Free
Published Online: June 2017
AIP Conference Proceedings 1854, 020040 (2017); https://doi.org/10.1063/1.4985431
more...View Affiliations
The use of locally grown crops such as sweet potato as raw material for composite flour is considered advantageous as it reduces the importation of wheat flour. However the use of native sweetpotato flour has drawback properties when applied in the food. This study was aimed to modify sweet potato flour through six methods of lactic fermentation (spontaneous, pickle brine, Lb plantarum, Lc mesentereoides, a mixed of Lb plantarum and Lc mesentereoides, and mixed of Lb plantarum, Lc mesentereoides and yeast) to increase its properties in composite flour. Composite flours were obtained after fermentation of sweet potato slices for 48h in the proportion of 50% sweet potatoes flour and 50% wheat flour. pH, moisture content, swelling power, solubility, and pasting properties were determined for the fermented and unfermented composite flours. The results indicated that the composite fermented flours had better properties than those of non fermented flour. Fermentation increased swelling power, moisture content, meanwhile, solubility, and pH, deacresed. Amylose leaching, however, was not significantly affected by the fermentation process.
  1. 1. Adebowale Y.A., Adeyemi I.A., and Oshodi A.A.. 2005. Functional And Physiochemical Properties Of Flours Of Six Mucuna Species. Afr. J. Biotechnol. 4:1461–1468. Google ScholarCAS
  2. 2. AOAC. 1995. Official Methods of Analysis of The Association of Official Analytical Chemist. Inc. Whasington DC. Google Scholar
  3. 3. Bello-Pérez L.A., Contreras-Ramos S.M., Jimenez-Aparicio A., Paredes-Lopez O. 2000. Acetylation and characterization of banana (Musa paradisiaca) starch. Acta Cientifica Venezuela 51:143–149, Google ScholarCAS
  4. 4. Chen, Z., H.A. Schols, and A.G. Voragen. 2006. The Use of Potato and Sweet Potato Starches Affects White Salted Noodle Quality. Journal of Food Science. Google Scholar
  5. 5. Claver I. P. H., Zhang Q. L. I. Kexue Z. and Zhou H. (2010). Optimization of ultrasonic extraction of polysaccharides from Chinese malted sorghum using a response surface methodology. Pakistan Journal of Nutrition, 9: 336–34 https://doi.org/10.3923/pjn.2010.336.342, Google ScholarCrossref, CAS
  6. 6. Collado, L.S., L.B. Mabesa, C.G. Oates, and H. Corke. 2001. Bihon Type Noodles from Heat Moisture Treated Sweet Potato Starch. Journal of Food Science 66: 604–609. https://doi.org/10.1111/j.1365-2621.2001.tb04608.x, Google ScholarCrossref, CAS
  7. 7. Deng, F.M., T. Mu, M. Zhang, and O.K. Abegunde. 2013. Composition, Structure, and Physicochemical Properties of Sweet Potatoes Starches Isolated by Sour Liquid Processing and Centrifugation. www.Starch-Journal.com 65: 162–171. Google ScholarCAS
  8. 8. Dewi, Y.R. 2014. Kajian Sifat Fisikokimia Tepung Ubi Jalar (Ipomea batatas) Termodifikasi Fermentasi Asam Laktat dan Aplikasinya dalam Produk Roti Tawar. [Tesis]. Jurusan Teknologi Hasil Pertanian. Universitas Lampung. Google Scholar
  9. 9. Fleche, G. 1985. Chemical Modification and Degradation of Starch. di dalam : G.M.A.V. Beynum dan J. A Roels (eds.). Starch Conversion Technology. Marcel Dekker, Inc., New York. Google Scholar
  10. 10. Kusnandar, F., N.S. Palupi, O.A. Lestari, dan S. Widowati. 2009. Karakterisasi Tepung Jagung Termodifikasi Heat Moisture Treatment (HMT) dan Pengaruhnya terhadap Mutu Pemasakan dan Sensori Mi Jagung Kering. Jurnal Pascapanen 6(2): 76–84. Google Scholar
  11. 11. Lase, V.P., E. Julianti, dan L.M. Lubis. 2013. Bihon Type Noodles from Moisture Treated Starch of Four Varieties of Sweet Potato. Jurnal Teknologi dan Industri Pangan 24(1): 89–94. https://doi.org/10.6066/jtip.2013.24.1.89, Google ScholarCrossref
  12. 12. Lee, Y.S., K.S. Woo, J.K. Lim, H. Kim, and S.T. Lim. 2005. Effect of Processing Variables on Texture of Sweet Potato Starch Noodles Prepared in a Nonfreezing Procees. Journal of Cereal Chemistry 82(4): 475–478. https://doi.org/10.1094/CC-82-0475, Google ScholarCrossref, CAS
  13. 13. Leszek M. 2011. Extrusion-cooking techniques applications, theory and sustainability. Wiley-VCH Verlag & Co, KGaA, Weinheim, Germany. Google Scholar
