Skripsi
SIFAT FISIKOKIMIA TEPUNG SUWEG (Amorphophallus campanulatus BI) DENGAN BERBAGAI VARIASI DAN KONSENTRASI MIKROBA
- Bagikan:
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
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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
Detail Information
| Item Type |
FAKULTAS TEKNOLOGI PERTANIAN
|
|---|---|
| Penulis |
DANY ALBAR SETYAWAN - Personal Name
|
| Student ID |
20170112058
|
| Dosen Pembimbing |
Ir. IRMA LAXIANA, M.P - - Dosen Pembimbing 1
|
| Penguji |
Ir. FEVRI MARSUDI, M.P. - - Ketua Penguji
|
| Kode Prodi PDDIKTI | |
| Edisi | |
| Departement |
PRODI TEKNOLOGI HASIL PERTANIAN
|
| Kontributor | |
| Bahasa |
Indonesia
|
| Penerbit | INSTITUT PERTANIAN INTAN : YOGYAKARTA., 2023 |
| Edisi | |
| Subyek | |
| No Panggil | |
| Copyright |
Penulis
|
| Doi |