Characteristics of modified taro (Colocasia esculenta L. schott) flour from application of crude amylase enzyme filtrate of tempeh (Rhizopus oligosporus) mold. Issue 1 (1st June 2022)

• Record Type: Journal Article
• Authors: Wahyuni, S; Khaeruni, A; Asnani, ; Sarinah, ; Nurhamsia, ; Dewi, N D P
• Is Part Of: IOP conference series. Volume 977:Issue 1(2022)
• Publication Date: 2022-06-01
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/977/1/012081
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: This study aimed to determine the effect of fermentation time and the enzyme activity of tempeh R. oligosporus mold on the physicochemical characteristics of modified taro ( Colocasia esculenta L. Schott) flour. This study used experimental design with incubation time of 3, 6, and 10 hours and enzyme activity of 1.48 U/mL and 3.43 U/mL. The characteristics of the taro flour studied included viscosity, swelling power, water solubility index, pH, proximate. The results of the study showed that the best incubation time was 6 hours and the enzyme activity was 3.43 U/mL. The characteristics of the selected modified taro flour compared to the control treatment showed a decrease in viscosity by 53.80% and in pH by 3.38%, an increase in swelling power by 3.34%, and solubility by 18.41%, . The proximate content of the selected modified taro flour showed that content increased : the water, ash, protein, and crude fiber by 16.87%, 15.21%, .24%, and 54.38% respectively. Otherwise the fat by 9.48% and carbohydrate by 20.12% was decreased. The results of this study showed an increase in the physicochemical characteristics of taro flour.