KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEKNIS TEPUNG KORO KRATOK (Phaseolus lunatus L.) TERMODIFIKASI YANG DIPRODUKSI SECARA FERMENTASI SPONTAN

Abstract

Lima bean (Phaseolus lunatus L.) has a high bioavailability and good of amino acids
balanced. Lima bean was pontentially used as a food ingredient on food manufacturing. In
order to enhance its properties, the bean flour wasmodified by spontaneous fermentation. The
aim of this research was to obtaine the appropriate fermentation pH and time on the
production of modified lima bean flour. The fermentation pH were 4.5; 5 and 5.5 in
combination with fermentation time of 16, 24 and 32 hour. The Modified lima bean flour was
then determined its moisture, ash, fat and soluble protein content. viscosity, bulk density,
lightening, oil holding capacity (OHC), water holding capacity (WHC), foaming activity and
stability index, emulsifing activity and stability index. The research results showed that the best
treatment resulted by fermentation pH of 5.5 for 16 hours. The modified lima bean flour had
8.10 ± 0.68 % water content, 5.52 ± 1.06 % ash content, 0.19 ± 2.18 % fat content, 33.74 ± 1.20
% soluble protein content, 16 ± 0.00 mPas, hot viscosity, 17.33 ± 0.58 mPas cold viscosity, 0.88
± 0.00 g/ml bulk density, 91.43 ± 0.38 brightness, 250.01 ± 43.76% oil holding capacity (OHC),
189.49 ± 9.17 % water holding capacity (WHC), 28.22 ± 0.40 ml/g foaming activity, 26.52 ±
1.31 % foaming stability, 333.63 ± 6.70 m2/g emulsion activity and 3.66 ± 0.01 hour emulsion
stability. Based on those properties, the modified lima bean flour showeh high potency on many
food application.