THE EFFECTS OF FERMENTATION USING TEMPEH STARTER ON THE RHEOLOGICAL PROPERTIES OF JALI FLOUR

ALEXANDRA, MELITA (2018) THE EFFECTS OF FERMENTATION USING TEMPEH STARTER ON THE RHEOLOGICAL PROPERTIES OF JALI FLOUR. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Jali is a kind of cereals plant that has a good potential as ingredients of food products. But, this plant is still underutilized as the main ingredient or substitution in the food processing. Jali has good nutritional contents such as high in protein, carbohydrates, fats, and vitamins. Besides being able to be processed into porridge, jali can also be used as an ingredient in making cakes and bread by using it as a mixture in flour. Fermentation is a method to produce fermented food and preserve food. Some advantages in the fermentation process are increasing the nutritional content of food, reducing energy in processing food, and extending the shelf life of food products. The existence of a fermentation process carried out on jali seeds is thought to cause changes in some of the jali seed macromolecular compounds so that the characteristics of the products that produced from jali flour become more applicable. The purpose of this study was to determine the effect of fermentation using tempeh starter on the rheological properties of jali flour. Research carried out included microbiological analysis (yeast and mould plate count) in 24-hour and 72-hour fermented seed samples, physical analysis (Rapid Visco Analyzer Test), and chemical analysis (starch content, amylose-amylopectin content, and reducing sugar content) at all treatment samples. Yeast and mould plate count results showed good growth on tempeh starter on jali seed substrate. This can be seen from the total microbes that keep stable during fermentation. Physical test results with Rapid Visco Analyzer show a decrease in the value of peak viscosity, final viscosity, breakdown viscosity, through viscosity, and setback viscosity. Conversely, the pasting temperature increaseds and the peak time of each treatment was not significantly different. Through chemical tests it was found that during the fermentation process, there was a decrease in starch and amylose levels, as well as an increase in reducing sugar levels. According to the existing theory, some of the characteristics observed through the profile of fermented jali flour showed that 24-hour fermented jali flour was suitable for application in making noodles or starch-based films. While 72 hours fermented jali flour can be applied as thickening agent.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Beverage Technology > Fermentation
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Apr 2019 09:58
Last Modified: 16 Apr 2019 09:58
URI: http://repository.unika.ac.id/id/eprint/18906

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