Kustyawati, Maria Erna and rangga, azhari and Setyani, Sri (2016) THE ROLE OF Saccharomyces cerevisiae AS MODIFICATION AGENT ON THE CASSAVA STARCH. USR INTERNATIONAL SEMINAR ON FOOD SECURITY, 1 (1). pp. 117-124. ISSN ISBN : 978-602-0860-08-4

[img]
Preview
Text (Prosiding)
Artikel Prosiding Internasional-UISFS.pdf - Published Version

Download (2MB) | Preview
[img]
Preview
Text (Journal Nasional Terakreditasi LIPI)
04_Naskah JKTI Juni 2016_Full.PDF - Published Version

Download (664kB) | Preview
[img]
Preview
Text (certificate)
Certificate Food Expo Ringer,2016.pdf - Supplemental Material

Download (2MB) | Preview
[img]
Preview
Text (International Journal Scopus index)
IFRJ april 2017(38)-1.pdf - Accepted Version

Download (352kB) | Preview
[img]
Preview
Text (Jurnal Nasional Terakreditasi)
MI1012_ Receipt of Manuscript Submission - mariaernakustyawati@gmail.pdf - Submitted Version

Download (132kB) | Preview
Official URL: http://uisfs.unila.ac.id//

Abstract

Saccharomyces cerevisiae is group of yeast in food categorized in GRAS. It possesses several of extracellular and intracellular of enzymes beneficial to the tapioca modification. Tapioca has low characteristic of pasting properties that its use in food production was narrow. Modified tapioca could be defined as change of its physical, biochemical, or microbiological properties for the better purpose. The introduction of yeast Saccharomyces cerevisiae in to the cassava starch suspension was investigated in order to evaluate its potential in modifying pasting and physicochemical properties of the starch. Saccharomyces cerevisiae at the various concentrations was inoculated into cassava starch suspension and incubated at room temperature o (30 C ) in facultative aerobic condition for 24, 48, 60 and 72h. The growth of Saccharomyces cerevisiae was monitored; the pH and starch granules were evaluated. The result showed that there was sign of erosion to the structure of cassava starch granules of the inoculated starch and of which could result in the change of its pasting properties. However, the growth of Saccharomyces cerevisiae was not in high counts which indicated non-optimally growth. It could have been lacking of growth factor, nutrition, or the presence of another microbe as competitor. Thus, the investigation on the present of lactic acid bacteria involved in the fermentation of the cassava starch suspension was needed.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: Dr Maria Erna Kustyawati
Date Deposited: 31 May 2017 02:24
Last Modified: 31 May 2017 02:24
URI: http://repository.lppm.unila.ac.id/id/eprint/2168

Actions (login required)

View Item View Item