  14. 14. Li, J.Y., and A.I. Yeh. 2001. Relationship Between Thermal, Rheological Characteristics, and Swelling Power for Various Starches. Journal of Food Engineering 50 : 141–148. https://doi.org/10.1016/S0260-8774(00)00236-3, Google ScholarCrossref
  15. 15. Lii, C.V and Chang S.M. 1981. Characterization of red bean starch and its noodle quality. J Food Science 46(1): 78–81. https://doi.org/10.1111/j.1365-2621.1981.tb14535.x, Google ScholarCrossref
  16. 16. Mulyadi, A.F, S. Wijana, I.A. Dewi, dan W.I. Putri. 2014. Studi Pembuatan Mie Kering Ubi Jalar Kuning (Ipomea batatas) (Kajian Penambahan Telur dan CMC). Seminar Nasional Badan Kerjasama Perguruan Tinggi Negeri (BKS PTN) Indonesia Bagian Barat. Bandar Lampung, 19-21 Agustus 2014. Google Scholar
  17. 17. Mutia, I. R., 2011. Profil Tapioka Terfermentasi sebagai Pati Termodifikasi Menggunakan Inokulum Campuran Saccharomyces cerevisiae dan L. plantarum. [Skripsi]. Fakultas Pertanian. Universitas Lampung. Google Scholar
  18. 18. Odedeji, J.O. and R.O. Adeleke. 2010. Functional Properties of Wheat and Sweet Potato Flour Blends. Journal of Nutrition 9(6): 535–538. Google Scholar
  19. 19. Oghenejeboh, K..M. 2012. Effect of Starch Fermentation on the Shelf Life of Cassava Starch Based Adhesive. British Biotechnology Journal 2(4): 257–268. https://doi.org/10.9734/BBJ/2012/2308, Google ScholarCrossref
  20. 20. Oleyede et al., 2016. Omobolanle O. Oloyede, 1 Samaila James, 1 Ocheme B. Ocheme, 1 Chiemela E. Chinma, 1 and V. Eleojo. 2016. Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour. Food Sci Nutr. 2016 Jan; 4(1): 89–95. doi: https://doi.org/10.1002/fsn3.262, Google ScholarCrossref
  21. 21. Pratiwi, A. 2014. Pengaruh Konsentrasi Garam dan Lama Fermentasi Spontan terhadap Pembengkakan Granula, Kelarutan, Nilai Rehidrasi, Konsentrasi Terbentuknya Gel, Warna, dan Aroma Tepung Ubi Jalar Putih. [Skripsi]. Fakultas Pertanian. Universitas Lampung. Google Scholar
  22. 22. Retnaningsih, D.A., dan W.D.R. Putri. 2014. Karakterisasi Sifat Fisikokimia Pati Ubi Jalar Oranye Hasil Modifikasi Perlakuan STTP (Lama Perendaman dan Konsentrasi). Jurnal Pangan dan Agroindustri 2(4): 68–67. Google Scholar
  23. 23. Rizal, E. 2012. Ubi Jalar Sebagai Bahan Pangan Alternatif. http://petani46.blogspot.com/2012/04/skripsiku/ubi-jalar. Diakses tanggal 12 Oktober 2014. Google Scholar
  24. 24. Salminen, S. and A.V. Wright. 1993. Lactid Acid Bacteria. Marcel Dekker, Inc. New York. Google Scholar
  25. 25. Sharpe, M.E. 1979. Identification of The Lactic Acid Bacteria. In: Identification Methods for Microbiologistts. 2nd ed. (Eds FA. Skinner, Loveloski DW). Aca. Press Soc.Apl. Bact. Techn. 14:233–259. Google Scholar
  26. 26. Shimel A. E., Meaza M., and Rakshit S.. 2006. Physic-chemical properties, pasting behaviour and characteristics of flour and starch from improved Bean (Phaseoluus vulgaris L.) Varieties Grown in East Africa. CIGRE 8:1–18. Google Scholar
  27. 27. Sudarmadji, S., Haryono B., dan Suhardi. 1997. Prosedur Analisis Bahan Makanan dan Pertanian. Liberty. Yogyakarta. Google Scholar
  28. 28. Sugiyono, E. Setiawan, E. Syamsir, dan H. Sumekar. 2011. Pengembangan Produk Mie Kering dari Tepung Ubi Jalar (Ipomea batatas) dan Penentuan Umur Simpannya dengan Metode Isoterm Sorpsi. Jurnal Teknologi dan Industri Pangan XXII(2): 164–170. Google Scholar
  29. 29. Yuliana, N., S. Nurdjanah, dan M. Margareta. 2013. The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristic of Pickled Orange-Fleshed Sweet Potato (Ipomea batatas L.). Jurnal Perhimpunan Microbiology Indonesia 7(1): 1–8. https://doi.org/10.5454/mi.7.1.1, Google ScholarCrossref
  30. 30. Yuliana, N., S. Nurdjanah, R. Sugiharto, dan D. Amethy. 2014. Effect of Spontaneous Lactic Acid Fermentation on Physico-Chemical Properties of Sweet Potato Flour. Jurnal Perhimpunan Mikrobiologi Indonesia 8(1):1–8. Google Scholar
  31. 31. Zubaidah, E. dan N. Irawati. 2013. Pengaruh Penambahan Kultur (Aspergillus Niger, Lactobacillus plantarum) dan Lama Fermentasi Terhadap Kakteristik Mocaf. eJurnal Jurusan Teknologi dan Hasil Pertanian 11(3): 43–46. Universitas Brawijaya. Malang. Google Scholar
  32. Published by AIP Publishing.