Optimizing the making of modified plantain flour by the mixed-culture of lactic acid bacteria and yeast

Fermentation factors in the making of modified plantain flour must be optimized to obtain optimum conditions that produce the desired characteristics of flour/starch. In this research, we used mix-cultured lactic acid bacteria (LAB) and yeast for plantain fermentation. Response Surface Methodology (...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Emirates journal of food and agriculture 2023, Vol.35 (11), p.1-13
Hauptverfasser: Setiyoningrum, Fitri, Priadi, Gunawan, Afiati, Fifi, Desnilasari, Dewi, Kumalasari, Rima, Ekafitri, Riyanti
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 13
container_issue 11
container_start_page 1
container_title Emirates journal of food and agriculture
container_volume 35
creator Setiyoningrum, Fitri
Priadi, Gunawan
Afiati, Fifi
Desnilasari, Dewi
Kumalasari, Rima
Ekafitri, Riyanti
description Fermentation factors in the making of modified plantain flour must be optimized to obtain optimum conditions that produce the desired characteristics of flour/starch. In this research, we used mix-cultured lactic acid bacteria (LAB) and yeast for plantain fermentation. Response Surface Methodology (RSM) was used to explain the quantitative relationship between input and response variables. The design used is Combine D-optimal. The quantitative independent variables (X) selected were A = culture concentration (lower limit 2%; upper limit 6%) and B = fermentation time (lower limit 8 hours; upper limit 24 hours). Descriptive variables were C = type of plantain (C1 = “tanduk” plantain; C2 = “nangka” plantain) and D = type of culture (D1 = SC; D2 = LAB1 + LAB2; D3 = LAB1 + LAB3; D4 = LAB2 + LAB3; D5 = LAB1 + LAB1 + SC; D6 = LAB1 + LAB3 + SC; D7 = LAB2 + LAB3 + SC). Parameters of flour characteristic analyzed or response (Y) were carboxyl number (Y1), total acid (Y2), swelling number (Y3), pH (Y4), paste clarity (Y5), gelatinization properties: peak (Y6); trough 1 (Y7); breakdown (Y8); final viscosity (Y9); setback(Y10); peak time (Y11); pasting temperature (Y12), water content (Y13), color : *L (Y14); *a(Y15); *b (Y16) and c (Y17). The result showed that a combination of 6% culture concentration and 12.62 hours of fermentation time with a desirability value of 0.66 was the optimum condition with carboxyl value 0.15, total acid 0.47, swelling rate 13.49, peak time 5397.02, breakdown 2259.22, final viscosity 4125.22, setback 98.99, and dL 65.59. Keywords: modification flour, optimum condition, fermentation  
doi_str_mv 10.9755/ejfa.2023.3181
format Article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2903040516</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2903040516</sourcerecordid><originalsourceid>FETCH-LOGICAL-c222t-a5acc34682b21828c4b8045a8c1913bb9d154e7821204cf9aec19f199047ead13</originalsourceid><addsrcrecordid>eNo9kEtLAzEURoMoWGq3rgOuZ8yzkyyl-CgUulFwF-5kkpo6LzMZsP56Z6i4uh_cw3cvB6FbSnJdSHnvjh5yRhjPOVX0Ai0YKXRGJFeX_5m9X6PVMISSCFFwWUi6QId9n0ITfkJ7wOnD4QY-59h53HRV8MFVuK-hTRBa7OtujLg8ncHw7arMjnUao5v5GmwKFoMNFS6n7GIADG2FTw6GdIOuPNSDW_3NJXp7enzdvGS7_fN287DLLGMsZSDBWi7WipWMKqasKBUREpSlmvKy1BWVwhWKUUaE9RrctPBUayIKBxXlS3R37u1j9zW6IZnj9HQ7nTRME04EkXQ9UfmZsrEbhui86WNoIJ4MJWb2aWafZvZpZp_8F2lPaSs</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2903040516</pqid></control><display><type>article</type><title>Optimizing the making of modified plantain flour by the mixed-culture of lactic acid bacteria and yeast</title><source>DOAJ Directory of Open Access Journals</source><source>Free E-Journal (出版社公開部分のみ)</source><creator>Setiyoningrum, Fitri ; Priadi, Gunawan ; Afiati, Fifi ; Desnilasari, Dewi ; Kumalasari, Rima ; Ekafitri, Riyanti</creator><creatorcontrib>Setiyoningrum, Fitri ; Priadi, Gunawan ; Afiati, Fifi ; Desnilasari, Dewi ; Kumalasari, Rima ; Ekafitri, Riyanti</creatorcontrib><description>Fermentation factors in the making of