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primary topic: PENGARUH VARIASI JENIS DAN KONSENTRASI BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SIFAT FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch)

PENGARUH VARIASI JENIS DAN KONSENTRASI BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SIFAT FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch)
type: Thesis
type: Article
abstract: 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
status: published
creator: Firyal Giani Nabila
author list: authors
THS: Septariawulan Kusumasari
THS: Vega Yoesepa Pamela
type: EPrint
type: ThesisEPrint
is part of: repository
has document: PENGARUH VARIASI JENIS DAN KONSENTRASI BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SIFAT FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch) (Text)
subject: S Agriculture (General)

PENGARUH VARIASI JENIS DAN KONSENTRASI BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SIFAT FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch) (Text)
type: Document

PENGARUH VARIASI JENIS DAN KONSENTRASI BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SIFAT FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch) (Text)
type: Document

PENGARUH VARIASI JENIS DAN KONSENTRASI BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SIFAT FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch) (Text)
type: Document

PENGARUH VARIASI JENIS DAN KONSENTRASI BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SIFAT FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch) (Text)
type: Document

PENGARUH VARIASI JENIS DAN KONSENTRASI BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SIFAT FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch) (Text)
type: Document

PENGARUH VARIASI JENIS DAN KONSENTRASI BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SIFAT FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch) (Text)
type: Document

PENGARUH VARIASI JENIS DAN KONSENTRASI BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SIFAT FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch) (Text)
type: Document

PENGARUH VARIASI JENIS DAN KONSENTRASI BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SIFAT FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch) (Text)
type: Document

UNIVERSITAS SULTAN AGENG TIRTAYASA
type: Organization

TEKNOLOGI PANGAN, UNIVERSITAS SULTAN AGENG TIRTAYASA
type: Organization

Firyal Giani Nabila
type: Person
given name: Firyal Giani
family name: Nabila

Vega Yoesepa Pamela
type: Person
given name: Vega Yoesepa
family name: Pamela

Septariawulan Kusumasari
type: Person
given name: Septariawulan
family name: Kusumasari

FAKULTAS PERTANIAN
type: Organization

PROGRAM STUDI TEKNOLOGI PANGAN
type: Organization

HTML Summary of #58851 PENGARUH VARIASI JENIS DAN KONSENTRASI BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SIFAT FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch)
format: text/html
primary topic: PENGARUH VARIASI JENIS DAN KONSENTRASI BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SIFAT FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch)

S Agriculture (General)
type: Concept