@article{Astuti_Andarwulan_Fardiaz_Purnomo_2017, title={KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL}, volume={28}, url={https://journal.ipb.ac.id/index.php/jtip/article/view/17629}, DOI={10.6066/jtip.2017.28.2.180}, abstractNote={<p><em>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 vari</em><em>ous </em><em>pasting properties for different food ingredient</em><em>s</em><em> through controlled fermentation technology using commercial inocul</em><em>ums</em><em>. </em><em>T</em><em>here are two </em><em>taro </em><em>varieties studied, namely Bentul and Satoimo. The fermentation time conducted were 12, 24, 36, and 48 hours. The commercial inocul</em><em>ums</em><em> added were NKL, Bimo CF, and Fermipan. The results showed that fermentation of taro with Bimo CF </em><em>for</em><em> 48</em><em> hours</em><em> increase </em><em>the </em><em>amylose content (66.82% for Bentul variety and 61</em><em>.</em><em>08% for Satoimo). The growth of mold contributed to the increas</em><em>e</em><em> </em><em>in</em><em> amylose content. L</em><em>onger fermentation time increase the </em><em>breakdown and final viscosity of Bentul taro flour, </em><em>but</em><em> decrease</em><em> the same characteristics in </em><em>Satoimo</em><em> flour</em><em>. F</em><em>ermented bentul taro flour </em><em>has </em><em>amylograph</em><em> pattern similar </em><em>to</em><em> type A, while Satoimo </em><em>has</em><em> type C. </em><em>Fermentation </em><em>using</em><em> Bimo CF for 48 hours produced the high</em><em>est</em><em> final viscosity in Bentul taro flour</em><em> (3405 cP) </em><em>thus it is </em><em>potential</em><em> to be used as a filler in products processed</em><em> at low temperature</em><em>. Meanwhile Satoimo taro produced flour with lowest breakdown viscosity </em><em>(0</em><em>.</em><em>75 cP)</em><em>, therefore it is </em><em>potential</em><em> to be used as a filler in products processed</em><em> at high temperature</em><em>.</em></p&gt;}, number={2}, journal={Jurnal Teknologi dan Industri Pangan}, author={AstutiSanti Dwi and Andarwulan, Nuri and Fardiaz, Dedi and PurnomoEko Hari}, year={2017}, month={Dec.}, pages={180-193} }