KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL
Article Sidebar
Published
28 December 2017
Keywords:
-
Bentul taro flour, commercial inoculums, controlled fermentation, filler, Satoimo taro flour
Abstract
Taro is one of non-rice carbohydrate sources which is rich in dietary fiber and minerals, mainly potassium, magnesium, calcium, dan phosphorus. The objectives of this research were to obtain taro flour with high amylose content and various pasting properties for different food ingredients through controlled fermentation technology using commercial inoculums. There are two taro varieties studied, namely Bentul and Satoimo. The fermentation time conducted were 12, 24, 36, and 48 hours. The commercial inoculums added were NKL, Bimo CF, and Fermipan. The results showed that fermentation of taro with Bimo CF for 48 hours increase the amylose content (66.82% for Bentul variety and 61.08% for Satoimo). The growth of mold contributed to the increase in amylose content. Longer fermentation time increase the breakdown and final viscosity of Bentul taro flour, but decrease the same characteristics in Satoimo flour. Fermented bentul taro flour has amylograph pattern similar to type A, while Satoimo has type C. Fermentation using Bimo CF for 48 hours produced the highest final viscosity in Bentul taro flour (3405 cP) thus it is potential to be used as a filler in products processed at low temperature. Meanwhile Satoimo taro produced flour with lowest breakdown viscosity (0.75 cP), therefore it is potential to be used as a filler in products processed at high temperature.
References
Adebowale OJ, Maliki K. 2011. Effect of fermen-tation period on the chemical composition and functional properties of Pigeon pea (Cajanus cajan) seed flour. Int Food Res J 18: 1329-1333.
Ahmed MSH. 2015. Effect of storage temperature and periods on some characteristics of wheat flour quality. Food Nutr Sci 6: 1148-1159. DOI: 10.4236/fns.2015.612120.
[AOAC] Association of Official Agricultural Chemists. 1995. Official Methods of Analysis: Method 991.43-Determination of Crude Fiber. Washing-ton DC.
Barus T, Wijaya LN. 2011. Mikrobiota dominan dan perannya dalam cita rasa tape singkong. Biota 16: 354−361. DOI: 10.24002/biota.v16i2.119.
Corsetti A, Settani L. 2007. Lactobacilli in sourdough fermentation. Food Res Int 40: 539-558. DOI: 10.1016/j.foodres.2006.11.001.
Cui SW. 2005. Food Carbohydrates: Chemistry, Physical Properties and Applications. 432 p. CRC Press, USA. DOI: 10.1201/97802034852 86.
Dura A, Blaszczak W, Rosell CM. 2014. Functio-nality of porous starch obtained by amylase or amyloglucosidase treatments. Carbohyd Polym 101: 837-845. DOI: 10.1016/j.carbpol.2013.10.0 13.
Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonarte P, Taljaard L, Mengu M, Franza CMAP, Holzapfel WH. 2007. Characterization and biochemical properties of predominant lactic
acid bacteria from fermenting cassava for selection as starter cultures. Int J Food Microbiol 114: 342-351. DOI: 10.1016/j.ijfoodmi cro.2006.09.029.
Kusnandar F. 2010. Kimia Pangan: Komponen Makro. 264 hlm. Dian Rakyat, Jakarta.
Kustyawati ME, Sari M, Haryati T. 2013. Efek Fermentasi dengan S. cerevisiae terhadap karakteristik biokimia tapioka. Agritech 33: 281-287. DOI: 10.22146/agritech.9549.
Maflahah. 2010. Model sistem kelembagaan pe-ngembangan industri talas. Agrointek 4: 87-99.
Misgiyarta, Mu’arif S, Arkenan Y. 2013. Strategi tek-nologi dan manajemen inovasi industri tepung kasava fermentasi. J Teknik Industri 3: 64-77.
Nurani D, Sukotjo S, Nurmalasari I. 2013. Optimasi proses produksi tepung talas (Colocasia esculenta, L. schott) termodifikasi secara fer-mentasi. J IPTEK 8: 65-71.
Oke MO, Bolarinwa IF. 2012. Effect of fermentation on physicochemical properties and oxalate content of cocoyam (Colocasia esculenta) Flour. ISRN Agronomy 2012: 1-4. DOI: 10.540 2/2012/978709.
