Judul: Effect of Addition of Pediococcus pentosaceus Starter on Sorghum Rice Soaking on Sorghum Flour Quality Characteristics
Abstrak: Penelitian bertujuan untuk melihat pengaruh dari penambahan starter Pediococuus pentosaceus pada perendaman beras sorgum terhadap karakteristik mutu tepung sorgum. Penelitian ini merancang perbaikan proses pembuatan tepung sorgum agar dapat membantu mitra mendapatkan hasil produksi yang lebih baik dan mutu produk tetap optimal. Rancangan proses perbaikan produksi dilakukan sebanyak tiga kali iterasi dengan perlakuan lama waktu perendaman serta perlakuan perendaman menggunakan starter bakteri asam laktat (BAL) Pediococcus pentosaceus selama 12, 24, dan 48 jam. Hasil penelitian menunjukkan bahwa perendaman beras sorgum secara spontan ataupun dengan penambahan starter Pediococcus pentosaceus berpengaruh terhadap karakteristik mutu tepung sorgum. Berdasarkan pengujian yang telah dilakukan, diketahui bahwa penambahan starter Pediococcus pentosaceus pada proses perendaman berpengaruh terhadap karakteristik mutu tepung sorgum yang dihasilkan. Semua karakteristik mutu dari prototipe nol dan semua iterasi telah memenuhi syarat mutu yang telah ditetapkan, kecuali kadar serat kasar yang masih tinggi, tetapi dengan perlakuan lama waktu perendaman dan penambahan starter Pediococcus pentosaceus, kadar serat kasar dari semua prototipe lebih baik dibandingkan kontrol, karena kadarnya kurang dari 7,35% (prototipe 0). Perbaikan proses dengan penambahan starter Pediococcus pentosaceus dalam perendaman dan lama waktu perendaman dapat meningkatkan karekteristik mutu tepung sorgum, sehingga kualitas produksi tepung sorgum akan lebih baik., The aim of this study was to see the effect of adding Pediococuus pentosaceus starter to sorghum rice soaking on the quality characteristics of sorghum flour. This research designs improvements to the process of making sorghum flour in order to help partners get better production results and product quality remains optimal. The design of the production improvement process was carried out three iterations with a long soaking time treatment and immersion treatment using a starter of lactic acid bacteria Pediococcus pentosaceus for 12, 24, and 48 hours. The results showed that soaking sorghum rice spontaneously or with the addition of Pediococcus pentosaceus starter had an effect on the quality characteristics of sorghum flour. Based on the tests that have been carried out, it is known that the addition of Pediococcus pentosaceus starter in the soaking process has an effect on the quality characteristics of the resulting sorghum flour. All the quality characteristics of the zero prototype and all iterations met the quality requirements that had been set, except for the crude fiber content which was still high, but with the long soaking time treatment and the addition of Pediococcus pentosaceus starter, the crude fiber content of all prototypes was better than the control, because the levels less than 7.35% (prototype 0). Process improvement by adding Pediococcus pentosaceus starter in soaking and soaking time can improve the quality characteristics of sorghum flour, so that the quality of sorghum flour production will be better.
Keyword: soaking, quality characteristics, Pediococcus pentosaceus, sorghum flour