relation: https://eprints.untirta.ac.id/58851/
title: PENGARUH VARIASI JENIS DAN KONSENTRASI BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SIFAT FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch)
creator: Nabila, Firyal Giani
subject: S Agriculture (General)
description: Beneng taro is a local food source with great potential to be developed as an alternative flour to replace wheat flour. This tuber contains a high level of carbohydrates and good nutritional value, making it suitable as a raw material for local flour production. Through fermentation, the quality and functional properties of beneng taro flour can be improved. Fermentation using lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus casei, and Lactobacillus acidophilus can convert complex carbohydrates into simpler compounds and enhance the physicochemical characteristics of the flour. This study aims to determine the effect of different types and concentrations of lactic acid bacteria on the physicochemical characteristics and functional properties of modified beneng taro flour. The research was conducted using a Factorial Randomized Block Design (RBD) with two factors. The first factor was the type of lactic acid bacteria, consisting of three levels: Lactobacillus plantarum, Lactobacillus casei, and Lactobacillus acidophilus. The second factor was the concentration of lactic acid bacteria, also consisting of three levels: 15%, 25%, and 35%, with each treatment combination repeated twice. This study found that the type of lactic acid bacteria significantly affected the degree of whiteness, pH value, starch content, amylose content, amylopectin content, and swelling power. The concentration of lactic acid bacteria significantly affected the degree of whiteness, pH value, starch content, amylose content, amylopectin content, swelling power, and solubility. The interaction between the type and concentration of lactic acid bacteria significantly affected the amylopectin content.
date: 2026-02
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/58851/1/Firyal%20Giani%20Nabila_4444210051_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/58851/2/Firyal%20Giani%20Nabila_4444210051_01.pdf
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identifier: https://eprints.untirta.ac.id/58851/3/Firyal%20Giani%20Nabila_4444210051_02.pdf
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identifier: https://eprints.untirta.ac.id/58851/4/Firyal%20Giani%20Nabila_4444210051_03.pdf
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identifier: https://eprints.untirta.ac.id/58851/5/Firyal%20Giani%20Nabila_4444210051_04.pdf
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identifier: https://eprints.untirta.ac.id/58851/6/Firyal%20Giani%20Nabila_4444210051_05.pdf
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identifier: https://eprints.untirta.ac.id/58851/7/Firyal%20Giani%20Nabila_4444210051_Ref.pdf
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identifier: https://eprints.untirta.ac.id/58851/8/Firyal%20Giani%20Nabila_4444210051_Lamp.pdf
identifier:   Nabila, Firyal Giani  (2026) PENGARUH VARIASI JENIS DAN KONSENTRASI BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SIFAT FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch).  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.