Proceedings of the 4th International Conference on Sustainable Innovation 2020–Health Science and Nursing (ICoSIHSN 2020)

<Previous Article In Volume
Next Article In Volume>

Macronutrients Analysis of Porang Tubers (Amorphophallus muelleri Blume) Fermentation With Lactobacillus Bulgaricus Bacteria

Authors
Nur’aini, Intan Wulan Dari, Abdul Aziz Setiawan, Dian Ratih Laksmitawati
Corresponding Author
Nur’aini
Available Online 16 January 2021.
DOI
10.2991/ahsr.k.210115.096How to use a DOI?
Keywords
Amorphophallus muelleri Blume, macronutrients, fermentation, lactobacillus bulgaricus
Abstract

Indonesia has various types of tubers offered to be developed, one of which is porang tuber (Amorphophallus muelleri Blume). Amorphophallus muelleri Blume has macronutrient content. Macronutrients consist of carbohydrates, starches, fiber, glucomannan, protein, and lipid. Porang tubers have higher glucomannan content applied in the food sector including emulsifiers and stabilizers based on the application in the pharmaceutical field. This research is a research on the exploitation by fermentation using Lactobacillus bulgaricus bacteria. Porang tuber fermentation (Amorphophallus muelleri Blume) with Lactobacillus bulgaricus bacteria contains carbohydrates, starch, fiber, glucomannan, protein, and lipid. Macronutrient levels were tested in accordance with SNI (National Standard of Indonesia) 1992. The results of the research on macronutrient content before fermentation and after fermentation for 8 hours, 10 hours and 12 hours for carbohydrates were mean ±SD 3.80; starch mean ±SD 2.83; fiber mean ±SD 2.07 ; glucomannan mean ±SD 12.77; protein mean ±SD 2.41; and Lipid mean ±SD 1.89.

Copyright
© 2021, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 4th International Conference on Sustainable Innovation 2020–Health Science and Nursing (ICoSIHSN 2020)
Series
Advances in Health Sciences Research
Publication Date
16 January 2021
ISBN
10.2991/ahsr.k.210115.096
ISSN
2468-5739
DOI
10.2991/ahsr.k.210115.096How to use a DOI?
Copyright
© 2021, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - CONF
AU  - Nur’aini
AU  - Intan Wulan Dari
AU  - Abdul Aziz Setiawan
AU  - Dian Ratih Laksmitawati
PY  - 2021
DA  - 2021/01/16
TI  - Macronutrients Analysis of Porang Tubers (Amorphophallus muelleri Blume) Fermentation With Lactobacillus Bulgaricus Bacteria
BT  - Proceedings of the 4th International Conference on Sustainable Innovation 2020–Health Science and Nursing (ICoSIHSN 2020)
PB  - Atlantis Press
SP  - 488
EP  - 492
SN  - 2468-5739
UR  - https://doi.org/10.2991/ahsr.k.210115.096
DO  - 10.2991/ahsr.k.210115.096
ID  - 2021
ER  -