Karakteristik Fisikokimia Tepung Biji Sorghum (Sorghum bicolor L.) Terfermentasi Bakteri Asam Laktat Lactobacilllus acidophilus

https://doi.org/10.22146/agritech.9550

Muhamad Kurniadi(1*), Martina Andriani(2), Faris Faturohman(3), Ema Damayanti(4)

(1) Balai Pengembangan Proses dan Teknologi Kimia-Lembaga Ilmu Pengetahuan Indonesia, Gading, Playen, Gunungkidul, Yogyakarta 55861
(2) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Negeri Sebelas Maret Surakarta, Jl. Ir. Sutami No. 36 A, Surakarta 51226
(3) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Negeri Sebelas Maret Surakarta, Jl. Ir. Sutami No. 36 A, Surakarta 51226
(4) Balai Pengembangan Proses dan Teknologi Kimia-Lembaga Ilmu Pengetahuan Indonesia, Gading, Playen, Gunungkidul, Yogyakarta 55861
(*) Corresponding Author

Abstract


Sorghum flour utilization as food material has limited factors such as tannin content as the anti-nutrient. Various food fermentation using lactic acid bacteria was used to increase nutrient value and to reduce anti-nutrient. The objectives of this research were to improve nutrient characteristic of sorghum flour that was obtained by fermentation process optimization with variation of starter concentration and fermentation time. The research was designed using a factorial completely randomized design with period fermentation as first factor (0, 24, 36 and 48 hours) and concentration of starter L. acidophilus (2, 4, and 6% v/b) as second factor, 3 replicates for each treatments. Data were analyzed by using Analysis of Variance (ANOVA) (P<0.05) and followed by Duncan multiple range tests as post hoc. The result showed that 48 hours fermentation period and 6% of L. acidophilus starter concentration as the best result for sorghum flour fermented. This sorghum fermented has physicochemical characteristic i.e. 1.365% of soluble protein, 1.278% of reducing sugars, 0.062% of tannin, 39.833 cP viscosity and 22.93 degree of whiteness.

ABSTRAK

Pemanfaatan tepung sorghum sebagai bahan pangan memiliki keterbatasan salah satunya karena kandungan tanin sebagai anti-nutrisi. Beberapa proses fermentasi bahan pangan menggunakan bakteri asam laktat (BAL) telah diketahui dapat meningkatkan kandungan nutrisi dan mengurangi kandungan anti-nutrisi. Tujuan penelitian ini adalah memperbaiki karakteristik nutrisi tepung sorghum melalui optimasi proses fermentasi dengan variasi konsentrasi starter BAL dan lama fermentasi. Penelitian dilakukan dengan menggunakan rancangan acak lengkap pola faktorial dengan lama fermentasi (0, 24, 36 dan 48 jam) sebagai faktor pertama dan konsentrasi starter Lactobacillus acidophilus (2, 4 dan 6% v/b) sebagai faktor kedua, menggunakan 3 ulangan. Parameter yang diamati adalah karakteristik fisikokimia meliputi kadar air, protein terlarut, gula reduksi, kadar tanin, viskositas dan derajat keputihan. Data yang diperoleh dianalisis dengan menggunakan Analisis Ragam (ANOVA) (P<0,05) dan uji lanjut Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa tepung sorghum terfermentasi terbaik didapatkan pada perlakuan lama fermentasi 48 jam dengan konsentrasi starter L. acidophilus 6% (v/b). Karakterisik fisiko-kimia tepung sorghum terfermentasi yang dimiliki adalah protein terlarut 1,365%, gula reduksi 1,278%, kadar tanin 0,062%, viskositas 39.833cP dan derajat keputihan 22,93.


Keywords


Lactic acid bacteria; sorghum flour; physicochemical characteristics

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DOI: https://doi.org/10.22146/agritech.9550

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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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