Karakteristik Bakteri Asam Laktat Amilolitik untuk Fermentasi Bahan Berpati
Date
2023-01-14Author
Suyono, Meisy Nawang
Meryandini, Anja
Sunarti, Titi Candra
Metadata
Show full item recordAbstract
Bakteri asam laktat (BAL) termasuk mikroorganisme yang memiliki peran
dalam fermentasi pangan dengan menghasilkan asam laktat. BAL amilolitik dapat
memproduksi enzim amilase yang digunakan sebagai biokatalisator dalam proses
hidrolisis pati. Salah satu produk yang dihasilkan dari fermentasi tepung gandum
adalah sourdough. Penelitian ini bertujuan mengkaji karakteristik BAL amilolitik
Pediococcus pentosaceous E1222 dan pemanfaatanya dalam pembuatan sourdough
melalui fermentasi tepung gandum dan tepung terigu (Triticum aestivum). Metode
penelitian yang dilakukan meliputi peremajaan BAL, pemilihan isolat unggul,
kurva pertumbuhan, fermentasi bahan berpati, karakterisasi cairan hasil fermentasi.
Seleksi bakteri berdasarkan viabilitas sel dan pH menunjukkan bahwa isolat
Pediococcus pentosaceous E1222 dapat dijadikan starter untuk fermentasi bahan
berpati. Total asam dan viabilitas sel tertinggi dihasilkan pada fermentasi campuran
tepung gandum dan tepung terigu 24 jam. Volume pengembangan terbaik
dihasilkan dari fermentasi campuran tepung gandum dan tepung terigu selama 24
jam. Fermentasi campuran tepung gandum dan tepung terigu selama 24 jam
memiliki aroma dan tekstur paling disukai, dan fermentasi tepung terigu memiliki
rasa yang paling disukai. Lactic acid bacteria (LAB) include microorganisms that have a role in food fermentation by producing lactic acid. Amylolytic LAB can produce amylase enzymes which are used as biocatalysts in the starch hydrolysis process. One of the products produced from wheat flour fermentation is sourdough. This study aims to examine the characteristics of the amylolytic LAB of Pediococcus pentosaceous E1222 and its utilization in the production of sourdough through fermentation of wheat (Triticum aestivum) and its white flours. The research methods included LAB rejuvenation, selection of superior isolates, growth curves, fermentation of starchy materials, characterization of fermented liquids. Bacterial selection based on cell viability and pH indicated that Pediococcus pentosaceous E1222 isolate could be used as a starter for starch fermentation. The highest total acid and cell viability resulted from the 24-hour fermentation of a mixture of wheat flour and white flour. The best swelling volume was produced from a 24-hour fermentation of a mixture of wheat flour and white flour. Fermentation of a mixture of wheat flour and white flour for 24 hours has the most preferred aroma and texture, and fermented wheat flour has the most preferred taste
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