neti, Yuliana and siti, nurjanah and sri, setyani and Sartika, dewi (2018) Effect of Fermentation on Some Properties of Sweet Potato Flour and its Broken Composite Noodle Strand. Effect of Fermentation on Some Properties of Sweet Potato Flour and its Broken Composite Noodle Strand, 13 (1). pp. 48-56. ISSN 1557-4571

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Abstract

Background and Objective: Utilization of sweet potato flour (SPF) in composite flour, when applied for a noodle has some drawback properties, indicating the need of properties modification. Fermentation was applied to modify sweet potato structure to improve its flour properties for composite noodles. The purpose of this study was to investigate the effect of fermentation time and starters on some properties of sweet potato flour (SPF) and its broken composite noodle. Materials and Methods: The sweet potato slices were fermented at 0, 12, 24, 48, 72 and 96 h with four different starters: Lactobacillus plantarum, Leuconostoc mesenteroides, a mixed of Lactobacillus plantarum and Leuconostoc mesenteroides, a mixed of Lactobacillus plantarum, Leuconostoc mesenteroides and Saccharomyces cerevisiae and without starter added (spontaneously). The samples were withdrawn, oven dried at 60EC for 12 h and milled into flours. Some physicochemical properties and morphology of the samples flours and the entire composite noodle strand were then determined. Results: The results showed that there was no significant effect on the flour among starters treatment. However, the fermentation time significantly affected SPF properties and broken composite noodle strands depending on the fermentation time. A significant change was observed in swelling power, pH, the tendency of retrogradation and whiteness scores of flour with an increase in fermentation time. Conversely, solubility and broken composite noodle strand decreased markedly with an increase in fermentation time. Conclusion: Fermentation of sweet potato slices for 48-72 h period with starters added could be recommended for preparation of composite SPF noodle. Key words: Composite noodle, fermented flour, flour properties, sweet potato flour, starters

Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Industri Pertanian
Depositing User:	Dr Dewi Sartika Syukur
Date Deposited:	03 Jun 2020 07:14
Last Modified:	03 Jun 2020 07:14
URI:	http://repository.lppm.unila.ac.id/id/eprint/21633

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