KARAKTERISTIK TEPUNG LABU KUNING TERFERMENTASI MENGGUNAKAN JENIS STATER BERBEDA - Wayan Trisnawati; Made Sugianyar (Jurnal Pengkajian dan Pengembangan Teknologi Pertanian, 2018)
The use of wheat flour until 2017 to increase along within in food consumption with wheat flour. Flour can also be processed from other ingredients that contain carbohydrates, such as pumpkin fruit. Processing of pumpkin flour fermentation using stater can improve flour characteristics. The aim of this research is to the find characteristic of pumkin flour in fermentation effect of stater. The research design was using Completely Randomized Design (RAL) with 4 treatments, namely fermentation treatment using bread yeast (R1), fermentation using BAL (B2), naturally fermented (A2), and without fermentation (TF1). The was repeated each treatment is 5 time. Analysis was performed on proximate, solubility, swelling power, antioxidant capacity, IC 50, and sensory test. Pumpkin flour result of research have quality of nutrient, solubility, and swelling power is good at treatment R1, enough with composition of water content equal to 9,12%db, ash content = 5,63%db, protein content = 23,78%db, fat content = 9,22%db, solubility = 1.33 g, swelling power = 8.51 g, antioxidant capacity 54.95 GAEAC, IC 50 = 81.09 mg / mL, and β-carotene of 783278.37 μg / 100 g.ABSTRAK             Penggunaan tepung terigu sampai tahun 2017 terus meningkat seiring dengan peningkatan konsumsi makanan dengan bahan dasar terigu. Tepung dapat juga diolah dari bahan lain yang mengandung karbohidrat, seperti buah labu kuning. Pengolahan tepung labu kuning cara fermentasi menggunakan stater dapat meningkatkan karakteristik tepung. Tujuan penelitian adalah mengetahui pengaruh jenis stater terhadap karakteristik tepung labu kuning. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan, yaitu perlakuan fermentasi menggunakan ragi tape (R1), fermentasi menggunakan BAL (B2), fermentasi secara alami (A2), dan tanpa fermentasi (TF1). Tiap perlakuan diulang sebanyak 5 kali. Analisis dilakukan terhadap kandungan proksimat, kelarutan, swelling power, kapasitas antioksidan, IC 50, dan Uji sensoris. Tepung labu kuning hasil penelitian menggunakan ragi tape (perlakuan R1) memiliki kualitas gizi, kelarutan, dan swelling power  cukup baik, dengan komposisi kadar air sebesar 9,12%db, kadar abu = 5,63%db, kadar protein = 23,78%db, dan kadar lemak = 9,22%db, kelarutan = 1,33 g, swelling power = 8,51 g, kapasitas antioksidan 54,95 GAEAC, IC 50 = 81,09 mg/mL, dan  β-karoten sebesar 783278,37 µg/100 g.