| Autor: |
Zainuri, Handayani, Baiq Rien, Mayasari, Nurul, Basuki, Eko, Sulastri, Yeni, Paramartha, Dewa Nyoman Adi, Anggraini, Ines Marisya Dwi, Amaro, Moegiratul |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2619 Issue 1, p1-6, 6p |
| Abstrakt: |
Porang (Amorphophallus oncophyllus Prain) is a promising food security crop in West Nusa Tenggara since it contains a lot of carbohydrates. However, the corm's high calcium oxalate level has made it difficult to use it in the food business. The objective of this study was to examine the influence of fermentation technology on calcium oxalate level and other porang flour properties. Fresh porang tubers from North Lombok were subjected to a spontaneous fermentation process for various durations of time, including 0, 12, 24, 36, 48, and 60 hours. The levels of oxalic acid, pH, total lactic acid bacteria, and the color of porang flour were all measured in this research. The findings of this study showed that fermentation of fresh porang tubers lowered the calcium oxalate content of flour and resulted in a brighter flour color when compared to unfermented corm flour. Although the oxalate concentration was slightly greater than the standard, the flour produced from the treatment fulfilled the quality requirements for porang flour. To increase the safety and quality of local porang flour, further research is required. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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