Indonesia indigenous Xanthosoma undipes K. Koch can be processed into flour, so the flour characteristics approaching wheat flour. This research aims to know the physicochemical properties of Indonesian indigenous Xanthosoma undipes flour with fermentation treatments. Research using Completely Randomized Design (CRD) with three treatments, (water, 0.1%, lactic acid bacteria starter solution, and 0.5% yeast solution) and six replications. The results showed that: 1) the fermentation treatment for 12 hours with 0,1% lactic acid bacteria starter gave the lowest water and fat content, ie 9.86%, and 0.76%. This treatment also had the highest levels of crude fiber and carbohydrates, ie, 3.81% and 66.57. 3) The fermentation treatment with 0.5% yeast, gives the highest Xanthosoma undipes flour protein content, which is 6.00%, and the brightest flour color when compared with the other two treatments. Fermentation with 0.1% lactic acid bacteria starter solution can be introduced as an effective process for making indigenous Xanthomonas undipes flour, so the utilization of this tuber expands, and the added value increases.
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13 January 2023
THE 5th INTERNATIONAL CONFERENCE ON AGRICULTURE AND LIFE SCIENCE 2021 (ICALS 2021): “Accelerating Transformation in Industrial Agriculture Through Sciences Implementation”
3–4 November 2021
Jember, Indonesia
Research Article|
January 13 2023
Effect of fermentation on the physicochemical properties of Indonesian indigenous Xanthosoma undipes K. Koch flour
Yeyen Prestyaning Wanita;
Yeyen Prestyaning Wanita
a)
1
Yogyakarta Assesment Institute of Agriculture Technology (AIAT)
Jl. Stadion Maguwoharjo 22, Karangsari, Wedomartani, Sleman, Indonesia
.a)Corresponding author: [email protected]
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Retno Utami Hatmi;
Retno Utami Hatmi
b)
1
Yogyakarta Assesment Institute of Agriculture Technology (AIAT)
Jl. Stadion Maguwoharjo 22, Karangsari, Wedomartani, Sleman, Indonesia
.
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Elda Nurnasari
Elda Nurnasari
c)
2
Indonesian Sweetener and Fiber Crops Research Institute (ISFRI)
Jl. Raya Ngijo Karangploso 25, Kepuharjo, Karangploso, Malang, Jawa Timur, Indonesia
.
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AIP Conf. Proc. 2583, 090010 (2023)
Citation
Yeyen Prestyaning Wanita, Retno Utami Hatmi, Elda Nurnasari; Effect of fermentation on the physicochemical properties of Indonesian indigenous Xanthosoma undipes K. Koch flour. AIP Conf. Proc. 13 January 2023; 2583 (1): 090010. https://doi.org/10.1063/5.0117104
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