Sifat fisikokimia tepung umbi kimpul (Xanthosoma sagittifolium) termodifikasi metode fermentasi

Abstract

𝘊𝘰𝘤𝘰𝘺𝘢𝘮 𝘵𝘶𝘣𝘦𝘳 𝘱𝘳𝘰𝘤𝘦𝘴𝘴𝘦𝘥 𝘪𝘯𝘵𝘰 𝘧𝘭𝘰𝘶𝘳 𝘱𝘳𝘰𝘷𝘪𝘥𝘦𝘴 𝘢𝘥𝘥𝘦𝘥 𝘷𝘢𝘭𝘶𝘦 𝘧𝘰𝘳 𝘵𝘩𝘦 𝘱𝘶𝘳𝘱𝘰𝘴𝘦, 𝘣𝘦𝘤𝘰𝘮𝘪𝘯𝘨 𝘢𝘯 𝘢𝘭𝘵𝘦𝘳𝘯𝘢𝘵𝘪𝘷𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘴𝘶𝘣𝘴𝘵𝘪𝘵𝘶𝘵𝘪𝘰𝘯 𝘰𝘧 𝘸𝘩𝘦𝘢𝘵 𝘧𝘭𝘰𝘶𝘳, 𝘵𝘰 𝘢𝘱𝘱𝘳𝘰𝘢𝘤𝘩 𝘵𝘩𝘦 𝘸𝘩𝘦𝘢𝘵 𝘧𝘭𝘰𝘶𝘳 𝘤𝘩𝘢𝘳𝘢𝘤𝘵𝘦𝘳𝘪𝘴𝘵𝘪𝘤 𝘯𝘦𝘦𝘥 𝘵𝘰 𝘣𝘦 𝘥𝘰𝘯𝘦 𝘮𝘰𝘥𝘪𝘧𝘪𝘤𝘢𝘵𝘪𝘰𝘯 𝘤𝘰𝘤𝘰𝘺𝘢𝘮 𝘵𝘶𝘣𝘦𝘳 𝘧𝘭𝘰𝘶𝘳. 𝘛𝘩𝘦 𝘱𝘶𝘳𝘱𝘰𝘴𝘦 𝘰𝘧 𝘵𝘩𝘪𝘴 𝘴𝘵𝘶𝘥𝘺 𝘸𝘢𝘴 𝘵𝘰 𝘥𝘦𝘵𝘦𝘳𝘮𝘪𝘯𝘦 𝘵𝘩𝘦 𝘤𝘰𝘯𝘤𝘦𝘯𝘵𝘳𝘢𝘵𝘪𝘰𝘯 𝘵𝘺𝘱𝘦 𝘰𝘧 𝘺𝘦𝘢𝘴𝘵 𝘢𝘯𝘥 𝘧𝘦𝘳𝘮𝘦𝘯𝘵𝘢𝘵𝘪𝘰𝘯 𝘵𝘪𝘮𝘦 𝘰𝘯 𝘵𝘩𝘦 𝘤𝘩𝘢𝘳𝘢𝘤𝘵𝘦𝘳𝘪𝘴𝘵𝘪𝘤𝘴 𝘰𝘧 𝘮𝘰𝘥𝘪𝘧𝘪𝘦𝘥 𝘤𝘰𝘤𝘰𝘺𝘢𝘮 𝘵𝘶𝘣𝘦𝘳 𝘧𝘭𝘰𝘶𝘳. 𝘛𝘩𝘦 𝘳𝘦𝘴𝘦𝘢𝘳𝘤𝘩 𝘥𝘦𝘴𝘪𝘨𝘯 𝘶𝘴𝘦𝘥 𝘢 𝘙𝘢𝘯𝘥𝘰𝘮𝘪𝘻𝘦𝘥 𝘉𝘭𝘰𝘤𝘬 𝘋𝘦𝘴𝘪𝘨𝘯 (𝘙𝘈𝘒) 𝘸𝘪𝘵𝘩 3 𝘳𝘦𝘱𝘦𝘵𝘪𝘵𝘪𝘰𝘯. 𝘛𝘩𝘦 𝘳𝘦𝘴𝘦𝘢𝘳𝘤𝘩 𝘥𝘢𝘵𝘢 𝘸𝘦𝘳𝘦 𝘢𝘯𝘢𝘭𝘺𝘻𝘦𝘥 𝘶𝘴𝘪𝘯𝘨 𝘈𝘕𝘖𝘝𝘈 𝘧𝘰𝘭𝘭𝘰𝘸𝘦𝘥 𝘣𝘺 𝘵𝘩𝘦 5% 𝘉𝘕𝘑 𝘵𝘦𝘴𝘵. 