• Login
    View Item 
    •   Home
    • LECTURER SCIENTIFIC PUBLICATION (Publikasi Ilmiah)
    • LSP-Jurnal Ilmiah Dosen
    • View Item
    •   Home
    • LECTURER SCIENTIFIC PUBLICATION (Publikasi Ilmiah)
    • LSP-Jurnal Ilmiah Dosen
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

    Thumbnail
    View/Open
    FTP_ARDIYAN_JURNAL_Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen).pdf (1.001Mb)
    Date
    2021-08-15
    Author
    MASAHID, Ardiyan Dwi
    BELGIS, Maria
    AGESTI, Helyas Vintan
    Metadata
    Show full item record
    Abstract
    Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).
    URI
    http://repository.unej.ac.id/xmlui/handle/123456789/105799
    Collections
    • LSP-Jurnal Ilmiah Dosen [7410]

    UPA-TIK Copyright © 2024  Library University of Jember
    Contact Us | Send Feedback

    Indonesia DSpace Group :

    University of Jember Repository
    IPB University Scientific Repository
    UIN Syarif Hidayatullah Institutional Repository
     

     

    Browse

    All of RepositoryCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

    My Account

    LoginRegister

    UPA-TIK Copyright © 2024  Library University of Jember
    Contact Us | Send Feedback

    Indonesia DSpace Group :

    University of Jember Repository
    IPB University Scientific Repository
    UIN Syarif Hidayatullah Institutional Repository