Selection of Lactic Acid Bacteria Can Reduce the Cyanide Compound on The Processing Yam Flour (Dioscorea Hispida Dennst.)

Sri , Winarti and Murtiningsih, Murtiningsih and Amalia, S.R. (2017) Selection of Lactic Acid Bacteria Can Reduce the Cyanide Compound on The Processing Yam Flour (Dioscorea Hispida Dennst.). In: Proceedings of the International Food Research Conference 2017, 25-27 July 2017, Selangor, Malaysia.

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    Abstract

    The study was carried out to select lactic acid bacteria can reduce effectively the cyanide compounds in the processing yam flour. Lactic acid bacteria used in the study were Lactobacillus plantarum FNCC-0027; Lactobacillus casei FNCC-90; Lactobacillus acidophillus FNCC-0051; Bifidobacterium bifidum BRL-130; Bifidobacterium breve BRL-131. Data were analyzed using One Way ANOVA and continued with Tukey's test (HSD). Lactobacillus plantarum FNCC-0027 as lactic acid bacteria the most effectively reduced cyanide compound in the yam flour was of 41.98% for 24 hours. At 72 hours fermentation can reduce cyanide compound from 411.65 ppm to 23.917 ppm. This level of cyanide is safe. Reducing sugar of yam flour was 0.06%.

    Item Type: Conference or Workshop Item (Paper)
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: Conference/Seminar
    Depositing User: Fatchullah ZA
    Date Deposited: 06 Nov 2018 15:23
    Last Modified: 06 Nov 2018 15:23
    URI: http://eprints.upnjatim.ac.id/id/eprint/7757

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