Handayani, Baiq Rien and Hartiwi, Nurul and Ariyana, Mutia Devi (2022) Study on the Quality of Fermented Tapioca with Variation of Lactic Acid Bacteria (LAB) Types. Advances in Biological Sciences Research, 16. pp. 283-288. ISSN 2468-5747
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Abstract
Fermentation potentially improves the quality of tapioca. Fermentation of tapioca occurred either spontaneously or with the addition of starters. Lactic acid bacteria widely used as a starter on flour fermentation. This study aimed to determine the effect of the types of Lactic acid bacteria on the characteristic of fermented tapioca. The method used in this study was an experimental method carried out in the laboratory and designed using a Completely Randomized Design (CRD) with one factor, i.e the types of lactic acid bacteria that consisted of 5 treatments (control, Lactobacillus plantarum, L. acidophilus, L. casei and L. fermentum). The results showed that the types of lactic acid bacteria significantly affected the pH, Aw, viscosity, and total lactic acid bacteria, but had no significant effect on the yield and degree of whiteness of fermented tapioca. Fermentation using L. plantarum as a starter was the best treatment to produced fermented tapioca characterized by pH value of 4.37, water activity 0.54, yield 17.20%, viscosity 27,360 cps, degree of whiteness 95.10 and total lactic acid bacteria 1.96 × 10−7 CFU / gram.
| Item Type: | Article |
|---|---|
| Keywords (Kata Kunci): | Cassava; Fermented tapioca flour; Lactic acid bacteria |
| Subjects: | Q Science > QR Microbiology |
| Divisions: | Fakultas Teknologi Pangan dan Agroindustri |
| Depositing User: | Baiq Rien Handayani, SP. MSi. PhD. |
| Date Deposited: | 29 Jun 2023 03:31 |
| Last Modified: | 29 Jun 2023 03:31 |
| URI: | http://eprints.unram.ac.id/id/eprint/40476 |
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