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 (Unpublished)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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