Chemical and Microbiological Properties of Mogaf (Modify Garut Flour) from Arrowroot Tuber (Maranta Arundinaceae L.) Fermented Spontaneously with Different Time
Rina Yenrina, Fauzan Azima, Aan Saputra

This study aims to determine the effect of fermentation time toward chemical and microbiological properties of MOGAF flour that produced. This research conducted at the Laboratory of Agricultural Technology in Andalas University. The first step in this research is the making of MOGAF flour then continue with chemical and microbiological analysis. This research design in Completely Randomized Design (CRD) with five treatments and three replications. Data were analyzed statistically using ANOVA and if significantly different, followed by a test of Duncan's New Multiple Range Test (DNMRT) at 5% significance level with treatments: A (unfermented), B (fermentation time 24 hours), C (fermentation time 48 hours ), D (fermentation time 72 hours) and E (fermentation time 96 hours). Observations on MOGAF flour include chemical and microbiological analysis. The results showed that fermentation time had a significant effect on the chemical properties of MOGAF flour. Based on chemical analysis, the best MOGAF flour is MOGAF with treatment E (fermentation time 96 hours) with a water content of 4.80%, 1.50% protein, 3.68% fat, 1.35% ash, 1.30% crude fiber, acid degree of 24.97%, 60.79% starch, 30.17% amylose, 30.62% amylopectin, 514.20 kcal energy, initial and final pH solution of 6.59 and 3.87, and the total lactic acid bacteria in fermentation solution of 3 , 5x1016cfu / ml.

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