PENGARUH PENAMBAHAN SUKROSA DAN LAMA FERMENTASI CHIPS SINGKONG DENGAN Lactobacillus plantarum subsp. plantarum NBRC 15891 TERHADAP BAKING EXPANSION TEPUNG
Cassava flour was obtained trough the following steps: peeling, washing and slicing fresh cassava into chips, submerged into water and fermented with Lactobacillus plantarum subsp. plantarum NBRC 15891 for 10 days, drying, grinding and sieving to pass 60 mesh to produce cassava flour. The aim of thi...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2011
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/91095/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=52930 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | Cassava flour was obtained trough the following steps: peeling, washing
and slicing fresh cassava into chips, submerged into water and fermented with
Lactobacillus plantarum subsp. plantarum NBRC 15891 for 10 days, drying,
grinding and sieving to pass 60 mesh to produce cassava flour. The aim of this
study was to determine the effect of fermentation duration and sucrose addition on
baking expansion of cassava flour preapare from fermented cassava chips using L.
plantarum subsp. plantarum.
The method involved fermentation of cassava chips with L. plantarum
subsp. plantarum and sucrose addition (0, 1, 2 and 3%) for 10 days. Analysis
included acid content, pH, baking expansion properties, amylose content,
viscosity and observation of starch granules in the flour.
The resulted showed that the highest baking expansion of cassava flour
was produce from fermented cassava chips by L. plantarum subsp. plantarum
with 2% sucrose addition during 8 days. The Baking expansion expressed as
specific volume was 8.20 ml/g, containing acid 1.15%, amylose 33.13%, pH
3.63 and viscosity 17.5 dPa�s. |
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