Physicochemical Characteristics of Fermentation-Modified Beneng Taro ( Xanthosoma undipes ) Flour

Puji Wulandari; Dhia Hanifa; Septariawulan Kusumasari; Vega Yoesepa Pamela

doi:10.21107/agrointek.v20i3.12390

Physicochemical Characteristics of Fermentation-Modified Beneng Taro (Xanthosoma undipes) Flour

Puji Wulandari, Dhia Hanifa, Septariawulan Kusumasari, Vega Yoesepa Pamela

Abstract

Beneng taro flour (Xanthosoma undipes K. Koch) has limited application in processed foods because of its native starch properties and oxalate content. Fermentation with lactic acid bacteria may improve its physicochemical characteristics and broaden its potential use. This study aimed to determine the effect of fermentation time with Lactiplantibacillus plantarum on the physicochemical properties of modified beneng taro flour. Beneng taro chips were fermented with L. plantarum for 24, 48, or 72 h. The resulting flours were analyzed for yield, whiteness, moisture, ash, oxalic acid, starch, amylose, and amylopectin contents. Fermentation increased flour yield, whiteness, and amylose content and reduced moisture, ash, oxalic acid, starch, and amylopectin contents compared with unmodified flour. The modified flour had a maximum yield of 14.00 ± 0.28% and values of 5.69 ± 0.74% moisture, 1.80 ± 0.03% ash, 0.32 ± 0.01% oxalic acid, 85.56 ± 2.63% starch, 24.26 ± 1.15% amylose, and 62.79 ± 3.58% amylopectin. These findings indicate that fermentation can improve the quality of beneng taro flour.

Keywords

Fermentation; Lactiplantibacillus plantarum; Starch; Beneng Taro flour;

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