Omemu AM, Oyewole OB, Bankole MO. 2007. Significance of yeasts in the fermentation of maize for ogi production. Food Microbiol 24: 571-576. DOI: 10.1016/j.fm.2007.01.006.
Padonou SW, Nielsen DS, Akissoe NH, Houn-houigan JD, Nago MC, Jakobsen M. 2010. Development of starter culture for improved processing of lafun, an african fermented cassava food product. J Appl Microbiol 109: 1402-1410. DOI: 10.1111/j.1365-2672.2010.04 769.x.
Perez EE, Gutierrez ME, De Delahaye EP, Tovar J, Lares M. 2007. Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours. J Food Sci 72: S367-S372. DOI: 10.1111/j.1750-3841.2007.00420.x.
Pradeksa Y, Darwanto DH, Masyhuri. 2014. Faktor-faktor yang mempengaruhi impor gandum Indo-nesia. Agro Ekonomi 25: 44-53. DOI: 10.22146/ agroekonomi.17381.
Putri WDR, Haryadi DW, Marseno, Cahyanto MN. 2011. Effect of biodegradation by lactic acid bacteria on physical properties of cassava starch. Int Food Res J 18: 1149-1154.
Rahmawati. 2013. Isolasi dan Identifikasi Mikroor-ganisme Indigenus dan Aplikasinya padar Fermentasi Jagung serta Karakterisasi Sifat Fisikokimia Tepung yang Dihasilkan. [Disertasi]. Bogor: Fakultas Teknologi Pertanian Sekolah Pascasarjana Institut Pertanian Bogor.
Rahmawati, Dewanti-Hariyadi R, Hariyadi P, Fardiaz D, Richana N. 2013. Isolation and identification of microorganism during spontaneous fermen-tation of maize. J Teknol Industri Pangan 24: 38-44. DOI: 10.6066/jtip.2013.24.1.33.
Rahmiati TM, Purwanto YA, Budijanto S, Khumaida N. 2016. Sifat fisikokimia dari 10 genotipe ubi kayu (Manihot esculenta Cantz) hasil pemulia-an. Agritech 36: 459-466. DOI: 10.22146/agri tech.16771.
Rattanachomsri U, Tanapongpipat S, Eurwilaichitr L, Champreda V. 2009. Stimultaneous non-thermal saccharification of cassava pulp by multi-enzyme activity and ethanol fermentation by Candida tropicalis. J Biosci Bioeng 107: 488-493. DOI: 10.1016/j.jbiosc.2008.12.024.
Richana N, Sunarti TC. 2004. Karakterisasi sifat kimia tepung umbi dan tepung pati umbi ganyong, suweg, ubi kelapa, dan gembili. J Pascapanen 1: 29-39.
Rios KR, Mondragon EG, Campos MS, Jimenez MR, Luna JL, Martinez IL, Ancona DB. 2016. Physicochemical and nutritional characteri-zation of starch isolated from Colocasia antiquorum cultivated in Oaxaca, Mexico. J Chem 2016: 1-7. DOI: 10.1155/2016/6721418.
Saidah, Syafruddin. 2014. Pengaruh Pupuk Anor-ganik terhadap Pertumbuhan dan Hasil Talas Jepang di Kabupaten Banggai Kepulauan. Prosiding Seminar Nasional Hasil Penelitian Tanaman Aneka Kacang dan Umbi: Inovasi Teknologi Tanaman Aneka Kacang dan Umbi untuk Mewujudkan Sistem Pertanian BioIndustri Berkelanjutan. Pusat Penelitian dan Pengem-bangan Tanaman Pangan, Badan Penelitian dan Pengembangan Pertanian. ISBN/ISSN 978-979-1159-65-4. http://www.balitkabi.litbang. pertanian.go.id. [2 Maret 2017].
Shandu KS, Maninder, Mukesh K. 2010. Studies on noodle of potato and rice starches and their blend in reation to their physicochemical pasting and gel properties. LWT-Food Sci Tech 43: 1289-1293. DOI: 10.1016/j.lwt.2010.03.003.
