Yuliana, Neti and Pramita Sari, Anungputri and Sumardi, Sumardi and Jatmiko, Edo (2019) “Assessment of Potential Lactic Acid Bacteria as a Starter from Yellow Sweet Potato Fermentation with Backslopping Procedure. In: 2nd International Conference on Agriculture, Food and Biotechnology (ICAFB 2019) January 23-25, 2019, National University of Singapore, Singapore, 23-25 January 2019, National University of Singapore. (Unpublished)

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The aim of this study was to asses the potential lactic acid bacteria as a starter based on the fermentation profile of yellow sweet potato. The fermentation was arranged in the backslopping procedure, and spontaneous fermentation was also done as a control. Profile observation was performed at fermentation of 0, 24, 48, and 72 hours. The results showed that, the optimum value for the production of EPS metabolites, the number of a LAB, total lactic acid and also the lowest pH, as well as a significant change of the morphology of fermented yellow sweet potato starch granules. It is, therefore, the starter potential can be taken from the yellow sweet potato fermentation either spontaneously or by a backslopping method, at 72 hours. Keywords: Fermentation profile, sweet potato, lactic acid bacteria

Item Type: Conference or Workshop Item (Paper)
Subjects: Q Science > QR Microbiology
Divisions: Fakultas Pertanian (FP) > Prodi Magister Teknologi Industri Pertanian
Depositing User: Prof. Neti Yuliana
Date Deposited: 09 May 2019 03:05
Last Modified: 09 May 2019 03:05
URI: http://repository.lppm.unila.ac.id/id/eprint/11530

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