PENINGKATAN KADAR PATI RESISTEN TIPE III TEPUNG SINGKONG TERMODIFIKASI MELALUI FERMENTASI DAN PEMANASAN BERTEKANAN-(Improvement Level of Resistant Starch Type III on Modified Cassava Flour Using Fermentation and Autoclaving-Cooling)

PENINGKATAN KADAR PATI RESISTEN TIPE III TEPUNG SINGKONG TERMODIFIKASI MELALUI FERMENTASI DAN PEMANASAN BERTEKANAN-(Improvement Level of Resistant Starch Type III on Modified Cassava Flour Using Fermentation and Autoclaving-Cooling)

Modified Cassava flour (Mocaf) is a product derived from cassava flour that uses principles of cassava cell modification through fermentation for 12-72 hours. This study aims to improve the levels of resistant starch in cassava flour using lactic acid bacteria fermentation and autoclaving-cooling. C...

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Bibliographic Details
Published in:Biopropal Industri Vol. 9; no. 1; pp. 9 - 23
Main Authors: Raden Haryo Bimo Setiarto, Nunuk Widhyastuti, Arumsyah Sumariyadi
Format: Journal Article
Language:Indonesian
Published: Balai Riset dan Standardisasi Industri Pontianak 01-06-2018
Subjects:
autoclaving-cooling
fermentation
lactic acid bacteria
modified cassava flour
resistant starch
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Summary:Modified Cassava flour (Mocaf) is a product derived from cassava flour that uses principles of cassava cell modification through fermentation for 12-72 hours. This study aims to improve the levels of resistant starch in cassava flour using lactic acid bacteria fermentation and autoclaving-cooling. Cassava slices fermented with mixed cultures of lactic acid bacteria (Lactobacillus plantarum B-307:Leuconostoc mesenteroides SU-LS 67=1:1) for 18 hours at 37oC. The fermented cassava then autoclaved (121oC, 15 min) and cooled (4oC, 24 hours) for 1-3 cycles. Cassava slices was dried (70oC, 16 hours), grounded and sieved (80 mesh) to obtain modified cassava flour. Combination of autoclaving-cooling and fermentation could increase resistant starch level of Mocaf. Fermentation with 2 cycles of autoclaving-cooling (FAC-2S) produced the highest resistant starch content (12.51%) compared to other treatments. This value was around 4.5-fold higher than the control (2.81%). Increased levels of resistant starch could contribute to decrease the digestibility of Mocaf.Keywords: autoclaving-cooling, fermentation, lactic acid bacteria, modified cassava flour, resistant starch ABSTRAKTepung singkong termodifikasi (Mocaf) merupakan produk turunan dari tepung singkong yang menggunakan prinsip modifikasi sel singkong secara fermentasi selama 12-72 jam. Penelitian ini bertujuan meningkatkan kadar pati resisten tepung singkong melalui fermentasi bakteri asam laktat dan pemanasan bertekanan-pendinginan. Irisan singkong difermentasi dengan kultur campuran bakteri asam laktat (Lactobacillus plantarum B-307:Leuconostoc mesenteroides SU-LS 67 = 1:1) selama 18 jam pada suhu 37oC. Irisan singkong fermentasi selanjutnya di autoklaf (121oC, 15 menit) dan didinginkan (4oC, 24 jam) untuk 1-3 siklus. Irisan singkong kemudian dikeringkan (70oC, 16 jam), digiling dan diayak (80 mesh) untuk mendapatkan tepung singkong termodifikasi. Kombinasi pemanasan bertekanan-pendinginan dengan fermentasi mampu meningkatkan kadar pati resisten pada tepung singkong termodifikasi. Perlakuan fermentasi dengan 2 siklus pemanasan bertekanan-pendinginan (FAC-2S) menghasilkan kadar pati resisten tertinggi (12,51%) dibanding perlakuan lainnya dan meningkatkan kadar pati resisten sebesar 4,5 kali lipat dibandingkan perlakuan kontrol (2,81%). Peningkatan kadar pati resisten menyebabkan terjadinya penurunan daya cerna pada tepung singkong termodifikasi.Kata kunci: bakteri asam laktat, fermentasi, pati resisten, pemanasan bertekanan-pendinginan, tepung singkong termodifikasi
ISSN:2089-0877
2502-2962