KARAKTERISASI TEPUNG BERAS TERFERMENTASI SECARA SPONTAN DAN TERKENDALI OLEH Lactobacillus casei
Abstract: Rice flour contain
starch more than 80% db. The digestibility of rice flour can increase by
fermentation i.e fermentation of the lactic acid bacteria. The objective of
this research was to characterize of the fermented rice flour using by
Lactobacillus casei. The research was conducted with the fermentation of IR 64
rice variety using L. casei also by spontaneous fermentation during 24 and 48
hours. The result showed that the fermented rice flour using L. casei for 48
hours had the good characteristic were viscosity 27°C 1,38 Cp, viscosity 70°C
1,55 Cp, viscosity 90°C 5,63 Cp. The other characteristic of the best fermented
flour were bacteria population 7,93 log CFU/ml, pH value 2,86, titrated lactic
acid 1,20%, degree of whiteness 83,57, water content 8,69%, amylose content
27,95%db, amylopectin content 40,89%db, rate of digestable starch 37,09%db for
rapid digestable starch (RDS), 24,97%db for slowly digestable starch (SDS), and
6,78% db resistant starch (RS), starch content 68,84%db,and digestibility value
90,07%db.
Penulis: Nurhayati, Giyarto, Dian Putri Ariyanti
Kode Jurnal: jppertaniandd140609
