CHEMICAL PROPERTIES, PARTICLE SHAPE, AND SIZE OF FERMENTED LOCAL WHITE CORN FLOUR OF ANOMAN FS VARIETY

Authors

  • Rahmawati Rahmawati Food Technology Program, Sahid University, Jl Prof. Dr. Supomo Nomor 84 Jakarta Selatan 12870
  • Rijanti Rahaju Maulani Study Program of Postharvest Technology, School of Life Science and Technology, Institut Teknologi Bandung, Jl. Ganeca 10 Bandung 40132
  • Dede Saputra Department of Food Technology, Bina Nusantara University, Jl. Jalur Sutera Barat Kav. 21, Tangerang, 15326, Indonesia

DOI:

https://doi.org/10.11113/jt.v80.11017

Keywords:

Fermentation, indigenous yeast mold, local white corn, chemical properties, particle shape & size

Abstract

This research aims to study the chemical characteristics, the shape and size of the particles from local white corn flour fermented with indigenous yeast and mold. The fermentation processes studied are 1) fermentation with the addition of complete yeast and mold at 0 hour of fermentation and addition of amylolitic cultures at 16 hours of fermentation (AC1); 2) fermentation with the addition of complete yeast and mold at 0 hour, amylolitic cultures at 16 hours and 32 hours (AC2); and 3) fermentation with the addition of non-toxic culture at 0 hour, amylolitic cultures at 16 hours and 32 hours (NTS). Observations are conducted at 36, 48, 60, and 72 hours of fermentation. The results show that the addition of AC1, AC2, and NTS starters during fermentation generally lowers the moisture, ash, protein, fat, and amylose and pH value of the corn flour. Lowered chemical contents of local white corn flour due to the fermentation process is beneficial, both in terms of nutritional contents and functional properties. Another advantage is that the flour does not smell sour. All of the flours have the same granule shape as the control has, but addition of the starter AC1, AC2, and NTS makes smaller corn flours than the control.

Author Biographies

  • Rahmawati Rahmawati, Food Technology Program, Sahid University, Jl Prof. Dr. Supomo Nomor 84 Jakarta Selatan 12870
    Food Technology departement and head of Program
  • Rijanti Rahaju Maulani, Study Program of Postharvest Technology, School of Life Science and Technology, Institut Teknologi Bandung, Jl. Ganeca 10 Bandung 40132
    School of Life Science and Technology
  • Dede Saputra, Department of Food Technology, Bina Nusantara University, Jl. Jalur Sutera Barat Kav. 21, Tangerang, 15326, Indonesia
    Department of Food Technology

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Published

2018-06-04

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Science and Engineering

How to Cite

CHEMICAL PROPERTIES, PARTICLE SHAPE, AND SIZE OF FERMENTED LOCAL WHITE CORN FLOUR OF ANOMAN FS VARIETY. (2018). Jurnal Teknologi, 80(5). https://doi.org/10.11113/jt.v80.11017