SIFAT FISIKO-KIMIAWI DAN FUNGSIONAL TEPUNG UWI (Dioscorea spp.) YANG DI MODIFIKASI MENGGUNAKAN CAIRAN SAUERKRAUT
DOI:
https://doi.org/10.21776/ub.jtp.2022.023.01.7Keywords:
Bakteri Asam Laktat, Fermentasi, Sauerkraut, Uwi KuningAbstract
Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi menggunakan cairan kubis fermentasi (sauerkraut) terhadap sifat fisikokimia dan fungsional tepung uwi kuning (Dioscorea spp.). Cairan sauerkraut hari ke-3 (72 jam fermentasi) sebagai sumber Bakteri Asam Laktat (BAL) digunakan dalam proses fermentasi. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 6 taraf perlakuan, yaitu tanpa fermentasi (kontrol), 12, 24, 36, 48, dan 60 jam fermentasi. Penelitian dilakukan dalam dua tahap yaitu pembuatan cairan sauerkraut dan pembuatan tepung fermentasi. Cairan sauerkraut mengalami peningkatan total mikroba dan penurunan nilai pH seiring dengan lamanya fermentasi. Pada cairan fermentasi uwi terjadi peningkatan total mikroba dan penurunan pH selama 48 jam fermentasi. Fermentasi lebih dari 48 jam mengakibatkan jumlah mikroba menurun kembali. Hasil penelitian menunjukkan bahwa lama fermentasi memiliki pengaruh (p ≤ 0,05) terhadap nilai kromatik warna b* 25,95 (48 jam), solubility pada titik suhu 65 °C dan 75 °C, kapasitas penyerapan air 2,28 g/g (60 jam), dan aktivitas antioksidan 67,68% (60 jam), namun tidak berpengaruh (p ≥ 0,05) pada kadar air, kadar serat, nilai kromatik warna L* dan a*, °hue, swelling power, solubility dibeberapa titik suhu (70, 80, 85, 90, 95 °C), kapasitas penyerapan minyak, dan aktivitas emulsi.
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 3rd 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.
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