To reduce dependence on wheat flour, it is necessary to find substitutes for flour from local
food. As local food, bamboo shoots (betung) and swamp tubers (alabio and nagara) have …

This study investigated effects of fermentation on compositions, color, and functional
properties of gelatinized potato flours from Atlantic and Kexin No. 1 cultivars. Atlantic flour …

Efforts to increase the potential utilization of cassava bagasse (tapioca industrial by-product)
as food can be done by improving its appearance (colour and odour), increasing protein …

The cocoyam (Xanthosoma sagittifolium) is contains many carbohydrates that can be used
as a source of starch modification. Unmodified starch has a long cooking time, low viscosity …

Effect of Fermentation on Some Properties of Sweet Potato Flour and its Broken Composite
Noodle Strand Page 1 Page 2 OPEN ACCESS American Journal of Food Technology ISSN …

Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato
fermentation. Biodiversitas 21: 4269-4275. Potentially lactic acid bacteria as a starter for …

Penelitian ini bertujuan untuk mendapatkan karakteristik tepung komposit yang terbuat
tepung terigu dan tepung umbi-umbian dari hasil fermentasi dan dapat dipergunakan untuk …

Saccharomyces cerevisiae is the most commonly used yeast in the fermentation process on
high starch/carbohydrate substrates, for example, cassava pulp, a by-product from the …

Solid-state fermentation using Saccharomyces cerevisiae is the most optimal method to
increase protein content and reduce cyanide content of cassava pulp to use it as a food …

Fermentation treatments change the pasting properties of sweet potato flour, which may
improve its utilization in composite flour. This research was carried out to evaluate the …