KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEKNIS TEPUNG KORO KRATOK (PHASEOLUS LUNATUS L.) TERMODIFIKASI YANG DIPRODUKSI SECARA FERMENTASI SPONTAN
ABSTRACT: Lima bean (Phaseolus
lunatus L.) has a high bioavailability and good of amino acids balanced. Lima
bean was pontentially used as a food ingredient on food manufacturing. In order
to enhance its properties, the bean flour wasmodified by spontaneous fermentation.
The aim of this research was to obtaine the appropriate fermentation pH and
time on the production of modified lima bean flour. The fermentation pH were
4.5; 5 and 5.5 in combination with fermentation time of 16, 24 and 32 hour. The
Modified lima bean flour was then determined its moisture, ash, fat and soluble
protein content. viscosity, bulk density, lightening, oil holding capacity
(OHC), water holding capacity (WHC), foaming activity and stability index,
emulsifing activity and stability index. The research results showed that the
best treatment resulted by fermentation pH of 5.5 for 16 hours. The modified
lima bean flour had8.10 ± 0.68 % water content, 5.52 ± 1.06 % ash content, 0.19
± 2.18 % fat content, 33.74 ± 1.20 % soluble protein content, 16 ± 0.00 mPas,
hot viscosity, 17.33 ± 0.58 mPas cold viscosity, 0.88 ± 0.00 g/ml bulk density,
91.43 ± 0.38 brightness, 250.01 ± 43.76% oil holding capacity (OHC), 189.49 ±
9.17 % water holding capacity (WHC), 28.22 ± 0.40 ml/g foaming activity, 26.52
± 1.31 % foaming stability, 333.63 ± 6.70 m2/g emulsion activity and 3.66 ±
0.01 hour emulsion stability. Based on those properties, the modified lima bean
flour showeh high potency on many food application.
Penulis: Ahmad Nafi', Nurud
Diniyah, Febriani Tri Hastuti
Kode Jurnal: jppertaniandd151029
