Anggrahini, S., Pranoto, Y., Efendi, Z.
Sorghum flour was either naturally fermented or inoculated by Lactobacillus plantarum at 37 °C for 36 h. Changes in bacteria, pH, acidity, protein, in-uitro protein digestibility (IVPD), starch content and in-uitro starch digestibility (IVSD) were monitored every 4h. Pasting properties were carried out only in the native sorghum flour, and two types of fermented flour with highest improved IVPD and IVSD. Results showed that both fermentation types increased total bacteria by 5 log, lactic acid bacteria (LAB) by 5 log, and proteolytic bacteria by 2-3 log cycles. The pH decreased from 5 to 3 with the increased of titratable acidity. Natural and L. plantarum fermentations for 36 h improved IVPD by 46.89% and 92.08%, respectively, and increased IVSD by 71.48% and 65.63%, respectively. The highest IVSD enhancement (78.69%) was shown by L. plantarum for 28 h. Fermentation decreased gelatinization temperature (GT), increased peak viscosity (PV) and hot paste viscosity (HPV). The greatest improved viscosities were shown by L. plantarum.
Tepung sorghum secara alami difermentasi atau diinokulasi oleh Lactobacillus plantarum pada suhu 37 ° C selama 36 jam. Perubahan bakteri, pH, keasaman, protein, kecernaan protein dalam-uitro (IVPD), kadar pati dan kecernaan pati in-uitro (IVSD) dipantau setiap 4 jam. Sifat tempel hanya dilakukan pada tepung sorgum asli, dan dua jenis tepung terfermentasi dengan IVPD dan IVSD yang paling tinggi. Hasil penelitian menunjukkan bahwa kedua jenis fermentasi tersebut meningkatkan jumlah bakteri sebesar 5 log, bakteri asam laktat (LAB) sebesar 5 log, dan bakteri proteolitik dengan 2-3 siklus log. PH menurun dari 5 menjadi 3 dengan meningkatnya keasaman titrasi. Fermentasi alami dan L. plantarum untuk 36 jam memperbaiki IVPD masing-masing sebesar 46,89% dan 92,08%, dan meningkatkan IVSD masing-masing sebesar 71,48% dan 65,63%. Peningkatan IVSD tertinggi (78,69%) ditunjukkan oleh L. plantarum selama 28 jam. Fermentasi menurunkan suhu gelatinisasi (GT), viskositas puncak meningkat (PV) dan viskositas pasta panas (HPV). Viskositas yang paling baik ditunjukkan oleh L. plantarum.