Ulyarti, Ulyarti and Surhaini, Surhaini and Sri wahyuni, yuli and Nazarudin, Nazarudin SIFAT FISIKO-KIMIAWI DAN FUNGSIONAL TEPUNG UWI (Dioscorea spp.) YANG DI MODIFIKASI MENGGUNAKAN CAIRAN SAUERKRAUT. Jurnal Teknologi Pertanian.
Full text not available from this repository.Abstract
This study aimed to determine the effect of fermentation time using fermented cabbage juice (sauerkraut) on physicochemical and functional properties of yellow yam (Dioscorea spp.) flour. The 3 rd day sauerkraut juice (72 hours fermentation) was used as the source of LAB starter in fermentation. This study used a Randomized Block Design (RBD) with six treatments, i.e : without fermentation (control), 12, 24, 36, 48, and 60 hours fermentation. The study was carried out in two steps: sauerkraut processing and the fermented yam flour processing. The sauerkraut juice showed an increase in total microbe and a decrease in pH during fermentation. The total microbe and the pH of the fermentation solution increased during first 48 hours fermentation. Fermentation longer than 48 hours caused the total microbe to decrease. The result showed that the length of fermentation affected (p ≤ 0.05) the chromatic color value b* 25,95 (48 hours), solubility at 65 °C and 75 °C, water absorption capacity 2,28 g/g (60 hours), and antioxidant activity 67,68% (60 hours), but did not affect (p ≥ 0.05) water content, crude fibre content, chromatic color value L* and a*, hue, swelling power, solubility at the several temperature (70, 80, 85, 90, 95 °C), oil absorption capacity, and emulsion activity.
| Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Depositing User: | Ulyarti |
| Date Deposited: | 28 Jul 2022 07:59 |
| Last Modified: | 28 Jul 2022 07:59 |
| URI: | https://repository.unja.ac.id/id/eprint/34598 |
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