Karakteristik tepung ubi jalar madu (Ipomoea batatas L.) termodifikasi oleh starter mocaf dengan variasi waktu fermentasi

Abstract

Sweet potato (Ipomea batatas L.) is an agricultural commodity that has high prospects for development. One type of sweet potato that is popular is honey sweet potato. Honey sweet potato will be decrease in quality if not consumed immediately. An alternative that can be done is by processing honey sweet potato into flour to increase its use value and shelf life. Flour modification is carried out biologically by fermentation by mocaf starter which contain lactic acid bacteria to improve flour characteristics. The purpose of this study was to determine the physical, chemical and technical functional characteristics of honey sweet potato flour modified by mocaf starter with variation of fermentation times and to determine the appropriate fermentation time to produced the best modified honey sweet potato flour. The research design used a single factor randomized design namely variations in fermentation time. Variations of fermentation time used 0 hours, 6 hours, 12 hours, 18 hours, 24 hours, 30 hours, and 36 hours with 0 hours of fermentation (without fermentation) as a control. The experiment was repeated 3 times. The resulting product was tested for yield, physical properties (whiteness and pH), chemical properties (moisture content, starch content, amylose and amylopectin content), technical functional properties (water holding capacity, oil holding capacity, swelling power, and solubility). The research results showed that the characteristics of honey sweet potato flour were modified by mocaf starter with variations in fermentation time in yield parameters ranged from 21.69-30.94%; white degree ranged from 73.46 to 83.63; pH ranged from 5.39 to 4.11; water content ranged from 7.28-7.75%; starch content ranged from 49.98- 60.83%; amylose content ranged from 22.88-29.40%; amylopectin levels ranged from 20.58 to 37.95%; water holding capacity (WHC) ranged from 193.54- 252.78%; oil holding capacity (OHC) ranged from 121.94-144.95%; swelling power ranged from 7.59 to 13.23 g/g; solubility ranged from 1.76-5.52%. The appropriate fermentation time to produced the best modified honey sweet potato flour based on the effectiveness test was obtained at a fermentation time of 36 hours (A6)