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All Journal Jurnal Sains dan Teknologi Pangan Indonesian Food Science and TechnologyJournal Martabe : Jurnal Pengabdian Kepada Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Makara Journal of Science Jurnal Karya Abdi Masyarakat Jurnal Ilmiah Ilmu Terapan Universitas Jambi Jurnal Agroindustri Pangan Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Ade Yulia
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Nursing Public Health Social Sciences Other

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Journal : Makara Journal of Science

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Functional Properties of Purple Water Yam Flour Modified by Lactobacillus plantarum Ulyarti, Ulyarti; Yulia, Ade; Nazarudin, Nazarudin; Armando, Yunta Gombang; Erawaty, Lela
Makara Journal of Science Vol. 25, No. 1
Publisher : UI Scholars Hub

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Abstract

Purple water yam flour modified by Lactobacillus plantarum fermentation may be used as an ingredient in flour-based functional food. The purpose of this research is to determine the effect of fermentation time on the functional properties of purple water yam flour modified using L. plantarum. This research used a randomized block design with six treatments: without fermentation (control) and 12, 24, 36, 48, and 60 h of fermentation. Results showed that lactic acid bacteria initially grow well with increasing viability over 48 h of fermentation. Growth and viability rates began to decrease as the organisms entered the declining or dying phase. Statistical analysis showed that fermentation time affects the solubility at 75 °C, chromatic color values L* and b*, and antioxidant activity of flour. Fermentation for 36 h produced the best modified purple water yam flour with an antioxidant activity of 69.82%, bulk density of 0.817 g/mL, water absorption capacity of 3.31 g/g, oil absorption capacity of 1.20 g/g, solubility of 0.45%, L* of 80.33, a* of 16.33, and b* of −5.33. The results indicate that purple water yam flour modified by L. plantarum fermentation for 36 h could be developed as a functional food ingredient.
Co-Authors AA Sudharmawan, AA Agustian, Egie Bariyah, Wulan Emanauli, Emanauli Erawaty, Lela Fauziah Fiardilla Feni Feni Indriyani Indriyani Latifa Aini Lavlinesia Lisani, Lisani Meri Arisandi Nazarudin Oktaria, Fera Pransisca, Ica Purnawati, Zoles Rudi Prihantoro, Rudi S. Syamsyurizal Sahrial Sahrial Sari, Fenny Permata Silvi Leila Rahmi Suandi Suandi Y. G. Armando Yernisa Yernisa