Optimasi Fermentasi Tepung Mocorin (Jagung Kuning (Zea maysL.) –Bekatul Termodifikasi) dengan Lactobacillus plantarum dan Potensinya sebagai Pengganti Tepung Terigu pada Pembuatan Mi
| Main Author: | Widagdo, Oei Cindy Juwita |
|---|---|
| Other Authors: | Andini, Silvia, Kristijanto, A. Ign |
| Format: | Thesis application/pdf |
| Bahasa: | ind |
| Terbitan: |
Program Studi Kimia Fakultas Sains dan Matematika Universitas Kristen Satya Wacana
, 2017
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| Subjects: | |
| Online Access: |
http://repository.uksw.edu/handle/123456789/9626 |
Daftar Isi:
- Corn (Zea mays L. var Bisi 2) and rice bran are Indonesian agricultural product s which can be utilized into functional food in shape of flour. Yellow corn contain fiber, carbohydrate, and carotenoid, meanwhile rice bran is rich in protein and antioxidant. If bothmixtures are fermented using Lactobacillus plantarum can increase its nutrition. The aims of this study were to determine the optimum fermentation confition of yellow corn and rice bran mixture, identify fatty acid composition in flour, and to test its potential as wheat flour substitute in the production of noodle. The product was then tested and compared with SNI of noodle. The optimation was conducted using various concentrations of rice bran (25; 37,5; 50% respectively) and various doses of L. plantarum3704 innoculum (0,5; 1; 1,5; 2% respectively) in 48 hours of fermentation. Soluble protein content obtained from fermented flour was analyzed using factorial design of a 3×4 using Randomized Completely Block Design (RCBD) as basic design with 3 replications to compare the differences between treatment means, Honestly Significant Differences (HSD) test with 5% significance level. The optimum conditions obtained at 1,5% bacteria dose and 25% addition of rice bran which was increasing the soluble protein content from 10,90% to15,06%. The identification of fatty acid composition showed 3 dominant fatty acids in the fermented flour: linoleic acid (39,96%), 11-octadecenoic acid (32,64%), dan hexadecanoic acid (21,56%) respectively. The identification of amino acid composition showed 14 types of identified amino acid in the fermented flour with glutamic acid (209,96 ppm) as the most dominant. The hedonic test showed that the most preferred noodle product is 10% subsitution of fermented flour. The product has been tested and appropriate to SNI requirement