Production of Sweet Potato Flour with Fermentation Bacillus Bacteria to Remove Distinctive Aroma of Sweet Potato

• Main Author: Shelly Rikin (13014022), Lewi Hansel Panjaitan (13014037) , Mey
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/28878
• Institution: Institut Teknologi Bandung

<p align="justify">Indonesia is the world's fourth largest producer of sweet potatoes since 1968. Production of sweet potatoes has not been optimally utilized and sweet potato products that are common in the community are boiled yams, sweet potato chips, and fried sweet potatoes. The weakness of the product is can not be stored for a long time. Therefore sweet potato can be processed into flour like flour and flour fercaf. However, the flour made from sweet potatoes has several weaknesses, among others, high sugar content, colors that are not white, and the smell of stinging. To produce a white color and aroma that does not sting is necessary to fermentation process in sweet potato as research that has been done before in fercaf. This study aims to produce sweet potato flour that is not hygroscopic, has a white color, and aroma that does not sting by fermentation. Evaluation of the type of bacteria needs to be done to achieve that goal. In this study, the sweet potato fermentation process was carried out for 24 hours and microbial starter was added to the batch reactor. The sweet potato flour produced is tested for quality by testing the water content, sugar content, and the color and flavor of the flour produced. <br /> <br /> <br /> The results showed that microbes used in fermentation affect the value of Dextrose Equivalent (DE), degree of whiteness, aroma, and flour yield. Based on the research that has been done, the results obtained that the variation of experiments using Lactobacillus plantarum bacteria has good value to produce sweet potato flour with the best quality. The result of quality test showed that the value of DE sweet potato flour was 13,4%, water content 12,44%, degree of whiteness 92,81%, yield of 33,90%, and did not produce sweet potato flavor. <p align="justify"> <br /> <br />