𝘛𝘩𝘦 𝘳𝘦𝘴𝘶𝘭𝘵𝘴 𝘴𝘩𝘰𝘸𝘦𝘥 𝘵𝘩𝘢𝘵 𝘵𝘩𝘦 𝘵𝘺𝘱𝘦 𝘰𝘧 𝘺𝘦𝘢𝘴𝘵 𝘢𝘯𝘥 𝘧𝘦𝘳𝘮𝘦𝘯𝘵𝘢𝘵𝘪𝘰𝘯 𝘵𝘪𝘮𝘦 𝘩𝘢𝘥 𝘢 𝘴𝘪𝘨𝘯𝘪𝘧𝘪𝘤𝘢𝘯𝘵 𝘦𝘧𝘧𝘦𝘤𝘵 𝘰𝘯 𝘤𝘳𝘶𝘥𝘦 𝘧𝘪𝘣𝘦𝘳 𝘢𝘯𝘥 𝘣𝘶𝘭𝘬 𝘥𝘦𝘯𝘴𝘪𝘵𝘺, 𝘣𝘶𝘵 𝘩𝘢𝘥 𝘯𝘰 𝘴𝘪𝘨𝘯𝘪𝘧𝘪𝘤𝘢𝘯𝘵 𝘦𝘧𝘧𝘦𝘤𝘵 𝘰𝘯 𝘮𝘰𝘪𝘴𝘵𝘶𝘳𝘦 𝘤𝘰𝘯𝘵𝘦𝘯𝘵, 𝘢𝘴𝘩 𝘤𝘰𝘯𝘵𝘦𝘯𝘵, 𝘺𝘪𝘦𝘭𝘥 𝘢𝘯𝘥 𝘸𝘩𝘪𝘵𝘦𝘯𝘦𝘴𝘴. 𝘛𝘩𝘦 𝘣𝘦𝘴𝘵 𝘵𝘳𝘦𝘢𝘵𝘮𝘦𝘯𝘵 𝘧𝘰𝘳 𝘮𝘰𝘥𝘪𝘧𝘪𝘦𝘥 𝘤𝘰𝘤𝘰𝘺𝘢𝘮 𝘵𝘶𝘣𝘦𝘳 𝘧𝘭𝘰𝘶𝘳 𝘸𝘢𝘴 3.33% 𝘸𝘢𝘵𝘦𝘳 𝘤𝘰𝘯𝘵𝘦𝘯𝘵, 4.05% 𝘢𝘴𝘩 𝘤𝘰𝘯𝘵𝘦𝘯𝘵, 1.96% 𝘤𝘳𝘶𝘥𝘦 𝘧𝘪𝘣𝘦𝘳, 68.13% 𝘸𝘩𝘪𝘵𝘦𝘯𝘦𝘴𝘴 𝘥𝘦𝘨𝘳𝘦𝘦, 21.2% 𝘺𝘪𝘦𝘭𝘥 𝘢𝘯𝘥 0.958 𝘣𝘶𝘭𝘬 𝘥𝘦𝘯𝘴𝘪𝘵𝘺. 𝘛𝘩𝘦 𝘣𝘦𝘴𝘵 𝘵𝘳𝘦𝘢𝘵𝘮𝘦𝘯𝘵 𝘧𝘰𝘳 𝘮𝘰𝘥𝘪𝘧𝘪𝘦𝘥 𝘤𝘰𝘤𝘰𝘺𝘢𝘮 𝘵𝘶𝘣𝘦𝘳 𝘧𝘭𝘰𝘶𝘳 𝘸𝘢𝘴 𝘸𝘪𝘵𝘩 1,5% 𝘤𝘰𝘯𝘤𝘦𝘯𝘵𝘳𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘣𝘢𝘬𝘦𝘳’𝘴 𝘺𝘦𝘢𝘴𝘵 𝘢𝘯𝘥 𝘧𝘦𝘳𝘮𝘦𝘯𝘵𝘢𝘵𝘪𝘰𝘯 𝘵𝘪𝘮𝘦 12 𝘩𝘰𝘶𝘳𝘴 𝘸𝘪𝘵𝘩 𝘢 𝘸𝘢𝘵𝘦𝘳 𝘤𝘰𝘯𝘵𝘦𝘯𝘵 𝘰𝘧 4.33%, 𝘢𝘴𝘩 𝘤𝘰𝘯𝘵𝘦𝘯𝘵 𝘰𝘧 3.76%, 𝘤𝘳𝘶𝘥𝘦 𝘧𝘪𝘣𝘦𝘳 2.01%, 𝘸𝘩𝘪𝘵𝘦𝘯𝘦𝘴𝘴 𝘥𝘦𝘨𝘳𝘦𝘦 68.37, 𝘺𝘪𝘦𝘭𝘥 22.3% 𝘢𝘯𝘥 𝘣𝘶𝘭𝘬 𝘥𝘦𝘯𝘴𝘪𝘵𝘺 0.971.

Keywords

• Xanthosoma sagittifolium
• yeast concentration
• fermentation time
• cocoyam tubber flour modified