Effect of fermentation on the physicochemical properties of Indonesian indigenous Xanthosoma undipes K. Koch flour

Indonesia indigenous Xanthosoma undipes K. Koch can be processed into flour, so the flour characteristics approaching wheat flour. This research aims to know the physicochemical properties of Indonesian indigenous Xanthosoma undipes flour with fermentation treatments. Research using Completely Rando...

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Bibliographic Details
Main Authors: Wanita, Yeyen Prestyaning, Hatmi, Retno Utami, Nurnasari, Elda
Format: Conference Proceeding
Language:English
Subjects:
Bacteria
Carbohydrates
Fermentation
Flour
Lactic acid
Yeast
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Summary:Indonesia indigenous Xanthosoma undipes K. Koch can be processed into flour, so the flour characteristics approaching wheat flour. This research aims to know the physicochemical properties of Indonesian indigenous Xanthosoma undipes flour with fermentation treatments. Research using Completely Randomized Design (CRD) with three treatments, (water, 0.1%, lactic acid bacteria starter solution, and 0.5% yeast solution) and six replications. The results showed that: 1) the fermentation treatment for 12 hours with 0,1% lactic acid bacteria starter gave the lowest water and fat content, ie 9.86%, and 0.76%. This treatment also had the highest levels of crude fiber and carbohydrates, ie, 3.81% and 66.57. 3) The fermentation treatment with 0.5% yeast, gives the highest Xanthosoma undipes flour protein content, which is 6.00%, and the brightest flour color when compared with the other two treatments. Fermentation with 0.1% lactic acid bacteria starter solution can be introduced as an effective process for making indigenous Xanthomonas undipes flour, so the utilization of this tuber expands, and the added value increases.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0117104