PENGARUH FERMENTASI BAKTERI ASAM LAKTAT LACTOBACILLUS PLANTARUM B307 TERHADAP KADAR PROKSIMAT DAN AMILOGRAFI TEPUNG TAKA MODIFIKASI (TACCA LEONTOPETALOIDES)
ABSTRACT: Tacca (Tacca
leontopetaloides) is plant that grows in coastal areas and high salinity, especially
in the south coast of West Java. Tacca tubers have high content of
carbohydrate, but it also contains some toxic compounds such as: taccaline, β –
sitosterol, alcohol cerylic, and steroid sapogenin that are harmful for health.
Fermentation on tacca tubers can change amylograph properties and proximate
levels of modified tacca flour and reduce it toxic compounds. This study aimed
at determining the effects of lactic acid bacteria (LAB) Lactobacillus
plantarum B307 fermentation on the proximate levels and amylograph
characteristics of modified tacca flour. Moisture and ash content of modified
tacca flour still meet the requirements of SNI. Fermentation LAB Lactobacillus
plantarum B307 led to increased levels of protein and lactic acid in the modified
tacca flour, but it decreased pH value and carbohydrate content. Based on the
analysis of amylograph, it can be concluded that tacca flour control without
fermentation has the best gelatinization profile because it has good ability of
setback viscosity.
Penulis: Raden Haryo Bimo
Setiarto, Nunuk Widhyastuti
Kode Jurnal: jppertaniandd160113
