DEGRADASI ASAM FITAT SORGUM (Sorghum bicolor L. Moench) MELALUI FERMENTASI BAKTERI ASAM LAKTAT
Fermentation with lactic acid bacteria (LAB) owning phytase activity could reduce levels of phytate in foodstuffs. This study was aimed to screen of LAB that have a high phytase activity, and how its ability to reduce levels of phytic acid during fermentation, as well as to determine the digestibili...
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| Main Authors: | , |
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| 格式: | Theses and Dissertations NonPeerReviewed |
| 出版: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| 在線閱讀: | https://repository.ugm.ac.id/134074/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=75055 |
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| 機構: | Universitas Gadjah Mada |
| 總結: | Fermentation with lactic acid bacteria (LAB) owning phytase activity could reduce levels of phytate in foodstuffs. This study was aimed to screen of LAB that have a high phytase activity, and how its ability to reduce levels of phytic acid during fermentation, as well as to determine the digestibility of starch and protein changes as a result of the fermentation. The results of 48 test isolates showed that 20 isolates of LAB which has phytase activity was indicated by the presence of a clear zone on MRS-MOPS medium modifications. Isolates that had the highest activity was BAL S 5422 The acticity was 0.735 U/ml and 1,103 U/ml in incubation temperature of 300C and 370C, respectively. Sorghum fermentation using inoculum BAL S 5422 was not different from the spontaneous fermentation. Both are able to reduce the phytic acid 45.68% and also increase starch digestibility from 30.02% to 39.00% and increase protein digestibility from 59.56% to 79.09%. The addition of inoculum BAL S 5422 does not cause a noticeable difference in the increase in the digestibility of starch and protein |
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