The microbiological characteristics of modified tapioca by liquid fermentation using ginger and curcuma extract

• Published in: IOP conference series. Earth and environmental science Vol. 782; no. 3; pp. 32098 - 32102
• Main Authors: Arifah, U, Yusraini, E, Ridwansyah, Ginting, S
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.06.2021
• Subjects: Bacteria; Design factors; Fermentation; Ginger; Lactic acid; Lactic acid bacteria; Starch; Tapioca
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/782/3/032098

Abstract This research was conducted to determine the microbiological characteristics of modified tapioca by liquid fermentation using ginger and curcuma extract. The study was using randomized block design with two factors i.e.: type of extract (P): (water, curcuma extract, giant ginger extract, red ginger extract and small ginger extract) and ratio of starch to extract volume (U): (1 kg: 1 L, 1 kg: 2 L and 1 kg: 3 L. The interaction of type of extract with ratio of starch to extract volume had highly significant effect on lactic acid bacteria (LAB) on fermentation liquid. The type of extract and ratio of starch to extract volume had a highly significant effect on total plate count (TPC) on fermentation liquid. Based on the total of lactic acid bacteria, P 1 U 3 (using water with a volume of 3 L of extract) was the treatment with the highest number of LAB, namely 17.94 x 10 7 CFU/mL. The treatment of extract types gave the result that P 1 (water) had the highest TPC value, and the treatment of the ratio of starch to the volume of extract gave the result that U 3 (1 kg: 3 L) had the highest TPC value.