Article Per Year (5 Year)
p-Index From 2021 - 2026
0.659
P-Index
This Author published in this journals
All Journal METANA agriTECH Jurnal Teknologi & Industri Hasil Pertanian Journal of Food and Culinary Jurnal Kesehatan Tambusai
Annisa Kusumaningrum
Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro, Semarang
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Dentistry Economics, Econometrics & Finance Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : METANA

 1 
UPAYA PERBAIKAN SIFAT FISIKOKIMIA TEPUNG UBI KAYU MELALUI PROSES FERMENTASI SAWUT UBI KAYU DENGAN STARTER BAKTERI ASAM LAKTAT LACTOBACILLUS CASEI DAN PEMANFAATANNYA SEBAGAI BAHAN BAKU SNACK TRADISIONAL PILUS DAN ROTI MUFFIN Kusumaningrum, Annisa; Sumardiono, Siswo
METANA Vol 8, No 02 (2012): Desember 2012
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (222.425 KB) | DOI: 10.14710/metana.v8i02.6809

Abstract

Cassava is one of the biggest commodity in Indonesia which is the total amount of its production is 24,080,000 ton/year. This huge amount of cassava can be used as cassava flour so that it could have similar characteristics with wheat flour. Therefore, in this research the cassava is being modified by fermentation method using the lactic acid bacteria starter,i.e Lactobacillus casei. While the cassava grate is being fermented, the enzyme that could destroy the cassava cell is produced by bacteria so it cause the degradation of starch granula. This condition changes of the physiochemical characteristic of cassava flour produced. The purpose of this research determines the best condition from the variables concentration of lactic acid bacteria starter and fermentation time of the cassava grate to physiochemical characteristic of cassava flour. The best conditions of cassava flour is fermentation time of 48 hour and 6% v/v Lactobacillus casei concentration. Physiochemical characteristic of cassava flour best treatment is the swelling power of 14.13, level of expand “pilus” snack 596.399%, baking expansion 2.28 cm /g and hardness of 3 muffin cake was 620.262 gf. Keywords: cassava fermentation, Lactobacillus casei, physiochemical characteristic, fermentation time, concentration of lactic acid bacteria starter
Co-Authors Agus Susanto Amdani, Rima Zuriah Amri, Aldicky Faizal Andi Febrisiantosa Andri Frediansyah, Andri asep nurhikmat Dewandaru, Bayu Murti Herawati, Ervika Rahayu Novita Praharasti, Anggita Sari Prayogi, Siswo Siswo Sumardiono Siswoprayogi, Siswoprayogi Yuniar Khasanah