Study on the Quality of Fermented Tapioca with Variation of Lactic Acid Bacteria (LAB) Types

DOI

10.2991/absr.k.220101.038How to use a DOI?

Keywords

Cassava; Fermented tapioca flour; Lactic acid bacteria

Abstract

Fermentation potentially improves the quality of tapioca. Fermentation of tapioca occurred either spontaneously or with the addition of starters. Lactic acid bacteria widely used as a starter on flour fermentation. This study aimed to determine the effect of the types of Lactic acid bacteria on the characteristic of fermented tapioca. The method used in this study was an experimental method carried out in the laboratory and designed using a Completely Randomized Design (CRD) with one factor, i.e the types of lactic acid bacteria that consisted of 5 treatments (control, Lactobacillus plantarum, L. acidophilus, L. casei and L. fermentum). The results showed that the types of lactic acid bacteria significantly affected the pH, A_w, viscosity, and total lactic acid bacteria, but had no significant effect on the yield and degree of whiteness of fermented tapioca. Fermentation using L. plantarum as a starter was the best treatment to produced fermented tapioca characterized by pH value of 4.37, water activity 0.54, yield 17.20%, viscosity 27,360 cps, degree of whiteness 95.10 and total lactic acid bacteria 1.96 × 10⁻⁷ CFU / gram.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Baiq R. Handayani
AU  - Nurul Hartiwi
AU  - Mutia D. Ariyana
PY  - 2022
DA  - 2022/01/05
TI  - Study on the Quality of Fermented Tapioca with Variation of Lactic Acid Bacteria (LAB) Types
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 283
EP  - 288
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.038
DO  - 10.2991/absr.k.220101.038
ID  - Handayani2022
ER  -