Modification of sago flour by fermentation of Lactic Acid Bacteria

Abstract Indonesia is one of the countries with a high level of wheat consumption, where wheat flour is still imported. Therefore, food diversification need to be carried out and developed by utilizing local raw materials, such as sago. This study aims to determine the effect of fermentation time (0 hours, 24 hours, 48 hours, 72 hours, 96 hours, 120 hours) and the type of fermentation (Spontaneous Fermentation and Lactobacillus plantarum Fermentation) on several physicochemical properties of sago flour. This research was arranged in a completely randomized design (CRD) with factorial pattern, which consisted of factor A (type of fermentation) and factor B (length of fermentation). The treatments were analyzed using analysis of variance. When If the treatment was significantly different, it was continued with Duncan’s Test. The parameters observed were Total LAB, starch content, amylose content, and whiteness degree. The results showed that the type of fermentation Lactobacillus plantarum had a higher total bacterium (6.5474 Log CFU/ml) compared to total bacteria in spontaneous fermentation (5.2090 Log CFU/ml), the starch content in the fermentation of Lactobacillus plantarum (39.43%) was optimum at 48 hours. while spontaneous fermentation was at 96 hours (38.19%), the optimum amylose in Lactobacillus plantarum fermentation was at 24 hours (4.00%) while spontaneous fermentation was at 120 hours (4.15%), The white degree of fermentation of Lactobacillus plantarum was optimum at 72 hours (90.49) spontaneous fermentation at 48 hours (87.20).