%L eprintuntirta49186
%D 2025
%X 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.
%I UNIVERSITAS SULTAN AGENG TIRTAYASA
%K fermentation, starter, taro beneng flour
%T KARAKTERISTIK FISIK DAN KIMIA TEPUNG TALAS
BENENG (Xanthosoma undipes K. Koch) TERFERMENTASI DENGAN JENIS STARTER DAN WAKTU FERMENTASI
%O Taro beneng adalah makanan lokal sebagai sumber karbohidrat yang memiliki potensi dalam pengolahan tepung, namun diperlukan upaya untuk meningkatkan kualitas tepung taro beneng yang dihasilkan. Tujuan penelitian ini adalah untuk menentukan karakteristik fisik dan kimia tepung taro beneng yang dimodifikasi melalui fermentasi dengan berbagai jenis starter dan waktu fermentasi. Penelitian ini menggunakan Desain Faktor Grup Acak dengan dua faktor, yaitu jenis starter (ragi roti, ragi tempe, dan Bimo CF) dan waktu fermentasi (24, 48, dan 72 jam) dengan tiga ulangan. Hasil menunjukkan bahwa parameter kandungan pati meningkat selama fermentasi. Kandungan asam oksalat menurun selama fermentasi. Kandungan amilosa meningkat selama fermentasi. Kandungan amilopektin menurun selama fermentasi. Kandungan karotenoid total menurun selama fermentasi. Kandungan air menurun selama fermentasi. Rendemen meningkat selama fermentasi. Derajat putih meningkat selama fermentasi. Nilai L* meningkat selama fermentasi. Nilai a* menurun selama fermentasi. Nilai b* menurun selama fermentasi. Nilai ºhue menurun selama fermentasi. Daya kembang meningkat selama fermentasi. Kemampuan mengikat air meningkat selama fermentasi. Kemampuan mengikat minyak meningkat selama fermentasi. Metode Bayes mengevaluasi kualitas berdasarkan hasil tertinggi untuk derajat keputihan, nilai L*, kandungan pati, dan daya pembengkakan, serta hasil terendah untuk parameter asam oksalat. Sampel yang dipilih adalah tepung talas beneng dengan starter Bimo CF dan waktu fermentasi 72 jam, yang kemudian dianalisis untuk kandungan abu, kandungan lemak, kandungan protein, kandungan karbohidrat, dan SEM. Sampel yang dipilih menghasilkan kadar abu 0,48%, kadar lemak 0,24%, kadar protein total 7,00%, kandungan protein terlarut 4,25%, dan kandungan karbohidrat 81,88%. Morfologi butiran pati berbentuk poligonal dan berukuran kecil, berkisar antara 0,89-5,28 μm, yang terlihat melalui analisis SEM.
%A Findriana Ade Fahrani