KARAKTERISTIK FISIKOKIMIA DAN SENSORI TEPUNG SUKUN (Artocarpus altilis) FERMENTASI DENGAN RAGI TEMPE

The level of public dependency on wheat flour is high, causing an increase in Indonesian wheat imports. Attention is needed to find alternative wheat ingredients from local agricultural products, one of which is breadfruit. However, breadfruit flour gives a bitter bitter taste so breadfruit processing is needed, namely fermentation. The aim of this research was to determine the effect of fermentation time and the addition of tempeh yeast concentration on the physicochemical and sensory properties of fermented breadfruit flour and to determine the best treatment for the physicochemical and sensory properties of fermented breadfruit flour.
The design used in this research was a factorial randomized block design (RAK) with 2 treatment factors consisting of factor I, namely the length of fermentation time (A), namely 24 hours, 36 hours and 48 hours. Meanwhile, factor II is the concentration of tempeh yeast (B), namely 0.5%, 1% and 1.5%. Observation parameters include yield, water content, ash content, fat content, protein content, total sugar content, fiber content, antioxidant activity, kamba density, swelling power, color intensity, and organoleptics (taste, color, aroma, texture and appearance) .
The results showed that differences in fermentation time and the addition of tempeh yeast concentration had a significant effect on the physicochemical and sensory characteristics of breadfruit flour. Fermentation time of 36 hours and additional concentration of 0.5% was the best treatment with a yield of 18.2%, water content of 8.98%; ash content 3.07%; fat content 2.69%; protein content 3.83%; total sugar content 80.38%; fiber content 14.02%; antioxidant activity 22.67%; kamba density 0.58 g/cm3; swelling power 7.00%; Color intensity L value 80.4; a value 5.26; b value 19.00; taste value 3.73 (typical of fermentation); color 3.67 (yellowish white); aroma 4.27 (typical of fermentation); texture 3.20 (rather rough); and appearance 3.73 (bright).