Hanifah, Dhia (2024) PENGARUH KONSENTRASI Lactobacillus plantarum DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SIFAT FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undispes K. Koch) MODIFIKASI. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Beneng taro (Xanthosoma undipes K. Koch) is a local food in Banten and has a high carbohydrate content (84.88%), making it suitable for flour production. The utilization of processed foods using beneng taro flour is currently restricted due to the inferior qualities of the produced flour. Various flour modification methods can be applied to improve the quality of beneng taro flour, such as fermentation method in the production of modified cassava flour (mocaf). One of the bacteria commonly used in the fermentation is Lactobacillus plantarum because it can degrade cellulose components, thus improving the characteristics of the resulting modified taro flour. The fermentation duration plays a crucial role in determining the quality of the modified beneng taro flour. This study aimed to determine the effect of Lactobacillus plantarum concentration and fermentation duration on the physicochemical characteristics and functional properties of modified beneng taro flour. This research used Randomized Block Design Factorial with 2 factors: Lactobacillus plantarum concentration 10%, 20%, 30% called P1, P2, P3 respectively and fermentation duration 24, 48, 72 hours called X1, X2, X3 respectively. The research results indicate that the addition of Lactobacillus plantarum concentration and fermentation duration can lead to improvements in yield (13.60-14.75%), whiteness degree (84.71-85.98%), total titratable acidity (0.5-1.3%), swelling power (6.37-8.41 g/g), solubility (2.12-2.56%), water absorption capacity (1.67-1.94 g/g), and oil absorption capacity (1.73-1.92 g/g); but decrease in moisture content (5.69-7.33%), ash content (1.77-1.95%), oxalate content (0.31-0.35%), pH content (4.95-5.33), starch content (84.32-93.66%), amylose content (20.03-28.83%), and amylopectin content (55.15-76.84%).

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor Wulandari, Puji 198703092019032010 Thesis advisor Kusumasari, Septariawulan 199009272020122017
Additional Information:	Talas beneng (Xanthosoma undipes K. Koch) merupakan pangan lokal Banten yang berpotensi dalam diversifikasi pangan dan cocok dijadikan sebagai tepung. Pemanfaatan pangan olahan pangan berbasis tepung talas beneng masih terbatas dikarenakan karakteristik tepung yang masih kurang baik. Upaya perbaikan mutu tepung talas beneng dapat dikembangkan seperti tepung mocaf (Modified Cassava Fluor) yaitu tepung yang dihasilkan dengan cara proses fermentasi. Salah satu bakteri yang sering digunakan dalam proses fermentasi tepung yaitu Lactobacillus plantarum, karena dapat mendegradasi komponen selulosa yang merupakan penyusun dinding sel talas sehingga akan memperbaiki sifat tepung talas termodifikasi yang dihasilkan. Lama fermentasi berpengaruh untuk menentukan kualitas tepung talas beneng yang dihasilkan. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh konsentrasi L. plantarum dan lama fermentasi terhadap karakteristik fisikokimia dan sifat fungsional tepung talas beneng modifikasi. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial. Faktor pertama adalah konsentrasi Lactobacillus plantarum yang terdiri 3 taraf, yaitu P1 (10%), P2 (20%), dan P3 (30%). Faktor kedua adalah lama fermentasi yang teridiri dari 3 taraf, yaitu X1 (24 jam), X2 (48 jam), dan X3 (72 jam). Hasil penelitian menunjukkan bahwa faktor konsentrasi Lactobacillus plantarum dan lama fermentasi dapat meningkatkan nilai rendemen (13,60-14,75%), derajat putih (84,71-85,98%), total asam tertitrasi (0,5-1,3%), kadar amilosa (20,03-28.83%), swelling power (6,37-8,41 g/g), kelarutan (2,12-2,56%), water absorption capacity (1,67-1,94 g/g), dan oil absorption capacity (1,73-1,92 g/g); tetapi dapat menurunkan nilai kadar air (5,69-7,33%), kadar abu (1,77-1,95%), kadar asam oksalat (0,31-0,35%), nilai pH (4,95-5,33%), kadar pati (1,77-1,95%), kadar amilopektin (55,15-76,84%).
Uncontrolled Keywords:	fermentation duration, concentration, Lactobacillus plantarum, modified beneng taro flour
Subjects:	Q Science > QD Chemistry Q Science > QR Microbiology S Agriculture > S Agriculture (General)
Divisions:	04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan
Depositing User:	Dhia Hanifa -
Date Deposited:	05 Sep 2024 15:51
Last Modified:	05 Sep 2024 15:51
URI:	http://eprints.untirta.ac.id/id/eprint/41490

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