Characteristic of modified Tannia Flour: Study of starter type and fermentation time

Wira, Wirawan, Harini, Noor, Damat, Damat, Ariadi, Bambang Yudhi, Punjungsari, Tyas Nyonita ORCID: https://orcid.org/0009-0004-7764-0847, Nisar, Asma and Purwaningsih, Fauziah Eni (2024) Characteristic of modified Tannia Flour: Study of starter type and fermentation time. Presented at The 3rd and 4th International Conference on Bioenergy and Environmentally Sustainable Agriculture Technology (ICoN BEAT 2022 and 2023), November 23, 2022 and November 22, 2023, Malang, Indonesia.

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Abstract

This research analyzes the type of microbial starter and fermentation time on the characteristics of Modified Tannia Flour (MOTIF) with randomized design— nine treatments and three replications. The treatments were F (Lactobacillus bulgaricus bacteria, lactic acid bacteria and Bimo-CF Starter) and P (fermentation time 24 h, 36 h and 48 h). Observed variables being resistant starch, swilling power and water-soluble index and color test (l, a, b). The research results showed that the best treatment was the starter type Lactobaccilus bulgaricus with 36 h of fermentation producing a content of 10.50 %, ash content of 1.64 %, resistant starch content of 24.21 % and swelling power of 35.38 %. The use of a starter type of lactic acid bacteria with a fermentation time of 36 h has characteristics of flour with a water content of 13.41 %, ash content of 1.70 %, resistant starch content of 23.93 % and swelling power of 34.99 %, while using Bimo-CF starter with a fermentation time of 36 h has characteristics of flour with a water content of 17.22 %, ash content of 1.51 %, resistant starch content of 24.36 % and swelling power of 35.44 %.

Item Type:	Conference (Paper)
Keywords:	Bimo-CF; improve fluor quality; motif; Xanthosoma sagittifolium [(L.) Schott]
Subjects:	06 BIOLOGICAL SCIENCES > 0605 Microbiology
Divisions:	Faculty of Mathematics and Sciences > Department of Biology
Depositing User:	Tyas Nyonita Punjungsari
Date Deposited:	31 Oct 2024 11:13

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