubikayu yaitu dengan cara biologi melalui proses fermentasi. Penelitian ini bertujuan untuk mengkaji pengaruh starter bakteri asam laktat terhadap sifat fisikokimia dan rheologi tepung ubikayu termodifikasi yang meliputi swelling power dan kelarutan. Tepung ubikayu direndam dengan starter bakteri asam laktat direndam dengan starter bakteri asam laktat selama 36 jam (konsentrasi starter 5 % v, 10 %v, 15 %v, 20 %v dan 25 %v). Setelah tepung ubikayu termodifikasi dikeringkan kemudian dianalisa sifat fisikokimia. Hasil optimal yang diperoleh menunjukkan konsentrasi optimal sebesar 10%. Kata kunci : tepung ubikayu, starter bakteri asam laktat, swelling power, kelarutanReferences
Atichokudomchaia Napaporn, Sujin Shobsngobb, Saiyavit Varavinita., 2000, Morphological Properties of Acid-Modified Tapioca Starch. Weinheim. 283-289.
BeMiller. J. N. and West Lafayette, 1997, Starch Modification: Challenges and Prospects, USA, Review 127-131.
Buckle, K.A., R.A. Edwards, G.H. Fleet, and M. Wooton. 1987, Ilmu Pangan. Universitas Indonesia Press, Jakarta. 221-230.
Hee-Young An., 2005, Effects of Ozonation and Addition of Amino acids on Properties of Rice Starches. A Dissertation Submitted to the Graduate Faculty of the Louisiana state University and Agricultural and Mechanical College.
Megumi Miyazakia, Pham Van Hunga, Tomoko Maedad dan Naofumi Morita, 2006, Recent Advances in Application of Modified Starches for Breadmaking, Elsevier Journal.
Niba L.L., Bokanga, Jackson, Schlimme, 2002, Phycsicochemical Properties and Starch Granular Characteristics of Flour from Various Manihot Esculenta (Cassava) Genotypes. Journal of Food Science. Vol. 67, No.5.
Sangseethong, K., Lertphanich, S., and Sriroth, K., 2009, Physicochemical Properties of Oxidized Cassava Starch Prepared under Various Alkalinity Levels, Starch/Stärke Vol. 61.
Subagio A., 2007, Industrialisasi Modified Cassava Flour (MOCAF) sebagai Bahan Baku Industri Pangan untuk Menunjang Diversifikasi Pangan Pokok Nasional. Jember : Fakultas Teknologi Pertanian, Universitas Jember.
Sobowale, A. O, Olurin, T. O and Oyewole, O. B., 2007 , Effect of lactic acid bacteria starter culture fermentation of cassava on chemical and sensory characteristics of fufu flour, African Journal of Biotechnology Vol. 6 (16), pp. 1954-1958.
Vatanasuchart.N., Naivikul.O., Charoenrein.S., Sriroth.K., 2005, Molecular Properties of Cassava Starch with Different U V Irradiation to enhance Baking Expansion, Carbohydrate Polymers 61: 80-87.
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) is licensed under a Creative Commons Attribution 4.0 International License.
