Characteristics of modified taro (Colocasia esculenta L. schott) flour from application of crude amylase enzyme filtrate of tempeh (Rhizopus oligosporus) mold

Abstract

Abstract This study aimed to determine the effect of fermentation time and the enzyme activity of tempeh R. oligosporus mold on the physicochemical characteristics of modified taro (Colocasia esculenta L. Schott) flour. This study used experimental design with incubation time of 3, 6, and 10 hours and enzyme activity of 1.48 U/mL and 3.43 U/mL. The characteristics of the taro flour studied included viscosity, swelling power, water solubility index, pH, proximate. The results of the study showed that the best incubation time was 6 hours and the enzyme activity was 3.43 U/mL. The characteristics of the selected modified taro flour compared to the control treatment showed a decrease in viscosity by 53.80% and in pH by 3.38%, an increase in swelling power by 3.34%, and solubility by 18.41%,. The proximate content of the selected modified taro flour showed that content increased : the water, ash, protein, and crude fiber by 16.87%, 15.21%, .24%, and 54.38% respectively. Otherwise the fat by 9.48% and carbohydrate by 20.12% was decreased. The results of this study showed an increase in the physicochemical characteristics of taro flour.