GDL

Analysis of Corn Flour that has Modified by Lactate Acid Bacteria Isolate

Tugas Akhir, 014 / 2013 / ANK
Undergraduate Theses from JBPTPPOLBAN / 2017-04-10 11:10:04
Oleh : Mumpuni Kusumawardhani - 101431021 & Stacia Valentina Az-zahra - 101431030 (mumpunikusuma@ymail.com; chieoocantik@ymail.com)
Dibuat : 2017-04-10, dengan 4 file

Keyword : tepung jagung, tepung jagung termodifikasi, fermentasi, bakteri asam laktat
Subjek : corn flour, modified of corn flour, fermentation, lactic acid bacteria

Peningkatan pemanfaatan tepung jagung sebagai bahan baku industri pangan dalam mendukung ketahanan pangan dapat dilakukan dengan memodifikasi tepung jagung. Dalam penelitian ini dilakukan analisis tepung jagung yang telah dimodifikasi menggunakan isolat bakteri asam laktat (BAL). Penelitian ini bertujuan untuk mengetahui karakteristik tepung jagung yang dimodifikasi dengan isolat bakteri asam laktat melalui metode fermentasi, mengetahui pengaruh waktu fermentasi dan berbagai jenis BAL dengan karakteristik tepung jagung hasil modifikasi, membandingkan karakteristik tepung jagung hasil modifikasi dengan mengacu pada karakteristik tepung jagung berdasarkan SNI 01-3727-1995. Metode pembuatan tepung jagung dilakukan dengan Rancangan Acak dua kali ulangan. Percobaan di mulai dengan proses pembuatan grits jagung terlebih dahulu yang dilanjutkan dengan fermentasi menggunakan BAL dalam media susu skim. Perlakuan yang diberikan adalah fermentasi menggunakan susu skim dengan konsentrasi 2% (kontrol), campuran susu skim 2% dan "yakult 5%" (bakteri Lactobacillus casei Shirota Strain) dan campuran susu skim 2% dengan starter cina 5% (campuran bakteri Lactobacillus burgarius dan Streptococcus thermophilus). Tepung jagung yang diperoleh kemudian dianalisis sifat fisik, kimia dan mikrobiologi. Analisis fisik meliputi derajat putih dan rendemen, analisis kimia meliputi analisis pH, Dextrose Ekuivalen dan proksimat; sedangkan analisis mikrobiologi meliputi khamir dan kapang, total plate count dan bakteri asam laktat. Dari penelitian ini didapatkan hasil bahwa terdapat perbedaan nyata dalam nilai % kadar air, abu dan pH. Sedangkan nilai derajat putih, % rendemen, % karbohidrat, % protein, % lemak, % serat kasar dan % dextrose ekuivalen dari sampel tepung jagung tidak berbeda secara nyata. Proses pencucian setelah proses fermentasi dapat melarutkan senyawa kimia yang terkandung dalam sampel sehingga nilai yang diperoleh cenderung tidak stabil. Hasil analisis tepung jagung termodifikasi dalam penelitian ini belum memenuhi karakteristik yang terdapat dalam SNI. Kata Kunci: tepung jagung, tepung jagung termodifikasi, fermentasi, bakteri asam laktat.

Deskripsi Alternatif :

The increasing of corn flour utilization as raw material in food industry to support food resilience could be achieved by modifying. On this research of Analysis modified corn flour with isolate of Lactate Acid Bacteria. The purposes of this research were to know the characteristics of the modified of corn flour by isolate of lactic acid bacteria through fermentation method, to determine the effect of fermentation time and the effect of various types of Lactate Acid Bacteria toward characteristics of the modified of corn flour, to compare characteristics of the modified of corn flour refers to characteristics of the modified of corn flour based on SNI 01-3727-1995. Production method of corn flour was produced by two replication and random design. The trial was began with making corn grits, than its continue with fermentation using Lactate Acid Bacteria on skim milk medium. The various of treatment of this fermentation were using skim milk with concentration was 2% (control system); mixing of skim milk with concentration was 2% and "yakult" with concentration was 5% (Lactobacillus casei Shirota Strain); and mixing of skim milk with concentration was 2% and chinese starter with concentation was 5% (mixing of Lactobacillus burgarius and Streptococcus thermophilus). Corn flour which has been obtained will be analyzed its physics properties, chemical properties and microbiology. Physical analysis include whiteness and yield, chemical analysis includes the analysis of pH, Dextrose Equivalence and proximate, while microbiological analysis includes yeasts and molds, total plate count and lactic acid bacteria. The result of this research, its has different at value of moisture content, ashes content, and pH. Whereas whiteness degrees, % of yield, % carbohydrate, % protein, % fat, % raw fiber, and equivalent of dextrose was same with the reference. Washing after fermentation process can dissolve the chemical compounds which contained in the sample so the value of the result was not stable. The characteristics of modified of corn flour in this research was not fulfill the spesification in SNI. Keyword: corn flour, modified of corn flour, fermentation, lactic acid bacteria.

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