Singh J, Kaur L, McCarthy OJ. 2007. Factors influenching the physico-chemical, morpho-logical, thermal, and rheological properties of some chemically modified starches for food appllications - a review. Food Hydrocolloid 21: 1-22. DOI: 10.1016/j.foodhyd.2006.02.006.
Sobowale AO, Olurin TO, Oyewole OB. 2007. Effect of lactic acid bacteria starter culture fermen-tation of cassava on chemical and sensory characteristics of fufu flour. Afr J Biotechnol 6: 1954-958. DOI: 10.5897/AJB2007.000-2297.
Syamsir E, Hariyadi P, Fardiaz D, Andarwulan, Kusnandar F. 2011. Karakteristik tapioka dari lima varietas ubi kayu (Manihot utilisima Crantz) asal Lampung. J Agrotek 5: 95-105.
Tong C, Yaling C, Fufu T, Feifei X, Yan H, Hao C, Jinsong B. 2014. Genetic diversity of amylose content and RVA pasting parameter in 20 rice accessions grown in Hainan, Cina. Food Chem 161: 239-245. DOI: 10.1016/j.foodchem.2014. 04.011.
Wan J, Huang W, Zhong J, Huang L, Patricia RD, Liu B. 2011. Effects of LAB fermentation on physical properties of oat flour and its suitability for noodle making. Cereal Chem 88: 153-158. DOI: 10.1094/CCHEM-12-09-0160.
Wariyah CH, Anwar C, Astuti M, Supriyadi. 2014. Pasting properties of calcium fortified rice. Int Food Res J 21: 1025-1029.
Winger M, Khouryieh H, Aramouni F, Herald TJ. 2014. Sorghum flour characterization and evaluation in gluten-free flour tortilla. J Food Quality 37: 95-106. DOI: 10.1111/jfq.12080.
Yuan ML, Lu ZH, Cheng YQ, Li TL. 2008. Effect of spontaneous fermentation on the physical properties of corn starch and rheological cha-racteristics of corn starch noodle. J Food Eng 85: 12-17. DOI: 10.1016/j.jfoodeng.2007.06. 019.
Zaidul ISM, Yamauchi H, Takigawa S, Matsuura-Endo C, Suzuki T, Noda T. 2007. Correlation between the compositional and pasting proper-ties of various potato starches. Food Chem 105: 164-172. DOI: 10.1016/j.foodchem.2007. 03.061.
Zeng J, Gao H, Li G, Zhao X. 2012. Characteristic of corn flour fermented by some lactobacillus species. China Aca J El Publ House : 312-315.
Zhu LJ, Liu QQ, Sang Y, Gu MH, Shi YC. 2010. Underlying reasons for waxy rice flours having different pasting properties. Food Chem 120: 94-100. DOI: 10.1016/j.foodchem.2009.09.076.
Ahmed MSH. 2015. Effect of storage temperature and periods on some characteristics of wheat flour quality. Food Nutr Sci 6: 1148-1159. DOI: 10.4236/fns.2015.612120.
[AOAC] Association of Official Agricultural Chemists. 1995. Official Methods of Analysis: Method 991.43-Determination of Crude Fiber. Washing-ton DC.
Barus T, Wijaya LN. 2011. Mikrobiota dominan dan perannya dalam cita rasa tape singkong. Biota 16: 354−361. DOI: 10.24002/biota.v16i2.119.
Corsetti A, Settani L. 2007. Lactobacilli in sourdough fermentation. Food Res Int 40: 539-558. DOI: 10.1016/j.foodres.2006.11.001.
Cui SW. 2005. Food Carbohydrates: Chemistry, Physical Properties and Applications. 432 p. CRC Press, USA. DOI: 10.1201/97802034852 86.
Dura A, Blaszczak W, Rosell CM. 2014. Functio-nality of porous starch obtained by amylase or amyloglucosidase treatments. Carbohyd Polym 101: 837-845. DOI: 10.1016/j.carbpol.2013.10.0 13.
Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonarte P, Taljaard L, Mengu M, Franza CMAP, Holzapfel WH. 2007. Characterization and biochemical properties of predominant lactic
acid bacteria from fermenting cassava for selection as starter cultures. Int J Food Microbiol 114: 342-351. DOI: 10.1016/j.ijfoodmi cro.2006.09.029.
