文章基本信息

标题：PERFORMANCE OF SOUR SAGO STARCH FERMENTATION USING LIQUID AND SOLID STARTERS FROM INDIGENOUS ISOLATE OF LACTIC ACID BACTERIA
其他标题：KINERJA FERMENTASI SAGU ASAM MENGGUNAKAN STARTER CAIR DAN PADAT DARI ISOLAT BAKTERI ASAM LAKTAT INDIGENOUS
本地全文：下载
作者：Dedy Suseno ; Anja Meryandini ; Titi Candra Sunarti 等
期刊名称：Jurnal Teknologi Industri Pertanian
电子版ISSN：2252-3901
出版年度：2016
卷号：26
期号：1
语种：English
出版社：Asosiasi Agroindustri Indonesia
摘要：In eastern part of Indonesia,sago starch is usually used as staple food.Most of sago starch produced from traditional processing unit which not used clean potable water for its starch extraction,and the starch was kept and stored as wet starch.This causes the spontaneous fermentation of starch to become sour sago starch and contaminated by pathogenic microorganisms;which made the starch not suitable for human consumption and has short product self-life.Fruit water from settling process of starch slurry was used as microbe isolates source. Compared to solid starter,liquid starter showed high adaptation and ability to grow during fermentation,and it caused high acid accumulation in fermentation broth and dried sago starch. Fermentation process could improve the quality of sago starch,but its viscoamylography characteristic tended to reduce on peak viscosity and end viscosity lower.Sour sago had good quality since it could minimize the microbial contamination,especially pathogenic microorganisms.
其他摘要：Sagu merupakan makanan pokok bagi masyarakat di wilayah Indonesia Timur.Proses pembuatan pati sagu di sebagian besar wilayah Indonesia masih dilakukan secara tradisional dan menggunakan air dengan mutu yang buruk untuk proses ekstraksi;dan pati sagu disim
关键词：lactic acid bacteria;fermentation;nanoporous sago;sour sago starch;solid starter
其他关键词：bakteri asam laktat;fermentasi;nanoporous sagu;sagu asam;starter padat