?url_ver=Z39.88-2004&rft_id=1414051064&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+BERBAGAI+JENIS+KULTUR+STARTER+BAKTERI+ASAM+LAKTAT+DAN++LAMA+FERMENTASI+TERHADAP+KARAKTERISTIK+FUNGSIONAL+TEPUNG+UBI+JALAR+KUNING%0D%0A%0D%0A&rft.creator=+MIA+OKTASARI+%2C+1414051064&rft.subject=Pertanian+(+Umum+)&rft.description=Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+penambahan+kultur+starter%2C+dan+lama+fermentasi%2C+serta+interaksi+antara+keduanya+terhadap+karakteristik+fungsional+tepung+ubi+jalar+kuning.+Penelitian+disusun+dalam+Rancangan+Acak+Kelompok+Lengkap+(RAKL)%2C+faktorial+dengan+dua+faktor+dan+tiga+kali+ulangan.+Faktor+pertama+adalah+kultur+starter+bakteri+asam+laktat+yaitu%3A+kulur+starter+dari+fermentasi++spontan%2C+cairan+pikel+dan+Leuconostoc+mesenteroides.+Faktor+kedua+adalah+lama+fermentasi+yaitu%3A+0+jam%2C+24+jam%2C+48+jam%2C+72+jam.+Data+sifat+fungsional+dianalisis+dengan+sidik+ragam+serta+diuji+lanjut+dengan+uji+ortogonal+polinomial%E2%80%93contras+pada+taraf+1+%25.+Sedangkan+data+granula+pati+dibahas+secara+deskriptif.++Hasil+penelitian+menunjukan+bahwa+seluruh+perlakuan+(jenis+kultur+stater+dan+lama+fermentasi)+berpengaruh+nyata+terhadap+karakteristik+fungsional+tepung+ubi+jalar+kuning%2C+dan+terdapat+interaksi+pada+parameter+pH%2C+rendemen+pati%2C+water+retention%2C+dan+expansion+rate.+Selama+fermentasi+(0-72+jam)+terjadi+penurunan+secara+linier+pada+pH%2C+rendemen+pati%2C+skor+warna+dan+aroma%2C+namun+terjadi+peningkatan+pada+swelling+power+dan+water+retention.+Laju+penurunan+dan+peningkatan+berbeda-beda+tergantung+jenis+kultur+starter.++Pada+parameter+solubility+terjadi+pola+penurunan+secara+kuadratik++dengan+titik+minimum+untuk+perlakuan+cairan+pikel+9%2C59%25%2C+Leuconostoc+mesenteroides+10%2C85%25+dan+spontan+11%2C41%25%2C+sedangkan+pada+expansion+rate+terjadi+pola+peningkatan+secara+kuadratik++dengan+titik+maksimum+untuk+cairan+pikel%2C+Leoconosctoc+mesenteroides+dan+spontan+berturut-turut+adalah+16%2C89%3B+16%2C54+dan+16%2C30.+Pada+penampakan+granula+pati%2C+untuk+semua+perlakuan+kultur+starter%2C+semakin+lama+fermentasi+semakin+banyak+permukaan+granula+yang+mengalami+kerusakan.+%0D%0A%0D%0AKata+Kunci++%3A++Fermentasi%2C+tepung%2C+ubi+jalar+kuning%2C+Leuconostoc+mesenteroides%2C+%0D%0A%09+%09+pikel%2C+bakteri+asam+laktat%2C+swelling+power%2C+solubility%0D%0A%0D%0A%0D%0AABSTRACT%0D%0A%0D%0A%0D%0AThe+aims+of+this+study+were++to+determine+the+effect+of+starter+culture+addition%2C+and+the+length+of+fermentation%2C+as+well+as+the+interaction+between+the+two+treatments+on+the+functional+characteristics+of+yellow+sweet+potato+flour.+The+study+was+arranged+in+a+Complete+Randomized+Block+Design+(CRBD)%2C+factorial+with+two+factors+and+three+replications.+The+first+factor+was+the+starter+culture+of+lactic+acid+bacteria%2C+namely%3A+the+starter+from+spontaneous+fermentation%2C+pickle+brine%2C+and+Leuconostoc+mesenteroides.+The+second+factor+was+the+length+of+fermentation+consisted+of+0+hours%2C+24+hours%2C+48+hours%2C+72+hours.+Data+of+functional+properties+were+analyzed+by+using+ANOVA+and+further+tested+by+orthogonal+polynomial-contrast+test+at+1%25+level.+While+the+data+of+starch+granules+are+discussed+descriptively.+The+results+showed+that+all+treatments+(starter+culture+and+length+of+fermentation)+significantly+affected+the+functional+characteristics+of+yellow+sweet+potato+flour%2C+and+there+were+interactions+on+parameter+of+pH%2C+starch+yield%2C+water+retention%2C+and+expansion+rate.+During+fermentation+(0-72+hours)+there+was+a+linear+decrease+in+pH%2C+starch+yield%2C+color+and+aroma+score%2C+but+there+was+an+increase+in+swelling+power+and+water+retention.+The+rate+of+decrease+and+increase+varies+depending+on+the+type+of+starter+culture.+In+the+parameter+of+solubility+there+was+a+quadratic+reduction+pattern+with+a+minimum+point+for+the+treatment+of+pickle+brine+9.59%25%2C+Leuconostoc+mesenteroides+10.85%25+and+spontaneously+11.41%25%2C+while+in+the+parameter+of+expansion+rate+occurred+a+quadratic+increase+pattern+with+the+maximum+point+for+pickle+brine%2C+Leoconosctoc+mesenteroides+and+spontaneously+were+16.89%3B+16.54+and+16.30.+On+the+starch+granule+appearance%2C+for+all+starter+culture+treatments%2C+the+longer+the+fermentation%2C+the+more+damaged+granular+surface.%0D%0A%0D%0AKeywords+%3A+Lactic+acid+bacteria%2C+Leuconostoc+mesenteroides%2C+functional+properties%2C+spontaneous+fermentation%2C+yellow+sweet+potato%2C+flour%2C+pickle+brine+%0D%0A&rft.publisher=Fakultas+Pertanian&rft.date=2018-07-23&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F32702%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F32702%2F9%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F32702%2F10%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=+++MIA+OKTASARI+%2C+1414051064++(2018)+PENGARUH+BERBAGAI+JENIS+KULTUR+STARTER+BAKTERI+ASAM+LAKTAT+DAN+LAMA+FERMENTASI+TERHADAP+KARAKTERISTIK+FUNGSIONAL+TEPUNG+UBI+JALAR+KUNING.++Fakultas+Pertanian%2C+Universitas+Lampung.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F32702%2F