CHARACTERISTICS OF FERMENTED PORANG FLOUR WITH DIFFERENT FERMENTATION TIMES AND TYPES OF BACTERIA

Hannairne Rosita, Seveline Seveline

Abstract


Porang (Amorphophallus muelleri B.I) is exported as fresh or dried chips, yet Indonesia still imports konnyaku flour. Fermentation is expected to yield flour with good physicochemical and hedonic properties. The bacteria used must have oxalate-degrading and amylolytic characteristics. Lactobacillus rhamnosus and Lactobacillus plantarum are lactic acid bacteria capable of degrading oxalate. This study used a randomized block design with a factorial pattern, two factors, and two replications. Lactic acid bacteria type and fermentation time were used to determine changes in fermented porang flour. Porang was fermented for three and five days with L. rhamnosus and L. plantarum activity. Data were analyzed by ANOVA; if significantly different (p<0.05), the Duncan test was applied. Results showed bacteria significantly affected water content and panelists' preferences for color and overall. The interaction of bacteria and fermentation time significantly affected preference for aroma and texture. The best treatment was Lactobacillus plantarum for five days, with yield characteristics of 6.88%, 87.79% passing through the sieve, water content 5.21%, pH 4.28, water absorption 323.25%, and panelists' preference levels for color 4.13 (rather like), texture 3.93 (rather like), aroma 3.5 (rather like), and overall 4.00 (rather like)

Keywords


fermented flour, Lactobacillus plantarum, Lactobacillus rhamnosus, porang, porang fermented flour

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References


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DOI: https://doi.org/10.31326/jbio.v7i2.2980

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