KARAKTERISTIK TEPUNG JAGUNG TERMODIFIKASI MELALUI PROSES FERMENTASI SPONTAN, MENGGUNAKAN Lactobacillus casei DAN RAGI TAPE
Abstract: In order to take
advantage of commodity diversification with the local non-wheat flour
processing can be used to substitute the manufacture of food products in order
to overcome the dependency on flour. One of the local commodity that can be
processed into flour is corn. Cornmeal likely replace wheat flour in the
manufacture of a wide range of processed products such as bread and biscuits
Cockies. The study aims to determine the best methods in the manufacture of
corn to produce corn starch with physical and chemical properties either
through spontaneous fermentation, using Lactobacillus casei fermentation and
using tape yeast. Corn used in this study is the heroine of white maize
varieties. Statistical analysis showed that the fermentation process effect on
ash content, soluble protein content and total protein content of corn flour
produced. For the other variables are not affected by the process of
fermentation. Best Samples owned by J2L3 sample with the highest soluble
protein content of 2.3%, which is fermented using Lactobacillus casei for 3
days.
Penulis: Lintang Aprilliani,
Nur Aini, Gunawan Wijonarko, Budiyanto
Kode Jurnal: jppertaniandd130495
