Fermentation Time in The Tape Making Process Affects the Chemical Quality of Corn Tape

¹ Faculty of Applied Science and Technology, Universitas Negeri Malang, Jalan Semarang 5, Malang, Indonesia
² Department of Culinary and Fashion Education, Faculty of Engineering, Universitas Negeri Malang, Jalan Semarang 5, Malang, Indonesia
³ Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau Pinang Kampus, Permatang Pauh, 13500 Permatang Pauh, Pulau Pinang, Malaysia

^* Corresponding author : mazarina.devi.ft@um.ac.id

Abstract

Consuming fermented foods to increase microbial diversity and high-fiber foods will provide more significant synergistic benefits. The purpose of this study was to analyze the chemical quality of corn tape with different fermentation times. This research was an experimental study using a completely randomized design. The treatment in this study was the length of fermentation in making corn tape, including five days, six days, and seven days. The analysis results showed significant differences in the protein content, lactic acid bacteria, pH, antioxidant capacity, and flavonoid content of fermented corn tape at different times. The longer the fermentation, the higher the protein content, lactic acid bacteria content, and flavonoid content, the stronger the antioxidant capacity and the more acidic the pH of corn tape. The conclusion is that the fermentation duration can affect corn tape's chemical quality.