UPAYA PERBAIKAN SIFAT FISIKOKIMIA TEPUNG UBI KAYU MELALUI PROSES FERMENTASI SAWUT UBI KAYU DENGAN STARTER BAKTERI ASAM LAKTAT LACTOBACILLUS CASEI DAN PEMANFAATANNYA SEBAGAI BAHAN BAKU SNACK TRADISIONAL PILUS DAN ROTI MUFFIN
Abstract: Cassava is one of
the biggest commodity in Indonesia which is the total amount of its production
is 24,080,000 ton/year. This huge amount of cassava can be used as cassava
flour so that it could have similar characteristics with wheat flour.
Therefore, in this research the cassava is being modified by fermentation
method using the lactic acid bacteria starter,i.e Lactobacillus casei. While
the cassava grate is being fermented, the enzyme that could destroy the cassava
cell is produced by bacteria so it cause the degradation of starch granula.
This condition changes of the physiochemical characteristic of cassava flour
produced. The purpose of this research determines the best condition from the
variables concentration of lactic acid bacteria starter and fermentation time
of the cassava grate to physiochemical characteristic of cassava flour. The
best conditions of cassava flour is fermentation time of 48 hour and 6% v/v
Lactobacillus casei concentration. Physiochemical characteristic of cassava
flour best treatment is the swelling power of 14.13, level of expand “pilus”
snack 596.399%, baking expansion 2.28 cm /g and hardness of 3 muffin cake was
620.262 gf.
Keywords: cassava
fermentation, Lactobacillus casei, physiochemical characteristic, fermentation
time, concentration of lactic acid bacteria starter
Penulis: Annisa Kusumaningrum,
Siswo Sumardiono
Kode Jurnal: jpkimiadd120264
