Characteristic of Modified Tannia Flour: Study of Starter Type and Fermentation Time

¹ University of Tribhuwana Tunggadewi, Malang 65144, East Java, Indonesia
² University of Muhammadiyah Malang, Malang 65144, East Java, Indonesia
³ University of Lahore, 54000 Lahore, Punjab, Pakistan
⁴ The State Islamic University of Maulana Malik Ibrahim, Malang 65151, East Java, Indonesia

^* Corresponding author: harini@umm.ac.id

Abstract

This research analyzes the type of microbial starter and fermentation time on the characteristics of Modified Tannia Flour (MOTIF) with randomized design— nine treatments and three replications. The treatments were F (Lactobacillus bulgaricus bacteria, lactic acid bacteria and Bimo-CF Starter) and P (fermentation time 24 h, 36 h and 48 h). Observed variables being resistant starch, swilling power and water-soluble index and color test (l, a, b). The research results showed that the best treatment was the starter type Lactobaccilus bulgaricus with 36 h of fermentation producing a content of 10.50 %, ash content of 1.64 %, resistant starch content of 24.21 % and swelling power of 35.38 %. The use of a starter type of lactic acid bacteria with a fermentation time of 36 h has characteristics of flour with a water content of 13.41 %, ash content of 1.70 %, resistant starch content of 23.93 % and swelling power of 34.99 %, while using Bimo-CF starter with a fermentation time of 36 h has characteristics of flour with a water content of 17.22 %, ash content of 1.51 %, resistant starch content of 24.36 % and swelling power of 35.44 %.