Modifikasi Pati Sagu dengan Memanfaatkan Lactobacillus plantarum 1 yang diisolasi dari Industri Pengolahan Pati Sagu
Abstract: Modified sago starch
(mosas) is sago starch wich has been microbiologically modified by latic acid
bacteria. The purposes of this study were to modify the sago starch by
microbiologicaly method using Lactobacillus plantarum 1 isolated from sago
starch processing industry and to analyze the characteristic of physico
chemical properties of modified sago starch. This study was conducted using a
Completely Randomized Design (CRD) with three treatments consisting of P0 (L. plantarum 1 RN2-12112 : L. plantarum 1
RN2-53 (1:1)), P1 (L. Plantarum 1 RN2-12112 : L. plantarum 1 RN1-23121 (1:1)),
P2 (L. plantarum 1 RN2-53 : L.
plantarum 1 RN1-23121 (1:1)). Each treatment were repeated 6 times. The results
show that a combination of bacteria in the fermentation significantly affected
the swelling power and solubility but did not significantly influence the moisture,
ash and crude fiber content as well as the degree of acidity.
Penulis: Mikael Franyose
Pinem, Yusmarini, Usman Pato
Kode Jurnal: jppertaniandd170244