modified plantain flour must be optimized to obtain optimum conditions that produce the desired characteristics of flour/starch. In this research, we used mix-cultured lactic acid bacteria (LAB) and yeast for plantain fermentation. Response Surface Methodology (RSM) was used to explain the quantitative relationship between input and response variables. The design used is Combine D-optimal. The quantitative independent variables (X) selected were A = culture concentration (lower limit 2%; upper limit 6%) and B = fermentation time (lower limit 8 hours; upper limit 24 hours). Descriptive variables were C = type of plantain (C1 = “tanduk” plantain; C2 = “nangka” plantain) and D = type of culture (D1 = SC; D2 = LAB1 + LAB2; D3 = LAB1 + LAB3; D4 = LAB2 + LAB3; D5 = LAB1 + LAB1 + SC; D6 = LAB1 + LAB3 + SC; D7 = LAB2 + LAB3 + SC). Parameters of flour characteristic analyzed or response (Y) were carboxyl number (Y1), total acid (Y2), swelling number (Y3), pH (Y4), paste clarity (Y5), gelatinization properties: peak (Y6); trough 1 (Y7); breakdown (Y8); final viscosity (Y9); setback(Y10); peak time (Y11); pasting temperature (Y12), water content (Y13), color : *L (Y14); *a(Y15); *b (Y16) and c (Y17). The result showed that a combination of 6% culture concentration and 12.62 hours of fermentation time with a desirability value of 0.66 was the optimum condition with carboxyl value 0.15, total acid 0.47, swelling rate 13.49, peak time 5397.02, breakdown 2259.22, final viscosity 4125.22, setback 98.99, and dL 65.59. Keywords: modification flour, optimum condition, fermentation  </description><identifier>ISSN: 2079-052X</identifier><identifier>EISSN: 2079-0538</identifier><identifier>DOI: 10.9755/ejfa.2023.3181</identifier><language>eng</language><publisher>Sofia: Pensoft Publishers</publisher><subject>Acids ; Bacteria ; Breakdown ; Fermentation ; Flour ; Independent variables ; Lactic acid ; Lactic acid bacteria ; Moisture content ; Optimization ; Plantains ; Response surface methodology ; Swelling ; Viscosity ; Water content ; Yeast ; Yeasts</subject><ispartof>Emirates journal of food and agriculture, 2023, Vol.35 (11), p.1-13</ispartof><rights>2023. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,864,4024,27923,27924,27925</link.rule.ids></links><search><creatorcontrib>Setiyoningrum, Fitri</creatorcontrib><creatorcontrib>Priadi, Gunawan</creatorcontrib><creatorcontrib>Afiati, Fifi</creatorcontrib><creatorcontrib>Desnilasari, Dewi</creatorcontrib><creatorcontrib>Kumalasari, Rima</creatorcontrib><creatorcontrib>Ekafitri, Riyanti</creatorcontrib><title>Optimizing the making of modified plantain flour by the mixed-culture of lactic acid bacteria and yeast</title><title>Emirates journal of food and agriculture</title><description>Fermentation factors in the making of modified plantain flour must be optimized to obtain optimum conditions that produce the desired characteristics of flour/starch. In this research, we used mix-cultured lactic acid bacteria (LAB) and yeast for plantain fermentation. Response Surface Methodology (RSM) was used to explain the quantitative relationship between input and response variables. The design used is Combine D-optimal. The quantitative independent variables (X) selected were A = culture concentration (lower limit 2%; upper limit 6%) and B = fermentation time (lower limit 8 hours; upper limit 24 hours). Descriptive variables were C = type of plantain (C1 = “tanduk” plantain; C2 = “nangka” plantain) and D = type of culture (D1 = SC; D2 = LAB1 + LAB2; D3 = LAB1 + LAB3; D4 = LAB2 + LAB3; D5 = LAB1 + LAB1 + SC; D6 = LAB1 + LAB3 + SC; D7 = LAB2 + LAB3 + SC). Parameters of flour characteristic analyzed or response (Y) were carboxyl number (Y1), total acid (Y2), swelling number (Y3), pH (Y4), paste clarity (Y5), gelatinization properties: peak (Y6); trough 1 (Y7); breakdown (Y8); final viscosity (Y9); setback(Y10); peak time (Y11); pasting temperature (Y12), water