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All Journal HAYATI Journal of Biosciences Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) MANAJEMEN HUTAN TROPIKA Journal of Tropical Forest Management Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis Forum Pasca Sarjana Prosiding Seminar Nasional MIPA Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Penelitian Pascapanen Pertanian Jurnal Penelitian Tanaman Industri Buletin Penelitian Tanaman Rempah dan Obat Pembangunan Pedesaan Journal of Engineering and Technological Sciences Jurnal Kimia dan Kemasan agriTECH Planta Tropika Majalah Obat Tradisional Warta IHP (Warta Industri Hasil Pertanian) UNEJ e-Proceeding Jurnal Hasil Penelitian Industri AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Aplikasi Teknologi Pangan Informatika Pertanian Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Indonesian Food Science and TechnologyJournal Biosaintifika: Journal of Biology & Biology Education Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Penelitian Tanaman Industri (Littri) Buletin Penelitian Tanaman Rempah dan Obat Journal of Food Technology and Health Jurnal Kimia dan Kemasan Jurnal Ilmiah Pangan Halal Karimah Tauhid Policy Brief Pertanian, Kelautan, dan Biosains Tropika Halal Studies and Society Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) International Journal of Oil Palm
Nuri Andarwulan
Department Of Food Science And Technology, Faculty Of Agricultural Technology Bogor Agricultural University, Bogor 16680, Indonesia
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Journal : Forum Pasca Sarjana

 1 
Fermented was reported to have different physicochemical and functional properties to those of non fermented flour.  The objective of this research was to study the effect of spontaneous fermentation to chemical and rheological properties of corn flour and to identifying correlation among parameters.  Flour was prepared by spontaneous fermentation with variation of fermentation time (0, 12, 24, 36, 48, 60 and 72 hours).  The result indicated that the increasing of corn grits fermentation time wa Nur Aini; Purwiyatno Hariyadi; Tien R. Muchtadi; Nuri Andarwulan
Forum Pasca Sarjana Vol. 32 No. 1 (2009): Forum Pascasarjana
Publisher : Forum Pasca Sarjana

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Abstract

Fermented was reported to have different physicochemical and functional properties to those of non fermented flour.  The objective of this research was to study the effect of spontaneous fermentation to chemical and rheological properties of corn flour and to identifying correlation among parameters.  Flour was prepared by spontaneous fermentation with variation of fermentation time (0, 12, 24, 36, 48, 60 and 72 hours).  The result indicated that the increasing of corn grits fermentation time was decrease of protein, crude fiber, lipid, ash, starch  and amylase content of corn flour.  The increasing of protein content, reduction sugar, crude fiber, ash, bulk density and gelatinization time were decrease of gel strength.  Gel strength will be promote with increasing of angle of repose and peak viscosity.  Gel stickeness will decrease with increasing of amylosa: amylopecyin ratio and breakdown viscosity.   Key words: white corn, flour,fermentation, chemical, rheological
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