Karakterisasi Tepung Beras Terfermentasi Secara Spontan dan Terkendali oleh Lactobacillus casei
(Characterization of Fermented Rice Flour Produced by Spontaneous and Controlled Fermentation (Lactobacillus casei))
Embedded Files
Nurhayati Nurhayati
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
Giyarto
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
Dian Putri Ariyanti
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
DOI:
ABSTRACT
Rice flour contain starch more than 80% db. The digestibility of rice flour can increase by fermentation i.e fermentation of the lactic acid bacteria. The objective of this research was to characterize of the fermented rice flour using by Lactobacillus casei. The research was conducted with the fermentation of IR 64 rice variety using L. casei also by spontaneous fermentation during 24 and 48 hours. The result showed that the fermented rice flour using L. casei for 48 hours had the good characteristic were viscosity 27oC 1,38 Cp, viscosity 70oC 1,55 Cp, viscosity 90oC 5,63 Cp. The other characteristic of the best fermented flour were bacteria population 7,93 log CFU/ml, pH value 2,86, titrated lactic acid 1,20%, degree of whiteness 83,57, water content 8,69%, amylose content 27,95%db, amylopectin content 40,89%db, rate of digestable starch 37,09%db for rapid digestable starch (RDS), 24,97%db for slowly digestable starch (SDS), and 6,78% db resistant starch (RS)., starch content 68,84%db,and digestibility value 90,07%db.
Keywords: rice, flour, controlled and spontaneous fermentation, Lactobacillus casei
REFERENCES
Ambriz SLR, Hernandez JJI, Acevedo EA, Tovar J, Perez LAB. 2008. Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour. J Food Chem. 107: 1515–1521.
AOAC. 2005. Official method of analysis associated of official agricultural chemists. Washington D.C. USA.
Apriyantono, A., D. Fardiaz, N. L. Puspitasari, Sedamawati dan S. Budiyanto., 1989. Analisis Pangan. PAU Pangan dan Gizi, IPB Press.
Badan Standardisasi Nasional. 2009. SNI 3549-2009 Tentang Tepung Beras. Badan Standardisasi Nasional, Jakarta.
Buckle, K. A, R. A Edward, G. H. Fleet dan M. Wooton. 1987. Ilmu Pangan. Diterjemahkan oleh H. Purnomo dan Adiono. Universitas Indonesia Press, Jakarta.
Buriti, C. A, Castro I. A, Saad S. M. I. 2010. Viability of Lactobacillus acidophilus synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions. Int J Food Microbiology, 137: 121-129.
Cambell-Platt, G. 1994. Fermented food- a worlds perspective. Food Research International, 27: 253.
Chen, Z. 2003. “Phsycochemical Properties of Sweet Potato Starches and teir Aplication in Noodle Products”. [Disertasi]. Belanda: Wageningen University.
[Deptan] Departemen Pertanian. 2011. “Produksi Beras 2011”. Laporan Departemen Pertanian. Departemen Pertanian Republik Indonesia, Jakarta.
Earle, R. L., 1969. Satuan Operasi Dalam Pengolahan Pangan. Penerjemah : Zein Nasution. Sastra Hudaya, Bogor.
Englyst, H. N, S. M. Kingman, and J. H. Cummings. 1992. Classification and measurement of nutritionally important sstarch fractions. Eur. J. Clin. Nutr. 46: S33–S50.
Fardiaz, Srikandi.1992. Mikrobiologi Pangan 1. PT Gramedia Pustaka Utama, Jakarta.
Gaurav, F. 2003. Digital Color Imaging Handbox. CRC Press.
Hadioetomo, R. S. 1994. Mikrobiologi Dasar Dalam Praktek. PT Gramedia, Jakarta.
Halferich, W. dan D. C. Westhoff. 2002. All About Yogurt. Prentice Hall. Inc: New York.
Harianie, L. A. R., Yunianta., Bambang, D. A. 2009. Pembuatan pati tinggi amilosa secara enzimatis dari pati ubi kayu (Manihot esculenta) dan aplikasinya untuk pembuatan maltosa. El-Hayah, 1 (1): 14-24.
