PEMBUATAN MODIFIED CORN FLOUR (MOCOF) DARI JAGUNG LOKAL MELALUI PROSES FERMENTASI MENGGUNAKAN LARU Saccharomyces cerevisiae DANLARU Rhizopus oryzae
Abstract: Needs of flour in
Indonesia reached 6.6 million tonnes in 2013. To reduce imports of wheat
required the development of local food sources, including corn. Corn flour has
several drawbacks such as the quality of the nutritional value is still low in
comparison to wheat flour. To improve the quality and nutritional value of corn
flour then necessary modifications. The manufacture of corn flour using the
fermentation process is expected to alter its characteristics so as to extend
the application of this starch as food products. This study used a Completely
Randomized Design Experiment with 4 treatments and 4 repeats to obtain 16
experimental units. The data obtained were statistically analyzed using
Analysis of Variance. If F count is greater than or equal to F table then
continued with the test Duncan New Multiple Range Test at the 5% level. The
results of this research show that using single and or combination of starters
significantly affected all parameters. The best treatment to produce modified
corn flour was P3 treatment using Saccharomyces cerevisiae 0,05% + Rhizopus
oryzae 0,05% starters with rendement of 75.58%, moisture content 7.60%, pH
3.93, ash 0.43%, swelling power 10.47%, solubility 7.46%, fiber 0.30%, protein
9.84%, fat 3.61%, and carbohydrate contents of 78.51%.
Penulis: Ardi Kurniawan, Usman
Pato, Rahmayuni
Kode Jurnal: jppertaniandd170144