Kusnandar F. 2010. Kimia Pangan: Komponen Makro. 264 hlm. Dian Rakyat, Jakarta.
Kustyawati ME, Sari M, Haryati T. 2013. Efek Fermentasi dengan S. cerevisiae terhadap karakteristik biokimia tapioka. Agritech 33: 281-287. DOI: 10.22146/agritech.9549.
Maflahah. 2010. Model sistem kelembagaan pe-ngembangan industri talas. Agrointek 4: 87-99.
Misgiyarta, Mu’arif S, Arkenan Y. 2013. Strategi tek-nologi dan manajemen inovasi industri tepung kasava fermentasi. J Teknik Industri 3: 64-77.
Nurani D, Sukotjo S, Nurmalasari I. 2013. Optimasi proses produksi tepung talas (Colocasia esculenta, L. schott) termodifikasi secara fer-mentasi. J IPTEK 8: 65-71.
Oke MO, Bolarinwa IF. 2012. Effect of fermentation on physicochemical properties and oxalate content of cocoyam (Colocasia esculenta) Flour. ISRN Agronomy 2012: 1-4. DOI: 10.540 2/2012/978709.
Omemu AM, Oyewole OB, Bankole MO. 2007. Significance of yeasts in the fermentation of maize for ogi production. Food Microbiol 24: 571-576. DOI: 10.1016/j.fm.2007.01.006.
Padonou SW, Nielsen DS, Akissoe NH, Houn-houigan JD, Nago MC, Jakobsen M. 2010. Development of starter culture for improved processing of lafun, an african fermented cassava food product. J Appl Microbiol 109: 1402-1410. DOI: 10.1111/j.1365-2672.2010.04 769.x.
Perez EE, Gutierrez ME, De Delahaye EP, Tovar J, Lares M. 2007. Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours. J Food Sci 72: S367-S372. DOI: 10.1111/j.1750-3841.2007.00420.x.
Pradeksa Y, Darwanto DH, Masyhuri. 2014. Faktor-faktor yang mempengaruhi impor gandum Indo-nesia. Agro Ekonomi 25: 44-53. DOI: 10.22146/ agroekonomi.17381.
Putri WDR, Haryadi DW, Marseno, Cahyanto MN. 2011. Effect of biodegradation by lactic acid bacteria on physical properties of cassava starch. Int Food Res J 18: 1149-1154.
Rahmawati. 2013. Isolasi dan Identifikasi Mikroor-ganisme Indigenus dan Aplikasinya padar Fermentasi Jagung serta Karakterisasi Sifat Fisikokimia Tepung yang Dihasilkan. [Disertasi]. Bogor: Fakultas Teknologi Pertanian Sekolah Pascasarjana Institut Pertanian Bogor.
Rahmawati, Dewanti-Hariyadi R, Hariyadi P, Fardiaz D, Richana N. 2013. Isolation and identification of microorganism during spontaneous fermen-tation of maize. J Teknol Industri Pangan 24: 38-44. DOI: 10.6066/jtip.2013.24.1.33.
Rahmiati TM, Purwanto YA, Budijanto S, Khumaida N. 2016. Sifat fisikokimia dari 10 genotipe ubi kayu (Manihot esculenta Cantz) hasil pemulia-an. Agritech 36: 459-466. DOI: 10.22146/agri tech.16771.
Rattanachomsri U, Tanapongpipat S, Eurwilaichitr L, Champreda V. 2009. Stimultaneous non-thermal saccharification of cassava pulp by multi-enzyme activity and ethanol fermentation by Candida tropicalis. J Biosci Bioeng 107: 488-493. DOI: 10.1016/j.jbiosc.2008.12.024.
Richana N, Sunarti TC. 2004. Karakterisasi sifat kimia tepung umbi dan tepung pati umbi ganyong, suweg, ubi kelapa, dan gembili. J Pascapanen 1: 29-39.
Rios KR, Mondragon EG, Campos MS, Jimenez MR, Luna JL, Martinez IL, Ancona DB. 2016. Physicochemical and nutritional characteri-zation of starch isolated from Colocasia antiquorum cultivated in Oaxaca, Mexico. J Chem 2016: 1-7. DOI: 10.1155/2016/6721418.
