Efek Fermentasi dengan Saccharomyces cerevisiae terhadap Karakteristik Biokimia Tapioka

https://doi.org/10.22146/agritech.9549

Maria Erna Kustyawati(1*), Merlia Sari(2), Teti Haryati(3)

(1) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Lampung, Jl. S.Brojonegoro No. 1, Bandar Lampung 34145
(2) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Lampung, Jl. S.Brojonegoro No. 1, Bandar Lampung 34145
(3) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Lampung, Jl. S.Brojonegoro No. 1, Bandar Lampung 34145
(*) Corresponding Author

Abstract


Saccharomyces cerevisiae was known to produce extracellular enzyme. Its role on the tapioca production was investigated in relation to the changes in the biochemical properties of the starch. Saccharomyces cerevisiae at 1010sel ml-1  was inoculated into 1000 ml of tapioca suspension and fermented at 12, 24, 36 and 48 h at room temperature (30oC). The result showed that S.cerevisiae could grow during the fermentation and improved the biochemical properties of tapioca. The tapioca produced by the fermentation with S. cerevisiae had significantly higher protein content (2.17%) than that of native tapioca (0.28%). Whereas the amylose content of fermented tapioca (24.83%) was lower than that of native tapioca (28.57%). The addition of S.cerevisiae increased the mineral Fe, Mg, and Ca of the starch, but it decreased Zn. The structure of starch granules of the fermented tapioca showed the signs of erosion. It can be concluded that the addition of S.cerevisiae can be used as modifying agents for tapoica as to improve protein content and solubility.

ABSTRAK

Saccharomyces cerevisiae diketahui sebagai khamir penghasil enzim ekstraseluler. Penelitian ini bertujuan untuk mengetahui peranan enzim ektraseluler S. cereviciae dalam pembuatan tapioka dengan mengamati perubahan biokimia pati. Sebanyak 1010  sel ml-1  inokulum S.cerevisiae diinokulasikan ke dalam suspensi tapioka, kemudian difermentasi selama 12 jam, 36 jam, dan 48 jam pada suhu ruang (30oC). Hasil penelitian menunjukkan bahwa S.cerevisiae mampu tumbuh selama fermentasi dan memperbaiki sifat biokimia tapioka. Tapioka hasil fermentasi dengan S.cerevisiae memiliki kadar protein (2,17%) secara signifikan lebih tinggi dari kadar protein tapioka alami (0,28%). Sementara itu, kadar amilosa tapioka terfermentasi (24,83%) lebih rendah dari amilosa tapioka alami (28,57%). Dilain pihak, penambahan S.cerevsiae meningkatkan kadar Fe, Mg, dan Ca tapioka, tetapi kadar Zn nya menurun. Struktur granula pati tapioka terfermentasi juga menunjukkan adanya erosi di bagian tepi granula. Penelitian ini menunjukkan bahwa penambahan S.cerevisiae dapat digunakan sebagai agensia modifikasi tapioka untuk meningkatkan kadar protein dan daya kelarutan.


Keywords


Saccharomyces cerevisiae; cassava starch; modification; biochemical properties

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DOI: https://doi.org/10.22146/agritech.9549

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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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