PERUBAHAN MIKROBIOLOGI, KIMIAWI, DAN KARAKTERISTIK FISIK BIJI SORGUM YANG DIFERMENTASI SPONTAN
| Main Authors: | , RUSLI FIDRIYANTO, , Dr. Yudi Pranoto, STP.MP. |
|---|---|
| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2012
|
| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/99070/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=55169 |
Daftar Isi:
- Sorghum is source of carbohydrate, protein, minerals and vitamins. Sorghum as food consumed by people in Indonesia. Sorghum as a source of nutrition can not be used optimally because protein digestibility and starch digestibility of sorghum are low. It is because of tannins and complex proteins-starch. Spontaneous fermentation is used to improve the digestibility of sorghum. Spontaneous fermentation has been used in sorghum processed by people. They soaked sorghum for 1-2 days before further processing. The aims of this study was to determine the changes in microbiological, chemical and physical properties of sorghum seeds fermented spontaneously at room temperature and at 37 o C. This research used in 2 ways fermentation, at room temperature and at 37 o C for 48 hours. During the fermentation process, will be evaluated pH, total acid, total lactic acid bacteria, total bacteria, protheolytic bacteria every 8 hours. The results showed that spontaneous fermentation at 37 ° C the growth of total bacteria, lactic acid bacteria, and proteolytic bacteria are higher than fermentation process at room temperature. Protein digestibility of sorghum seeds fermented at room temperature is lower than at 37 o C. The best protein digestibility is 70.45% at 32 hours of fermentation. Starch digestibility of sorghum seeds fermented at 37 °C higher than at room temperature. The best protein digestibility is 59.45% at 32 hours fermentation. The brightness of fermented sorghum flour at 37 °C was higher than the spontaneous fermentation at room temperature. Optimal brightness occured after fermentation for 32 hours using the fermentation at 37 °C with a value of L = 78.53, a = 7.50 and b = 17.70. The fermentation process caused changes in the microstructure of sorghum. The Structure is becoming less compact due to hydrolysis of starch during fermentation. Gelatinization temperature decreased from 84.7 °C to 51.7 °C using fermentation process at 37 °C and 50.5 °C at room temperature. Increased of viscosity happened during fermentation process. viscosity Increased from 281 cP to 769 cP at 32 hours of fermentation at 37 °C and 499 cP at room temperature.