PENGARUH BERBAGAI JENIS KULTUR STARTER BAKTERI ASAM LAKTAT DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FUNGSIONAL TEPUNG UBI JALAR KUNING

MIA OKTASARI , 1414051064 (2018) PENGARUH BERBAGAI JENIS KULTUR STARTER BAKTERI ASAM LAKTAT DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FUNGSIONAL TEPUNG UBI JALAR KUNING. Fakultas Pertanian, Universitas Lampung.

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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan kultur starter, dan lama fermentasi, serta interaksi antara keduanya terhadap karakteristik fungsional tepung ubi jalar kuning. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL), faktorial dengan dua faktor dan tiga kali ulangan. Faktor pertama adalah kultur starter bakteri asam laktat yaitu: kulur starter dari fermentasi spontan, cairan pikel dan Leuconostoc mesenteroides. Faktor kedua adalah lama fermentasi yaitu: 0 jam, 24 jam, 48 jam, 72 jam. Data sifat fungsional dianalisis dengan sidik ragam serta diuji lanjut dengan uji ortogonal polinomial–contras pada taraf 1 %. 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, dan terdapat interaksi pada parameter pH, rendemen pati, water retention, dan expansion rate. Selama fermentasi (0-72 jam) terjadi penurunan secara linier pada pH, rendemen pati, skor warna dan aroma, 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 9,59%, Leuconostoc mesenteroides 10,85% dan spontan 11,41%, sedangkan pada expansion rate terjadi pola peningkatan secara kuadratik dengan titik maksimum untuk cairan pikel, Leoconosctoc mesenteroides dan spontan berturut-turut adalah 16,89; 16,54 dan 16,30. Pada penampakan granula pati, untuk semua perlakuan kultur starter, semakin lama fermentasi semakin banyak permukaan granula yang mengalami kerusakan. Kata Kunci : Fermentasi, tepung, ubi jalar kuning, Leuconostoc mesenteroides, pikel, bakteri asam laktat, swelling power, solubility ABSTRACT The aims of this study were to determine the effect of starter culture addition, and the length of fermentation, 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), factorial with two factors and three replications. The first factor was the starter culture of lactic acid bacteria, namely: the starter from spontaneous fermentation, pickle brine, and Leuconostoc mesenteroides. The second factor was the length of fermentation consisted of 0 hours, 24 hours, 48 hours, 72 hours. Data of functional properties were analyzed by using ANOVA and further tested by orthogonal polynomial-contrast test at 1% 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, and there were interactions on parameter of pH, starch yield, water retention, and expansion rate. During fermentation (0-72 hours) there was a linear decrease in pH, starch yield, color and aroma score, 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%, Leuconostoc mesenteroides 10.85% and spontaneously 11.41%, while in the parameter of expansion rate occurred a quadratic increase pattern with the maximum point for pickle brine, Leoconosctoc mesenteroides and spontaneously were 16.89; 16.54 and 16.30. On the starch granule appearance, for all starter culture treatments, the longer the fermentation, the more damaged granular surface. Keywords : Lactic acid bacteria, Leuconostoc mesenteroides, functional properties, spontaneous fermentation, yellow sweet potato, flour, pickle brine

Jenis Karya Akhir:	Skripsi
Subyek:	> Pertanian ( Umum )
Program Studi:	Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian
Pengguna Deposit:	201808286 . Digilib
Date Deposited:	09 Aug 2018 04:04
Terakhir diubah:	09 Aug 2018 04:04
URI:	http://digilib.unila.ac.id/id/eprint/32702

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