relation: https://eprints.untirta.ac.id/49186/
title: KARAKTERISTIK FISIK DAN KIMIA TEPUNG TALAS  BENENG (Xanthosoma undipes K. Koch) TERFERMENTASI DENGAN JENIS STARTER DAN WAKTU FERMENTASI
creator: Fahrani, Findriana Ade
subject: Q Science (General)
subject: QD Chemistry
subject: S Agriculture (General)
description: Taro beneng is a local food as source of carbohydrates that has potential in flour processing, but efforts are needed to improve the quality of taro beneng flour produced. The purpose of this study was to determine the physical and chemical characteristics of taro beneng flour modified by fermentation with different type of starters and fermentation times. This study used a Randomized Group Factorial Design with two factors, namely types of starter (baker's yeast, tempe yeast, and Bimo CF) and fermentation time (24, 48, and 72 hours) with three repetitions. The results showed that starch content parameters increased during fermentation. Oxalic acid content decreased during fermentation. amylose content increased during fermentation. Amylopectin levels decreased during fermentation. Total carotenoid content decreased during fermentation. Water content decreased during fermentation. Yield increased during fermentation. Degree of whiteness increased during fermentation. The L* value increased during fermentation. The a* value decreased during fermentation. The b* value decreased during fermentation. The ºhue value decreased during fermentation. Swelling power increased during fermentation. Water binding power increased during fermentation. Oil binding power increased during fermentation. The Bayes method evaluated the quality based on the highest results for degree of whiteness, L* value, starch content, and swelling power, and the lowest results for oxalic acid parameters. The selected sample was beneng taro flour with Bimo CF starter and 72 hours fermentation time which was then analyzed for ash content, fat content, protein content, carbohydrate content, and SEM. The selected sample produced 0,48% ash content, 0,25% fat content, 7,00% total protein content, 4,25% soluble protein content, and 81,88% carbohydrate content. The morphology of the  granules is polygonal and small in size ranging from 0,89-5,28 μm which is visualized through SEM analysis.
date: 2025
type: Thesis
type: NonPeerReviewed
format: text
language: id
identifier: https://eprints.untirta.ac.id/49186/1/Findriana%20Ade%20Fahrani_4444190098_Fulltext.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/49186/2/Findriana%20Ade%20Fahrani_4444190098_01.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/49186/3/Findriana%20Ade%20Fahrani_4444190098_02.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/49186/4/Findriana%20Ade%20Fahrani_4444190098_03.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/49186/5/Findriana%20Ade%20Fahrani_4444190098_04.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/49186/6/Findriana%20Ade%20Fahrani_4444190098_05.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/49186/7/Findriana%20Ade%20Fahrani_4444190098_Ref.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/49186/8/Findriana%20Ade%20Fahrani_4444190098_Lamp.pdf
identifier:   Fahrani, Findriana Ade  (2025) KARAKTERISTIK FISIK DAN KIMIA TEPUNG TALAS BENENG (Xanthosoma undipes K. Koch) TERFERMENTASI DENGAN JENIS STARTER DAN WAKTU FERMENTASI.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.