| Abstrak/Abstract |
Ubi karet busuk is a traditional food fermentation product from
Sumba, East Nusa Tenggara, Indonesia which uses cassava as a
substrate. This substrate was fermented spontaneously by
indigenous microorganisms (bacteria, yeast, fungi). During the
fermentation, these microorganisms released enzymes such as
amylase, protease, lipase, and hydrolyzed polysaccharides,
proteins, lipids into digestible products with a pleasant, attractive
taste and texture for human consumption. The biochemical
aspects were investigated during the fermentation, including
reducing sugar, protein, lactic acid, and pH values. The results of
observations show that the bacteria that are primarily involved in
the fermentation process are lactic acid bacteria. 15 isolates were
identified phenotypically as lactic acid bacteria. The results
showed that reducing sugar levels increased from 0.09 to 0.60
mg/mL, protein levels increased from 0.08 to 0.27 mg/mL, lactic
acid increased from 1.08 % to 11.88 %, pH decreased from 6.9 to
3.8. |
