STUDI FERMENTASI UNTUK MODIFIKASI PATI SAGU OLEH BAKTERI ASAM LAKTAT DENGAN METODE PERENDAMAN
Abstract: The role of wheat
flour is very important in the food industry in Indonesia. Wheat flour is still
imported by Indonesia which reaches
three million tons / year. One way to reduce the import of wheat flour is by
the utilization of local sago.The purpose of this study was to obtain the
effect of fermentation time for modification of sago starch by Lactic Acid
Bacteria by the soaking method. This research has been conducted in the
Laboratory of Agricultural Technology
and Laboratory of Agricultural Product Analysis, University of Riau. This
research was conducted experimentally using a Completely Randomized Design with 5 treatments and 3 replications. The
results obtained show that sago starch fermentation significantly affected the
water, ash and amylose contents, viscosity, and descriptive assessment of the
aroma, color and flavor. However, there was no significantly affect on the pH
and total Lactic Acid Bacteria.
Penulis: Beltaser Tuahta,
Fajar Restuhadi, Usman Pato
Kode Jurnal: jppertaniandd140558