Hua-di, Y., Wei, S., Zheng-xiang, W. 2007. Bacterial Isolation and Pullulanase Characterization.http://en.enki.com.cn/article_en/CJFDTOTALSPYK200709003.htm. [Diakses Tanggal 26 Desember 2012].
Hubeis, M. 1984. Pengantar Pengolahan Tepung Serealia dan biji-bijian. Jurusan Teknologi Pangan dan Gizi. FATETA IPB, Bogor.
Lehninger, A.L. 1982. Principles of Biochemistry. Worth, Pub., New York.
Laga, A. 2006. “Pengembangan Pati Termodifikasi dari Substrat Tapioka dengan Optimalisasi Pemotongan Rantai Cabang Menggunakan Enzim Pullulanase”. Prosiding Seminar Nasional PATPI, 2-3 Agustus 2006.
Miller, J.B. Pang, E dan Bramall, L..1992. Rice : High or low glycemic index food.Am. J.Clin.Nutr. 56 : 1034-1036.
Moechtar, 1990. Farmasi Fisika Bagian Sturktur Atom Dan Molekul Zat Padat dan Mikromeretika. Gadjah Mada Press, Yogyakarta.
Mulyandari, S.H. 1992. Kajian Perbandingan Sifat-Sifat Pati Umbi-Umbian danPati Biji-Bijian. Skripsi. IPB, Bogor.
Nago, M. C., HHounhouigan, J. D., Akissoe, N., Zanou, E., dan Mastress, C. 1998. Characterization of the beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects. Int. j. Food Science and Technology, 33: 307-31.
Nigam, P, Singh, D. 1995. Enzyme and microbial systems involved in starch processing. Enzyme and Microbial Technology, 17: 770-778.
Nurhayati. 2011. “Peningkatan Sifat Prebiotik Tepung Pisang Melalui Fermentasi dan Siklus Bertekanan-Pendinginan”. Disertasi. Bogor. Institut Pertanian Bogor.
Pranoto, Y. dan Triwitono, P. 2010. “Peningkatan Kecernaan Pati dan Perubahan Karakteristik Tepung Sorgum dengan Proses Fermentasi”. Tidak Diterbitkan. Hibah Penelitian Strategis Nasional. Gadjah Mada, Yogyakarta.
Subagio, A. 2006. “Ubi Kayu: Substitusi Berbagai Tepung-Tepungan”. Food Review Indonesia, 3 (8): 26-29.
Onyango, C, Okoth, M. W. 2003. The pasting behaviour of lactic fermention uji (an East African Sour Porridge). J. Science Food Agricultural, 83: 1412-1418.
Raimbault, M., Toro, C. R., Giraud, E., Soccol, C., Saucedo, G. 1996. Fermentation in Cassava Bioconversion. CIAT Publication 271 ISBN 958-9439-888. Columbia.
Rukmi, et al. 2002. Pembuatan Starter kering kultur campuran bakteri asam laktat dan Saccharomyces cereviceae untuk proses fermentasi produk sereal instan. Jurnal Tek. Pert., 4 (1): 56-69.
Winarno, F. G. 2008. Kimia Pangan dan Gizi. PT. Gramedia Pustaka Utama, Jakarta.
Wulan, N. S., Widyaningsih, T. D., dan Ekasari, D. 2007. Modifikasi pati alami dan pati hasil pemutusan rantai cabang dengan perlakuan fisik/kimia untuk meningkatkan kadar pati resisten pada pati beras. J. Teknologi Pertanian, 8 (2): 80-87.
Zhang, H., Jin, Z. 2010. Preparation of resistant starch by Hydrolysis of maize starch with pullulanase. J. Carbohydrate.
Published
20-12-2014
Issue
Vol. 8 No. 2 2014: Jurnal Agroteknologi
Pages
101-111
License
Copyright (c) 2014 Jurnal Agroteknologi
How to Cite
Nurhayati, N., Giyarto, & Ariyanti, D.P. (2014). Karakterisasi tepung beras terfermentasi secara spontan dan terkendali oleh Lactobacillus casei. Jurnal Agroteknologi, 8(2), 101-111.
Page updated
Report abuse