Modification of Tannia (Xanthoxoma sagittifolium) Starch using Lactic Acid Bacteria and Its Application for Cookies Products

S. Wahyuni1,*,, I. Antasionasti2, A. Khaeruni3, P.A. Priscilla1, M. Pitunani1 and N.D.P. Dewi4

1Department of Food Science and Technology, Halu Oleo University, Kendari 93132, Southeast Sulawesi, Indonesia

2Department of Pharmacy, Sam Ratulangi University, Manado 95115, North Sulawesi, Indonesia

3Department of Plant Protection, Halu Oleo University, Kendari 93132, Southeast Sulawesi, Indonesia

4Department of Chemistry, Halu Oleo University, Kendari 93132, Southeast Sulawesi, Indonesia

*Corresponding author: E-mail: sri.wahyuni@uho.ac.id; sriwahyuni_aan@yahoo.com

Abstract

This work was performed to evaluate the physico-chemical properties of modified tannia flour (MTF) with lactic acid bacteria. Physico-chemical properties of MTF by analyzing the degree of acidity, swelling power and solubility, functional group analysis by FTIR and XRD patterns, then determine proximate composition of MTF cookies. Modified tannia flour is indicated by intensity decreased of the FTIR and XRD patterns during fermentation. Proximate composition of MTF and cookies with moisture, ash, fat, protein and glucose content products approximately, respectively 7.63 ± 0.05 %, 2.94 ± 0.02 %, 0.01 ± 0.21 %, 0.86 ± 0.09 %, 43.00 ± 0.14 % and 8.76 ± 0.22 %, 2.67 ± 1.18 %, 48.07 ± 0.23 %, 16.52 ± 0.03 %, 9.08 ± 1.77 %. Physico-chemical properties of MTF with lactic acid bacteria had pH of MTF decreased but swelling power and solubility increased during fermentation and pasting characteristics were modified, so MTF can be applied for making cookies product, where the addition of anchovy meat as a source of protein can increase the protein content of cookies product.

Keywords

Tannia, Modified starch, Lactic acid bacteria, Cookies.

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