Nurjanah, Ainun Qurrotaayun (2020) PEMBUATAN PATI TALAS SECARA FERMENTASI DENGAN JENIS STARTER BAKTERI ASAM LAKTAT DAN WAKTU FERMENTASI. Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

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Abstract

Talas carries a high level of starch in the yams. There are several varieties of modifications, one of which is a fermentation that uses the lactate acid bacteria as starters to modify starch. Fermentation modifided can enhance the physical and chemical qualities of starch. The purpose of the study was to identify the effect of the ignition type and long fermentation on the modified physical and chemical characteristics of the starch The study consists of several stages of the process of starch, starch making and fermentation using nested pattern design (Nested) with two factors. The I factor is the type of starter that consists of lactobacillus bulgaricus and streptococcus thermophilus. The II factor is a four-hours fermentation of 24 hours, 48 hours, 72 and 96 hours. Parameters include white degrees, rendemen, solubility index, ph levels, water content and total dissolved solids (TPT). Analysis of the tukey variation and further test. Research indicates that differences in the type of starter and long periods of fermentation have an effect on the rendemen starch. However, it does not affect the white degree, the solubility, ph levels, water content and total dissolved solids (TPT).

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201610220311007
Thesis Advisors:	Noor Harini (0021046105), Mochammad Wachid (0721068201)
Keywords:	taro, starch, fermentation, type of starter, time
Subjects:	Q Science > Q Science (General) Q Science > QD Chemistry Q Science > QR Microbiology
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	201610220311007
Date Deposited:	19 Aug 2020 06:08
Last Modified:	19 Aug 2020 06:08
URI :	http://eprints.umm.ac.id/id/eprint/64821

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