Saidah, Syafruddin. 2014. Pengaruh Pupuk Anor-ganik terhadap Pertumbuhan dan Hasil Talas Jepang di Kabupaten Banggai Kepulauan. Prosiding Seminar Nasional Hasil Penelitian Tanaman Aneka Kacang dan Umbi: Inovasi Teknologi Tanaman Aneka Kacang dan Umbi untuk Mewujudkan Sistem Pertanian BioIndustri Berkelanjutan. Pusat Penelitian dan Pengem-bangan Tanaman Pangan, Badan Penelitian dan Pengembangan Pertanian. ISBN/ISSN 978-979-1159-65-4. http://www.balitkabi.litbang. pertanian.go.id. [2 Maret 2017].
Shandu KS, Maninder, Mukesh K. 2010. Studies on noodle of potato and rice starches and their blend in reation to their physicochemical pasting and gel properties. LWT-Food Sci Tech 43: 1289-1293. DOI: 10.1016/j.lwt.2010.03.003.
Singh J, Kaur L, McCarthy OJ. 2007. Factors influenching the physico-chemical, morpho-logical, thermal, and rheological properties of some chemically modified starches for food appllications - a review. Food Hydrocolloid 21: 1-22. DOI: 10.1016/j.foodhyd.2006.02.006.
Sobowale AO, Olurin TO, Oyewole OB. 2007. Effect of lactic acid bacteria starter culture fermen-tation of cassava on chemical and sensory characteristics of fufu flour. Afr J Biotechnol 6: 1954-958. DOI: 10.5897/AJB2007.000-2297.
Syamsir E, Hariyadi P, Fardiaz D, Andarwulan, Kusnandar F. 2011. Karakteristik tapioka dari lima varietas ubi kayu (Manihot utilisima Crantz) asal Lampung. J Agrotek 5: 95-105.
Tong C, Yaling C, Fufu T, Feifei X, Yan H, Hao C, Jinsong B. 2014. Genetic diversity of amylose content and RVA pasting parameter in 20 rice accessions grown in Hainan, Cina. Food Chem 161: 239-245. DOI: 10.1016/j.foodchem.2014. 04.011.
Wan J, Huang W, Zhong J, Huang L, Patricia RD, Liu B. 2011. Effects of LAB fermentation on physical properties of oat flour and its suitability for noodle making. Cereal Chem 88: 153-158. DOI: 10.1094/CCHEM-12-09-0160.
Wariyah CH, Anwar C, Astuti M, Supriyadi. 2014. Pasting properties of calcium fortified rice. Int Food Res J 21: 1025-1029.
Winger M, Khouryieh H, Aramouni F, Herald TJ. 2014. Sorghum flour characterization and evaluation in gluten-free flour tortilla. J Food Quality 37: 95-106. DOI: 10.1111/jfq.12080.
Yuan ML, Lu ZH, Cheng YQ, Li TL. 2008. Effect of spontaneous fermentation on the physical properties of corn starch and rheological cha-racteristics of corn starch noodle. J Food Eng 85: 12-17. DOI: 10.1016/j.jfoodeng.2007.06. 019.
Zaidul ISM, Yamauchi H, Takigawa S, Matsuura-Endo C, Suzuki T, Noda T. 2007. Correlation between the compositional and pasting proper-ties of various potato starches. Food Chem 105: 164-172. DOI: 10.1016/j.foodchem.2007. 03.061.
Zeng J, Gao H, Li G, Zhao X. 2012. Characteristic of corn flour fermented by some lactobacillus species. China Aca J El Publ House : 312-315.
Zhu LJ, Liu QQ, Sang Y, Gu MH, Shi YC. 2010. Underlying reasons for waxy rice flours having different pasting properties. Food Chem 120: 94-100. DOI: 10.1016/j.foodchem.2009.09.076.
Authors
AstutiS. D., AndarwulanN., FardiazD., & PurnomoE. H. (2017). KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL. Jurnal Teknologi Dan Industri Pangan, 28(2), 180-193. https://doi.org/10.6066/jtip.2017.28.2.180
Copyright and license info is not available