Kustyawati, Maria Erna and Setyani, Sri and rangga, azhari and Irfa, Mutia (2017) The Dynamic Growth and Chemical Change of Mixed Cultures Inoculation on Tapioka Fermentation. Perhimpunan Mikrobiologi Indonesia (Indonesian Society of Microbiology) » http://www.permi.or.id, Tangerang Selatan.

Preview

Text The_Dynamic_Growth_and_Chemical_Change_of_Mixed_Cu.pdf Download (2MB) | Preview

Abstract

Saccharomyces cerevisiae and Lactobacillus plantarum possess several of extracellular and intracellular enzymes beneficial for cassava fermentation. Tapioka (cassava starch) has limited uses in food industries due to its low pasting properties, therefore, biomodification by the use of fermentation is needed. The research was aimed to monitor the growth of S. cerevisiae and L. plantarum during tapioca fermentation, and to evaluate the chemical change of the fermented tapioka. Mixed cultures was inoculated at the designed concentration into tapioca suspension and incubated at room temperature (30±2 C) in facultative aerobic condition for 0, 24, 48, 60, 72, 96,120, and 144 h. The growth change of S. cerevisiae and L. plantarum was monitored, and the change of pH,residual sugar, and starch granule was investigate. The result showed that S. cerevisiae had longer lag phase as well as stationary than L. plantarum did; nevertheless, they both reached log phase at the same time. Coinoculated mixed cultures did not affect the change on pH and reducing sugar but increased pronouncely protein content at stationary period. Besides, there was sign of erosion to the structure of cassava starch granules which was an indication of changes in the pasting property of the cassava starch.

Item Type:	Other
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	Dr Maria Erna Kustyawati
Date Deposited:	08 Sep 2020 07:03
Last Modified:	08 Sep 2020 07:03
URI:	http://repository.lppm.unila.ac.id/id/eprint/23928

Actions (login required)

View Item