BIO Web of Conferences (Jan 2024)

Characteristic of Modified Tannia Flour: Study of Starter Type and Fermentation Time

  • Wira Wirawan,
  • Harini Noor,
  • Damat Damat,
  • Ariadi Bambang Yudhi,
  • Punjungsari Tyas Nyonita,
  • Nisar Asma,
  • Purwaningsih Fauziyah Eni

DOI
https://doi.org/10.1051/bioconf/202410400050
Journal volume & issue
Vol. 104
p. 00050

Abstract

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This research analyzes the type of microbial starter and fermentation time on the characteristics of Modified Tannia Flour (MOTIF) with randomized design— nine treatments and three replications. The treatments were F (Lactobacillus bulgaricus bacteria, lactic acid bacteria and Bimo-CF Starter) and P (fermentation time 24 h, 36 h and 48 h). Observed variables being resistant starch, swilling power and water-soluble index and color test (l, a, b). The research results showed that the best treatment was the starter type Lactobaccilus bulgaricus with 36 h of fermentation producing a content of 10.50 %, ash content of 1.64 %, resistant starch content of 24.21 % and swelling power of 35.38 %. The use of a starter type of lactic acid bacteria with a fermentation time of 36 h has characteristics of flour with a water content of 13.41 %, ash content of 1.70 %, resistant starch content of 23.93 % and swelling power of 34.99 %, while using Bimo-CF starter with a fermentation time of 36 h has characteristics of flour with a water content of 17.22 %, ash content of 1.51 %, resistant starch content of 24.36 % and swelling power of 35.44 %.

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