| dc.description.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). | en_US |
