Pengaruh Waktu Fermentasi terhadap Serat Pangan dan Daya Cerna Protein Tepung Jewawut (Setaria italica) Menggunakan Ekstrak Kubis Terfermentasi

Diode Yonata; Boby Pranata; Nurhidajah Nurhidajah

doi:10.32765/wartaihp.v39i1.6650

Pengaruh Waktu Fermentasi terhadap Serat Pangan dan Daya Cerna Protein Tepung Jewawut (Setaria italica) Menggunakan Ekstrak Kubis Terfermentasi

Diode Yonata, Boby Pranata, Nurhidajah Nurhidajah

Abstract

Produk turunan serealia lokal Indonesia yang salah satunya adalah tepung Jewawut umumnya mengandung nilai serat pangan (SP) dan daya cerna protein (DCP) yang rendah. Dari banyak hasil penelitian sebelumnya dilaporkan bahwa proses fermentasi diketahui dapat meningkatkan nilai SP dan DCP produk serealia, namun prosesnya membutuhkan waktu yang relatif lama. Tujuan dari penelitian ini adalah untuk menentukan waktu optimum fermentasi pembuatan tepung jewawut dengan menggunakan ekstrak kubis terfermentasi (EKT). Waktu fermentasi yang digunakan di dalam penelitian ini adalah 0, 12, 24, 36, dan 48 jam. Kemudian, terhadap produk tepung jewawut dilakukan analisis proksimat, serat pangan total (SPT), serat pangan larut (SPL), serat pangan tidak larut (SPTL), dan DCP, sedangkan terhadap EKT dilakukan analisis total bakteri, nilai pH, dan total asam. Dari hasil penelitian ini terlihat bahwa proses fermentasi terhadap tepung jewawut yang terbentuk dengan menggunakan EKT memberikan waktu optimum selama 36 jam. Pada waktu tersebut menyebabkan terjadinya peningkatan kadar SPT, SPL, dan DCP berturut-turut sebesar 4,43; 25,35; dan 24,29 %, serta penurunan kadar SPTL sebesar 4,11 %. Kemudian hasil analisis terhadap EKT pada jam ke-36 terjadi peningkatan total bakteri sebesar 4,53 log CFU/ml, peningkatan total asam sebesar 2,59 %, serta penurunan pH cairan EKT sebesar 1,4.

Keywords

daya cerna protein; ekstrak kubis terfermentasi; fermentasi; foxtail millet; serat pangan

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DOI: http://dx.doi.org/10.32765/wartaihp.v39i1.6650