CD Skripsi

Modifikasi Pati Sagu Dengan Metode Fermentasi Menggunakan Kombinasi Bakteri Asam Laktat Dan Khamir

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ABSTRACT
Sago plants (Metroxylon sp.) are widely found throughout Indonesia. Sago starch, which is extracted from the pith of sago stems, represents a promising carbohydrate-based food commodity in the country. This research was conducted at the Agricultural Product Analysis Laboratory and the Agricultural Product Processing Laboratory, Faculty of Agriculture, University of Riau, in Pekanbaru. The study employed an experimental approach using a completely randomized design (CRD) with four treatments and four replications, resulting in a total of 16 experimental units. The treatments included unmodified sago starch (P0), and modified sago starch fermented with varying concentrations of lactic acid bacteria (LAB) and yeast: 3.5% LAB with 1.5% yeast (P1), 2.5% LAB with 2.5% yeast (P2), and 1.5% LAB with 3.5% yeast (P3). The parameters observed included moisture content, acidity, amylose content, swelling power and solubility, as well as total lactic acid bacteria and yeast counts. Data obtained from these observations were statistically analyzed using analysis of variance (ANOVA) via IBM SPSS Statistics version 25. If the F-value was greater than or equal to the F-table value, further analysis was conducted using Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results of the analysis indicated that the fermentation-based modification of sago starch using combinations of lactic acid bacteria and yeast significantly affected moisture content, amylose content, swelling power, and solubility. Specifically, the treatment sago starch (P1) with a higher concentration of LAB compared to yeast resulted in decreased moisture content (4.32%), increased amylose content (42.90%), reduced swelling power (12.36%), and enhanced solubility (11.31%).
Keywords: fermentation, latic acid bacteria, modification, sago starch, yeast.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2106125765

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2106125765

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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