Pembuatan Tapioka Asam dengan Penambahan Starter Cair Bakteri Asam Laktat Indigenous

Abstract

Sour cassava starch is a modified cassava starch produced through submerged fermentation for several weeks followed by sun drying. Lactic acid bacteria is the dominant microorganism and has important role in the fermentation process. The use of indigenous LAB isolate as starter is expected to shorten the fermentation time and maintain its quality. The purposes of this research were to prepare a liquid starter of lactic acid bacteria for the fermentation process, investigate the effect of liquid starter in accelerating the fermentation process and investigate the effect of fermentation time (0, 5, 10, 15, 20 and 25 days) to quality and functional properties of sour cassava starch. A randomized block design was used with fermentation time factor. The addition of liquid starter could accelerate the fermentation process to only 15 days, with the highest expanding capability. Acidifying of cassava starch led to an increase in peak viscosity, but decrease final viscosity of the paste. Acid accumulation could suppress undesirable microorganisms growth, so that it can extend the shelf life of the products.