DANY ALBAR SETYAWAN Pengarang Ir. IRMA LAXIANA, M.P Dosen Pembimbing 1 Ir. FEVRI MARSUDI, M.P. Ketua Penguji

PHYSICAL AND CHEMICAL PROPERTIES of SUWEGFLOUR(Amorphophallus campanulatus BI) with VARIOUS MICROBIALVARIATIONS and CONSENTRATIONS Dany Albar Setyawan 1*, Irma Laxiana 2 , Fevri Marsudi3 1Student of agricultural technology Faculty of Institut Pertanian (INTAN) Yogyakarta 2Lecturer of Agriculture technology Faculty of Institut Pertanian (INTAN) Yogyakarta/ Preceptor I 3Lecturer of Agriculture technology Faculty of Institut Pertanian (INTAN) Yogyakarta/ Preceptor II *Email : danyalbar50@gmail.com ABSTRACT Suweg flour has good characteristics to be used as an alternativesubstitute for wheat flour because it contains good nutritional content and has alow glycemic index (GI), making it suitable for people with diabetes. Thedrawback of suweg flour is its brownish color and high calciumoxalate content, which can cause irritation if it consumed. The fermentation process intheproduction of suweg flour is expected to improve its physical properties andreduce calcium oxalate, making it safe for consumption. Microbial starter which is used in this research are kind of common dailybasis microbial starter such as Bread yeast “Fermipan” (Saccarhomyces cereviciae), Tempeh yeast “Raprima” (Rhizopus oryzae), Yoghurt starter “Lactina” (Lactobacillus bulgaricus). This research was conducted withCompletely Randomized Design (CRD) performanced by 2 factor suchas microbial type which was (Control without microbial starter, Saccarhomyces cereviciae, Rhizopus oryzae, and Lactobacillus bulgaricus ), meanwhile thesecond factor is microbial consentration ( 1% and 2% ). Furthermore theanalysed parameter for this research are Water content, Calciumoxalate level, White degree index and pH level of suweg flour. This research shows that fermentation method in suweg flour productionhad significant effect (p<0,05) on every analyzed parameter compare to control treatment. There are various results for every treatment in this research suchasdecreasing the water content from 14,8260% into 10,8507%, reductionof xii calcium oxalate from 3,184% into 0,7738%, increasing the white degree indexfrom 59,86 into 68,89 , also lowering the pH of suweg flour from6,36 into5,73. The conclussion of this research is fermentation method with various microbial variations and consentrations is capable to improve the physichal and chemical properpies of suweg flour. Keywords: Suweg Flour, Fermentation, Calcium Oxalate, White Degree Index