OPTIMIZATION OF FERMENTATION TIME ON THE CHARACTERISTICS AND SENSORY OF FERMENTED JALI

Puspitasari, Olivia Devi (2019) OPTIMIZATION OF FERMENTATION TIME ON THE CHARACTERISTICS AND SENSORY OF FERMENTED JALI. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Jali (Coix lacryma-jobi L.) is one type of plant that belongs to the group of grains (cereals). A hundred grams of jali contains protein, fat, carbohydrates, and fiber. Jali in Indonesia that has the potential to be developed to obtain the biochemical components that function as functional food which have several health benefits. Jali can be used as the base material for making tape because jali seeds contain enough nutrients to be used as a medium for growing microorganisms. Changes during incubation occur because of the addition of an inoculum to produce a tape that can increase the calorie and protein content. Through fermentation, a material can change in the texture, color, biochemistry, taste, so that it can have high values in health aspects such as antioxidants, proteins, carbohydrates, fats, and fiber. The purpose of this study was to determine the characteristics of the chemical, nutritional aspects, and functional food of jali fermented. The research method used 100 grams of jali seeds added 1.5 grams of inoculum and fermented for 24 hours, 48 hours and 72 hours of the incubation. Chemical analysis observed included protein levels, fiber content, carbohydrates, fats, and antioxidant activity. Sensory analysis was carried out by using hedonic ranking test. Based on the results obtained, the longer the incubation time, the higher the protein content, and antioxidant activity and the lower the fat content, carbohydrate content and crude fiber in the jali tape. Jali tape with a 72-hour incubation time produced the highest protein content of 18.77% and the highest level of antioxidant activity was 5.40%. In addition, jali tape with a 72-hour incubation time produced the lowest fat content of 1.63%, the lowest crude fiber content of 2.55%, and the lowest carbohydrate content of 4.07%. The results of the sensory analysis showed that panelists preferred jali tape with a 72-hour incubation time compared to jali tape 24 hours and 48 hours.

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: 28 Nov 2019 01:45
Last Modified: 28 Nov 2019 01:45
URI: http://repository.unika.ac.id/id/eprint/20452

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