IJSTR >> Volume 2- Issue 5, May 2013 Edition

[Full Text]

AUTHOR(S)

Andi Sukainah, Abu Bakar Tawali, Salengke, Amran Laga

KEYWORDS

Keywards: Fermentation, adsorption, isotherm, corn flour, corn crackers

ABSTRACT

Abstract: Fermentation is one of the food material processing techniques to improve the nutritional value of a product. The purpose of this study was to examine the effect of fermentation on isotherm sorption in corn flour and corn crackers. The varieties of corn used were BISI 2 and POP obtained from Cereal Crops Research Institute of Sulawesi Selatan. Steps involved in this study include flouring, fermentation, analysis of nutrient content and isothermic sorption at 30÷C and 40÷C with humidity of 50%, 60%, 70%, and 80%. The results showed that the fermentation of all corn flours can improve nutritional value which were observed in both corn varieties. Likewise, isothermic sorption with type II (sigmoid) on all types of corn were observed (fermented and unfermented) in corn flour and corn crackers. Based on the volume of water absorbed during the storage process, it appeared that there was an effect of the fermentation on corn flour either at a temperature of 30÷C or 40÷C, particularly humidity at humidity of <60%. Whereas, the fermentation treatment on corn crackers showed a positive influence at the storage temperature of 30÷C in all corn varieties. At storage temperature of 40÷C, fermentation treatment affect only the BISI 2 varieties.

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