Fermented Starch: Production Testing of Process Stabilization

Aton Yulianto, Palupi Tri Widiyanti, Suparman -, Musa -

Abstract


Tapioca is one of starch product that is widely produced in Indonesia. The use of tapioca, especially from modern industry, as an ingredient of various food products (such as fish cake, crackers) is often limited by physicochemical characteristics, for example, swelling power, solubility, and viscosity causing limitation in its use. Therefore, tapioca needs to be modified to yield the desired characteristics. In this research, tapioca is modified through fermentation using microorganism. Starch modification via fermentation provides new chemical groups or change of shape, size and molecule structure. The fermented starch is made from fresh cassava planted by National Laboratory of Starch Technology (B2TP) in Lampung-Indonesia and starter of fermentation is lactic acid bacteria (LAB). Fermentation is carried out for five days at room temperature. Fermentation product is dried under the sun. The quality stabilization of fermented starch is observed through its functional characteristics including paste clarity, swelling power, and expanding capability. The research conducting in flask scale in B2TP obtains fermented starch with a relatively stable characteristic, especially in expanding capability, around 3.07-5.26 mL/g. The quality stabilization of fermented starch has to be maintained to preserve the desired product characteristics.


Full Text:

PDF


DOI: http://dx.doi.org/10.22158/fsns.v3n1p1

Refbacks

  • There are currently no refbacks.


Copyright (c) 2019 Aton Yulianto, Palupi Tri Widiyanti, Suparman -, Musa -

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Copyright © SCHOLINK INC.   ISSN 2573-1661 (Print)    ISSN 2573-167X (Online)