Yuliana, Neti and Nurdjanah, Siti and Setyani, Sri and Falih, M (2017) KARAKTERISTIK WAKTU MASAK DAN SENSORY MIE YANG DIBUAT DARI TEPUNG UBI JALAR TERFERMENTASI: PENGARUH LAMA FERMENTASI DAN STARTER CAMPURAN Leuconostoc mensenteoides-Sacharomices cerevisiae. PROSIDING SEMINAR NASIONAL PATPI 2017, 3. ISSN ISBN 976-602-720006-3-0

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Abstract

This aims of this study were to: (1) compare the cooking time and sensory of noodles made from various starter culture and fermentation time of fermented flour. (2) know the best combination of starter and fermentation time to produce white sweet potato noodle with the best sensory characteristic in terms of acid taste and brighness of noodle’s color. This study was arranged in complete randomized block design method (CBRD) with two factors and three replications. The first factor was fermentation with (1) a mixed starter of Leuconostoc mesenteroides-Saccharomyces cereviceae, (2) a single starter Leuconostoc mesenteroides, and (3) without starter added (spontaneous fermentation). The second factor was fermentation time of 24 hours, 48 hours, 72 hours, and 96 hours. ANOVA was used to know the effect of treatments, and data then were further analyzed by using orthogonal polynomial and contras at 1% level. The results showed that fermentation treatment had effect on the decrease of cooking time, increase of the acid taste and the color brightness of noodles. Based on these parameters, the best treatment was observe on the mixture of Leuconostoc mesenteroides and Saccharomyces cereviceae at 72 hours of fermentation. Keywords: fermented white sweet potato flour, mixed starter, fermentation time, noodle

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	Prof. Neti Yuliana
Date Deposited:	21 Jun 2018 02:01
Last Modified:	21 Jun 2018 02:01
URI:	http://repository.lppm.unila.ac.id/id/eprint/7255

Available Versions of this Item

• KARAKTERISTIK WAKTU MASAK DAN SENSORY MIE YANG DIBUAT DARI TEPUNG UBI JALAR TERFERMENTASI: PENGARUH LAMA FERMENTASI DAN STARTER CAMPURAN Leuconostoc mensenteoides-Sacharomices cerevisiae. (deposited 13 Jun 2018 03:46)
  • KARAKTERISTIK WAKTU MASAK DAN SENSORY MIE YANG DIBUAT DARI TEPUNG UBI JALAR TERFERMENTASI: PENGARUH LAMA FERMENTASI DAN STARTER CAMPURAN Leuconostoc mensenteoides-Sacharomices cerevisiae. (deposited 21 Jun 2018 02:01) [Currently Displayed]

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