Dewana, Marcia Aristya (2019) THE EFFECT OF TAPE YEAST FERMENTATION ON THE PHYSICAL QUALITY OF JOB’S TEARS FLAKES. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Job’s tears (Coix lachyrma-jobi L) known as Jali in Bahasa is one of cereal plants that can grow in Indonesia and is rich in nutrition. However, the usage of job’s tears is still limited so this study is done to widen the usage of job’s tears. In this study, job’s tearswas used to make job’s tears flakes. Flakes is one a type of cereal food which usually made from corn and has quick and easy serving method. A first trial was done, and the flakes had hard texture. To get a better texture, job’s tears was fermented. The goal of this study is to know the effects of fermentation time on the physical quality of job’s tears flakes. In this study, job’s tears was fermented using 1% solution of ragi tape in 6, 12, 18, 24, 30, 36, 42, and 48 hours. And job’s tears without fermentation as the control.Fermented job’s tears seeds were then crushed and processed into job’s tears flakes. In fermented job’s tears seeds, pH and degree of brix were tested on the immersion water. Job’s tears flour was tested for water content, total starch content, amylose content, amylopectin content, and color. Job’s tears flakes were tested for texture (hardness), color, and, Deff. The pH results showed a decreasing value during fermentation, while the results of degree brix showed an increasing value. The water content of the control flour was significantly higher than the moisture content of fermented flour. The levels of starch, amylose and amylopectin tend to decrease during fermentation. The color of flour got darker the longer the fermentation went. The hardness of the job’s tears flakes decreased during fermentation. The longer the fermentation, job’s tears flakes were getting darker in color. Deff value increased as fermentation time went longer.It can be concluded that ferementation process made the color of job’s tears flakes darker, decreased the hardness of job’s tears flakes, and increased the Deff value.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Beverage Technology > Fermentation |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 09 Jul 2019 07:39 |
| Last Modified: | 02 Oct 2020 02:12 |
| URI: | http://repository.unika.ac.id/id/eprint/19593 |
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