Yuliana, Neti and Sartika, Dewi and Sutikno, Sutikno and Jatmiko, Edo (2020) Profile of Sweet Potato Fermentation Using Leuconostoc mesenteroides as A Starter. In: The 6th FiA Conference On Food Science, Nutrition and Health 2020 October 14-16, 2020, 14-16 October 2020, BOGOR. (Unpublished)

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Abstract

This study aimed to know the fermentation profile of yellow sweet potato (total lactic acid bacteria, total non-lactic acid bacteria, total lactic acid, pH, total exopolysaccharides, and morphology changing on starch granules) using Leuconostoc mesenteroides as a starter. The sample's withdrawal was performed at 0, 24, 48, and 72 hours. The results showed that during 72 hours fermentation time, there was a linearly decreased of pH (minimum at pH 3.80), a linearly increased of total lactic acid (0.0023% /h), reducing sugars (0.26 mg/ml/h), crude exopolysaccharides (EPS) (0.017 g/l/h), and total Lactic Acid Bacteria (LAB) (maximum at log 8.40 cfu/ml), as well as a decreased of non-Lactic Acid Bacteria. Leuconostoc mesenteroides had significant effect on granule of yellow sweet potato. There was an alteration of starch granules at the end of fermentation time (at 72 hours).

Item Type: Conference or Workshop Item (Other)
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: Prof. Neti Yuliana
Date Deposited: 17 Nov 2020 01:02
Last Modified: 17 Nov 2020 01:02
URI: http://repository.lppm.unila.ac.id/id/eprint/25621

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