#TITLE_ALTERNATIVE#

• Main Author: GUSTIEN ANDRIANI (10712096), DHITA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/21704
• Institution: Institut Teknologi Bandung

Dage is one of Indonesian traditional food processed by fermentation of blondo/galendo. <br /> <br /> <br /> <br /> Commonly blondo is a by-product obtained from traditional coconut oil production in which high <br /> <br /> <br /> <br /> temperature/heating is applied. Consequently high amounts of acrylamide as a carcinogenic <br /> <br /> <br /> <br /> process contaminant will be formed. The aim of this research was to obtain dage using blondo <br /> <br /> <br /> <br /> from virgin coconut oil (VCO) production applying low temperature method (fermentation) <br /> <br /> <br /> <br /> enabling reduction of acrylamide formation. VCO productions were conducted using bread yeast <br /> <br /> <br /> <br /> (fermipan) with fermentation time of 24, 48, and 72 hours, respectively. The VCO products were <br /> <br /> <br /> <br /> then characterized by determination of their density, refractive index, moisture content, and acid <br /> <br /> <br /> <br /> number based on SNI 7381: 2008 methods. The VCO-based blondo was then heated at 60 oC for <br /> <br /> <br /> <br /> 5-10 minutes, soaked in warm water, squeezed until dry, and steamed. After cooling, the blondo <br /> <br /> <br /> <br /> was wrapped with fresh banana leaf and fermented under anaerobic condition for 48 hours to <br /> <br /> <br /> <br /> result in uncooked dage. To terminate fermentation and obtaining final dage product, the <br /> <br /> <br /> <br /> uncooked dage was steamed for 1 hour. The final dage product was characterized by <br /> <br /> <br /> <br /> determination of fat/oil, protein, carbohydrate, and acrylamide contents, respectively. The <br /> <br /> <br /> <br /> average of density, refractive index, moisture content, and acid number of VCO were, 0.91 ± 0,00 <br /> <br /> <br /> <br /> g/ml, 1.448 ± 0.00, 0.10 ± 0.01 % and 0.30 ± 0.02, respectively. The fat/oil, protein, and <br /> <br /> <br /> <br /> carbohydrate contents of dage were 12.64 ±4.17 %, 20.51 ± 1.99 %, and 29.57 ± 2.58 %, while the <br /> <br /> <br /> <br /> acrylamide content was 1.06 ± 0.11 &#956;g/g. The determination of acrylamide in commercial dage <br /> <br /> <br /> <br /> samples revealed that the acrylamide contents in the range of 15.63 to 22.33 &#956;g/g. Based on <br /> <br /> <br /> <br /> overall results, it was concluded that the dage with reduced acrylamide content was successfully <br /> <br /> <br /> <br /> obtained.