Berbagai Faktor yang Mempengaruhi Kualitas Produk Pati Ubi kayu Fermentasi

Authors

  • Bambang Triwiyono Balai Besar Teknologi Pati
  • Abdurachman Abdurachman Balai Besar Teknologi Pati
  • Aton Yulianto Balai Besar Teknologi Pati

DOI:

https://doi.org/10.25181/jppt.v20i2.1607

Keywords:

fermentation, modification starch, sour cassava starch

Abstract

Fermented cassava starch is one of modified cassava starch products and used in many countries in several food products. The fresh extracted cassava starch is modified by a process of fermentation and sun drying by means the traditional methods. Several works have shown that fermentative process alters the starch granule, giving fermented starch its characteristics are different from those of the native cassava starch. The main difference between fermented cassava starch and native starch reside in the expansion property. Understanding the transformation of physico-chemical properties of cassava starch during fermentation is important for controlling the production processes. This discourse refers to the several works that intend to chemically show the expansion property of fermented cassava starch, considered a chemically and enzymatically modified product, with acidic characteristics, perforated granules and high expansion capacity.  Expansion is a natural characteristic of fermented cassava starch, defined as the growth rate of the dough during oven cooking, also referred to as expansion rate. The main aim of this discourse is to get a better understanding how to manage the production processes in order to achieve greater consistency in the quality of sour cassava starch.

Downloads

Download data is not yet available.

References

Adegunwa, M. O., Sanni, L. O. and Maziya-Dixon, B. (2011) ‘Effects of fermentation length and varieties on the pasting properties of sour cassava starch’, African Journal of Biotechnology. doi: 10.5897/AJB10.1711.

Alvarado, P.M., Grosmaire, L., Dufour, D., Toro, A.G., Sanchez, T., Calle, F., et al. (2013) ‘Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch.’, Carbohydrate Polymers, 98, pp. 1137–1146.

Diaz, A., Dini C., Viňa, S.Z., G. M. . (2018) ‘Technological properties of sour cassava starches: Effect of fermentation and drying processes.’, LWT – Food Science and Technology, 93, pp. 116–123.

Figueroa J.A., Cadena E.M., Rincón C.C., & S. J. . (2018) ‘Modification of the fermentation process for sour cassava starch with expansion properties’, Advance Journal of Food Science and Technology, 16, pp. 55–61.

Franco, C.M.L., Ogama, C., Rabachini, T., Rocha, T.S., Cereda, M.P., & Jane, J. (2010) ‘Effect of lactic acid & UV irradiation on the cassava starch and corn starches.’, Brazilian Archieves of Biology and Technology An Iternational Journal, 53((2)), pp. 443–454.

Freire, A. L., Ramos, C. L. and Schwan, R. F. (2015) ‘Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast’, Food Research International. doi: 10.1016/j.foodres.2015.07.041.

Garcia M.C., Franco, C.M.L., Soares Junior, M.S., & Caliari, M. (2016) ‘Structural characteristics and gelatinization properties of sour cassava starch.’, Journal of Thermal Analysisi and Calorimetry., 123((2)), pp. 919-926.

Gomez, L.A., Nino-Lopez, A.M., Romero-Garzon, A.M., Pineda-Gomez, P., del Real-Lopez, A., & Rodriguez-Garcia, M. E. (2016) ‘Physicochemical transformation of cassava starch during fermentation for production of sour starch in Colombia.’, Starch, 68(11–12), pp. 1139-1147.

Haryadi, H. (2011) ‘Teknologi modifikasi tepung kasava’, Agritech.

Kustyawati, M.E., Sari, M., Haryati, T. (2013) ‘Effect fermentasi dengan Saccharomyces cerevisiae terhadap karakteristik biokimia tapioka.’, Agritech, 33(3), pp. 281-287.

Marcon, M.J.A., Kurtz, D.J., Maraschin, M., Reginatto, V., Demiate, I., & Amante, E. R. (2011) ‘A simplified method for determination of sour cassava starch expansion property.’, Rev. Inst Adolvo Lutz, 70(2), pp. 199-205.

Marcon, M.J.A., Kurtz, D.J., Raguzzoni, J.C., Delgadillo, I., Maraschin, M., Soldi, V., et al. (2009) ‘Expansion properties of sour cassava starch (polvilho azedo): variables related to its practical application in Bakery.’, Starch, 61(12), pp. 716-726.

Penido, F.C.L, Sande, D, Cosenza, G.P., Martin, B.A., Rosa, C.A., Lacerda I.C.A. (2019) ‘Volatile compound and fatty acids present in sour cassava starch produce with the starter cultures Lactobacillus plantarum and Pichia scutulata.’, Chemical Engineering Transactions, 75, pp. 373-378.

Penido, F.C.L., Pilo, F.B., Sandes, S.H.C., Nunes, A.C., Colen, G., Oliveira, E.S, et.al. (2018) ‘Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process.’, Brazilian Journal of Microbiology, 49, pp. 823–831.

Pereira, J.M., Aquino, A.C.M.S., Oliveira, D.C., Fransisco G.R.A., Barreto, P.L.M., Amante, E.R. (2016) ‘Characteristics of cassava starch fermentation wastewater based on structural degradation of starch granules.’, Ciencia Rural, 46(4), pp. 732-738.

Putri, W. D. R. et al. (2011) ‘Effect of biodegradation by Lactic Acid Bacteria on physical properties of cassava starch’, International Food Research Journal.

Rebouças, K.H., Gomes L.P., Leite A.MO, Uekane T.M., Rezende, C.M., Tavares M.I.B., et al. (2016) ‘Evaluating physicochemical and rheological characteristics and microbial community dynamics during the natural fermentation of cassava starch.’, Journal Food Processing & Technology, 7(4), ., pp. 578–587.

Santana, A.L., Meireles, M. A. A. (2014) ‘New starches are the trend for industry applications: A review.’, Food and Publich Health, 4(5), pp. 229–241.

Santelia, D. and Zeeman, S. C. (2011) ‘Progress in Arabidopsis starch research and potential biotechnological applications’, Current Opinion in Biotechnology. doi: 10.1016/j.copbio.2010.11.014.

Sari, P. . (2012) Pembuatan tapioka asam dengan fermentasi spontan (Skripsi). IPB. Bogor.

de Sena Aquino, A. C. M. et al. (2013) ‘Standardisation of the sour cassava starch reduces the processing time by fermentation water monitoring’, International Journal of Food Science and Technology. doi: 10.1111/ijfs.12167.

Downloads

Published

2020-08-28

How to Cite

Triwiyono, B., Abdurachman, A., & Yulianto, A. (2020). Berbagai Faktor yang Mempengaruhi Kualitas Produk Pati Ubi kayu Fermentasi. Jurnal Penelitian Pertanian Terapan, 20(2), 107-117. https://doi.org/10.25181/jppt.v20i2.1607

Issue

Vol. 20 No. 2 (2020)

Section

Artikel

License

Copyright (c) 2020 Jurnal Penelitian Pertanian Terapan

Creative Commons License

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

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Lisensi Creative Commons