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Nafilawati, Waode
Jurnal Sains dan Teknologi Pangan
Agriculture, Biological Sciences & Forestry

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ANALISIS SIFAT FISIKOKIMIA DAN ORGANOLEPTIK TEPUNG GADUNG (Dioscorea hispida Dennst.) TERMODIFIKASI OLEH BAKTERI ASAM LAKTAT (BAL) ASAL ISOLAT WIKAU MAOMBO Nafilawati, Waode
Jurnal Sains dan Teknologi Pangan Vol 1, No 3 (2016): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (396.809 KB) | DOI: 10.33772/jstp.v1i3.1548

Abstract

The purpose of this stusy was to investigate the effect of application of lactic acid bacteria (LAB) to organoleptic of gadung flour consist of taste, colour, aroma, and texture. This research based on completely randomized design (CRD) with four treatment that variation of fermentation time consist of treatment without fermentation (F0), fermentation in 1 day (F1), fermentation in 2 days (F2) and fermentation in 3 days (F3). The result of organoleptic showed that gadung flour with fermentation treatment for 3 days (F3), there was significant effect to organoleptic assessment of taste 3,653% (preferred), colour 3,638% (preferred), aroma 3,531% (preferred) and texture 3,683% (preferred).
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