Pengaruh Fermentasi Bakteri Asam Laktat Terhadap Sifat Fisikokimia Tepung Gadung Modifikasi (Dioscorea hispida)

Yam (Dioscorea hispida) is one of the tubers belonging to the family dioscoreaceae. Yam tubers not only have high content of carbohydrate, but also contain some toxic compounds such as: cyanogenic glycosides, alkaloids dioscorin, dehydrodioscorin, saponin and sapogenin. Fermentation of yam tubers can affected for physicochemical and amylography characteristics of modified yam flour and reduced toxic compounds. This study was aimed to determine effect of lactic acid bacteria (LAB) fermentation on the physicochemical properties and characteristics of yam flour amilography modification. From the 15 isolates of Lactobacillus plantarum had been selected two isolate (L. plantarum B291 and B307) with the highest amylase enzyme activity to be used as starter fermentation to produce modified yam flour. Fermentation of LAB could reduce levels of HCN on modified yam flour, although decreased levels of HCN was not significant with requirements of SNI. Fermentation of LAB increased levels of protein, fat and lactic acid, but decreased pH value and carbohydrate content in modified yam flour. Based on results of amylography analysis, control of yam flour with shredded without fermentation had the best gelatinization profile because it most resistant about heating.ABSTRAKGadung (Dioscorea hispida) merupakan salah satu jenis umbi-umbian yang tergolong dalam family Dioscoreaceae. Ubi gadung memiliki kandungan karbohidrat yang tinggi, akan tetapi juga mengandung beberapa senyawa racun berupa glikosida sianogenik, alkaloid dioscorin, dehydrodioscorin, saponin dan sapogenin yang berbahaya bagi kesehatan. Fermentasi umbi gadung dapat mempengaruhi sifat fisikokimia dan amilografi tepung gadung modifikasi serta menurunkan senyawa toksiknya. Penelitian ini bertujuan untuk mengetahui pengaruh bakteri asam laktat (BAL) penghasil amilase terhadap sifat fisikokimia dan amilografi tepung gadung modifikasi. Sebanyak 15 isolat Lactobacillus plantarum telah diseleksi, sehingga diperoleh 2 isolat BAL yaitu L. plantarum B291 dan B307 dengan ...