content (Y13), color : *L (Y14); *a(Y15); *b (Y16) and c (Y17). The result showed that a combination of 6% culture concentration and 12.62 hours of fermentation time with a desirability value of 0.66 was the optimum condition with carboxyl value 0.15, total acid 0.47, swelling rate 13.49, peak time 5397.02, breakdown 2259.22, final viscosity 4125.22, setback 98.99, and dL 65.59. Keywords: modification flour, optimum condition, fermentation  </description><subject>Acids</subject><subject>Bacteria</subject><subject>Breakdown</subject><subject>Fermentation</subject><subject>Flour</subject><subject>Independent variables</subject><subject>Lactic acid</subject><subject>Lactic acid bacteria</subject><subject>Moisture content</subject><subject>Optimization</subject><subject>Plantains</subject><subject>Response surface methodology</subject><subject>Swelling</subject><subject>Viscosity</subject><subject>Water content</subject><subject>Yeast</subject><subject>Yeasts</subject><issn>2079-052X</issn><issn>2079-0538</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNo9kEtLAzEURoMoWGq3rgOuZ8yzkyyl-CgUulFwF-5kkpo6LzMZsP56Z6i4uh_cw3cvB6FbSnJdSHnvjh5yRhjPOVX0Ai0YKXRGJFeX_5m9X6PVMISSCFFwWUi6QId9n0ITfkJ7wOnD4QY-59h53HRV8MFVuK-hTRBa7OtujLg8ncHw7arMjnUao5v5GmwKFoMNFS6n7GIADG2FTw6GdIOuPNSDW_3NJXp7enzdvGS7_fN287DLLGMsZSDBWi7WipWMKqasKBUREpSlmvKy1BWVwhWKUUaE9RrctPBUayIKBxXlS3R37u1j9zW6IZnj9HQ7nTRME04EkXQ9UfmZsrEbhui86WNoIJ4MJWb2aWafZvZpZp_8F2lPaSs</recordid><startdate>2023</startdate><enddate>2023</enddate><creator>Setiyoningrum, Fitri</creator><creator>Priadi, Gunawan</creator><creator>Afiati, Fifi</creator><creator>Desnilasari, Dewi</creator><creator>Kumalasari, Rima</creator><creator>Ekafitri, Riyanti</creator><general>Pensoft Publishers</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7WY</scope><scope>7X2</scope><scope>7XB</scope><scope>883</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>CWDGH</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0F</scope><scope>M0K</scope><scope>M2O</scope><scope>M7S</scope><scope>MBDVC</scope><scope>PIMPY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>U9A</scope></search><sort><creationdate>2023</creationdate><title>Optimizing the making of modified plantain flour by the mixed-culture of lactic acid bacteria and yeast</title><author>Setiyoningrum, Fitri ; Priadi, Gunawan ; Afiati, Fifi ; Desnilasari, Dewi ; Kumalasari, Rima ; Ekafitri, Riyanti</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c222t-a5acc34682b21828c4b8045a8c1913bb9d154e7821204cf9aec19f199047ead13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Acids</topic><topic>Bacteria</topic><topic>Breakdown</topic><topic>Fermentation</topic><topic>Flour</topic><topic>Independent variables</topic><topic>Lactic acid</topic><topic>Lactic acid bacteria</topic><topic>Moisture content</topic><topic>Optimization</topic><topic>Plantains</topic><topic>Response surface methodology</topic><topic>Swelling</topic><topic>Viscosity</topic><topic>Water content</topic><topic>Yeast</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Setiyoningrum, Fitri</creatorcontrib><creatorcontrib>Priadi, Gunawan</creatorcontrib><creatorcontrib>Afiati, Fifi</creatorcontrib><creatorcontrib>Desnilasari, Dewi</creatorcontrib><creatorcontrib>Kumalasari, Rima</creatorcontrib><creatorcontrib>Ekafitri, Riyanti</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career &amp; Technical Education Database</collection><collection>Access via ABI/INFORM (ProQuest)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science &amp; Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural &amp; Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>ProQuest Business Premium Collection</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>Middle East &amp; Africa Database</collection><collection>ProQuest Central</collection><collection>Business Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Trade &amp; Industry</collection><collection>Agriculture Science Database</collection><collection>ProQuest_Research Library</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Access via ProQuest (Open Access)</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering collection</collection><collection>ProQuest Central Basic</collection><jtitle>Emirates journal of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Setiyoningrum, Fitri</au><au>Priadi, Gunawan</au><au>Afiati, Fifi</au><au>Desnilasari, Dewi</au><au>Kumalasari, Rima</au><au>Ekafitri, Riyanti</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimizing the making of modified plantain flour by the mixed-culture of lactic acid bacteria and yeast</atitle><jtitle>Emirates journal of food and agriculture</jtitle><date>2023</date><risdate>2023</risdate><volume>35</volume><issue>11</issue><spage>1</spage><epage>13</epage><pages>1-13</pages><issn>2079-052X</issn><eissn>2079-0538</eissn><abstract>Fermentation factors in the making of modified plantain flour must be optimized to obtain optimum conditions that produce the desired characteristics of flour/starch. In this research, we used mix-cultured lactic acid bacteria (LAB) and yeast for plantain fermentation. Response Surface Methodology (RSM) was used to explain the quantitative relationship between input and response variables. The design used is Combine D-optimal. The quantitative independent variables (X) selected were A = culture concentration (lower limit 2%; upper limit 6%) and B = fermentation time (lower limit 8 hours; upper limit 24 hours). Descriptive variables were C = type of plantain (C1 = “tanduk” plantain; C2 = “nangka” plantain) and D = type of culture (D1 = SC; D2 = LAB1 + LAB2; D3 = LAB1 + LAB3; D4 = LAB2 + LAB3; D5 = LAB1 + LAB1 + SC; D6 = LAB1 + LAB3 + SC; D7 = LAB2 + LAB3 + SC). Parameters of flour characteristic analyzed or response (Y) were carboxyl number (Y1), total acid (Y2), swelling number (Y3), pH (Y4), paste clarity (Y5), gelatinization properties: peak (Y6); trough 1 (Y7); breakdown (Y8); final viscosity (Y9); setback(Y10); peak time (Y11); pasting temperature (Y12), water content (Y13), color : *L (Y14); *a(Y15); *b (Y16) and c (Y17). The result showed that a combination of 6% culture concentration and 12.62 hours of fermentation time with a desirability value of 0.66 was the optimum condition with carboxyl value 0.15, total acid 0.47, swelling rate 13.49, peak time 5397.02, breakdown 2259.22, final viscosity 4125.22, setback 98.99, and dL 65.59. Keywords: modification flour, optimum condition, fermentation  </abstract><cop>Sofia</cop><pub>Pensoft Publishers</pub><doi>10.9755/ejfa.2023.3181</doi><tpages>13</tpages><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 2079-052X
ispartof Emirates journal of food and agriculture, 2023, Vol.35 (11), p.1-13
issn 2079-052X
2079-0538
language eng
recordid cdi_proquest_journals_2903040516
source DOAJ Directory of Open Access Journals; Free E-Journal (出版社公開部分のみ)
subjects Acids
Bacteria
Breakdown
Fermentation
Flour
Independent variables
Lactic acid
Lactic acid bacteria
Moisture content
Optimization
Plantains
Response surface methodology
Swelling
Viscosity
Water content
Yeast
Yeasts
title Optimizing the making of modified plantain flour by the mixed-culture of lactic acid bacteria and yeast
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-25T09%3A25%3A50IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Optimizing%20the%20making%20of%20modified%20plantain%20flour%20by%20the%20mixed-culture%20of%20lactic%20acid%20bacteria%20and%20yeast&rft.jtitle=Emirates%20journal%20of%20food%20and%20agriculture&rft.au=Setiyoningrum,%20Fitri&rft.date=2023&rft.volume=35&rft.issue=11&rft.spage=1&rft.epage=13&rft.pages=1-13&rft.issn=2079-052X&rft.eissn=2079-0538&rft_id=info:doi/10.9755/ejfa.2023.3181&rft_dat=%3Cproquest_cross%3E2903040516%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2903040516&rft_id=info:pmid/&rfr_iscdi=true