Setiawan, Ricky (2011) Penentuan Kondisi Optimum Fermentasi Menggunakan Lactobacillus Bulgaricus Dalam Pembuatan Tepung Singkong Terfermentasi. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk menentukan kondisi optimum singkong fermentasi dan karakteristik tepung singkong. Kondisi optimum ditentukan berdasarkan kadar asam laktat maksimum yang dihasilkan pada fermentasi. Kondisi fermentasi dipelajari pada variasi pH (3,4,5,6,7), suhu (300C, 350C, 400C, 450C, 500C) dan (3,6,9,12,15) jam waktu inkubasi. Karakteristik tepung singkong fermentasi dan non fermentasi tersebut meliputi kandungan pati, amilosa - amilopektin dan daya pengembang tepung. Kondisi optimum fermentasi dicapai pada pH 6, suhu 450C dan 12 jam waktu inkubasi. Karakteristik tepung singkong fermentasi pada kondisi optimum didapatkan kandungan pati, amilosa – amilopektin yang lebih tinggi dan daya pengembang yang lebih baik daripada yang tidak terfermentasi. Kandungan pati, amilosa dan amilopektin pada singkong yang tidak terfermentasi adalah 85,91%, 13,97%, 71,94%. Sementara itu kandungan pati, amilosa dan amilopektin pada singkong yang terfermentasi adalah 86,93%, 14,03% dan 72,90%. Daya pengembang tepung pada singkong terfermentasi adalah 47,37% sedangkan daya pengembang tepung pada singkong yang tidak terfermentasi adalah 42,11%.
English Abstract
This research aimed to determine the optimum condition of cassava fermentation and character of its flour. The optimum condition of is studied based on the maximum concentration of lactic acid that is produced in various condition of fermentation. The condition of fermentation had been studied on various pH (3,4,5,6,7), temperature (300C, 350C, 400C, 450C, 500C) and (3,6,9,12,15) hours of incubation time. The character of fermented and non fermented cassava flour was figured in starch, amylose – amylopectin content and swelling power of the flour. The optimum condition of fermentation was reached at pH 6, temperature 450C and 12 hours of incubation time. The character of fermented cassava flour in the optimum condition have higher starch, amylose – amylopectin content and swelling power better than non fermented ones. The content of starch, amylose and amylopectin in non fermented cassava is 85.91%, 13.97%, 71.94%. While the content of starch, amylose and amylopectin in the fermented cassava is 86.93%, 14.03% and 72.90%. The swelling power of the flour in fermented cassava is 47,37% while the swelling power of the flour in non fermented cassava is 42,11%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/MIPA/2011/396/051200606 |
| Subjects: | 500 Natural sciences and mathematics > 540 Chemistry and allied sciences |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Kimia |
| Depositing User: | Hasbi |
| Date Deposited: | 20 Dec 2013 09:50 |
| Last Modified: | 20 Dec 2013 09:50 |
| URI: | http://repository.ub.ac.id/id/eprint/152858 |
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