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Paper ID: 20

Effect of Type and Concentration of Microbial Starter On the Physicochemical Characteristics of Porang Flour

Heny Herawati1, Elmi Kamsiati1, Annisa Rizka Pratiwi2, and Sunarmani1

1 Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Jl. Tentara Pelajar No 12, Cimanggu-Bogor, Indonesia

2Faculty of Food Industry Technology, Padjadjaran University, Jatinangor-West Java


Porang is a tuber plant that has potential and prospects to be developed in Indonesia. One component that’s widely used from porang plants is glucomannan. Methods to increase the glucomannan content of porang tubers can be done physically, chemically and microbiologically by using a microbial starter. The purpose of this research activity to  determine the effect of the type and concentration of starter on the physico-chemical characteristics of the resulting porang flour. This study used two types of starter, namely BIMO-CF and NKL tape yeast using three concentrations (1,2 and 3%). Based on the test results of BIMO-CF samples and NKL tape yeast, the highest yield was 20.5% with 3% NKL tape yeast treatment. The water content of all treatments showed no significant difference between treatments. The highest glucomannan content showed a significant difference between treatments with the highest value of 60.62% with the addition of 2% NKL tape yeast treatment.

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