STUDI MODIFIKASI TEPUNG SUKUN SECARA FERMENTASI PADA BEBERAPA JENIS STARTER DAN LAMA FERMENTASI SERTA PENGAPLIKASIANYA PADA BROWNIES

The Processing of breadfruit into flour beneficial because it is possible to extend shelf life and can be applied as raw material for processed food products such as brownies. Fermentation using starter of lactic acid bacteria, tape yeast and tempe yeast by adding nutrients from pineapple juice is an effort to improve the physical and chemical characteristics of breadfruit flour. The purpose of this study was to determine the effect of starter types on the physical and chemical characteristics of modified breadfruit flour, to determine the interaction between the type of starter and fermentation time on the physical and chemical characteristics of modified breadfruit flour, as well as the effect of application of modified breadfruit flour to the organoleptic characteristics of brownies. This research was conducted in two stages, first phase of the research was the process of making breadfruit into flour which was analyzed using a nested design consisting of 2 factors. Parameters observed in phase I was acidity, yield, white degree, moisture content, protein content, starch content, swelling power, solubility index in water. Phase II research is the application of flour in to brownies using a descriptive design. The parameters observed in the phase II of research was color, aroma, texture and taste. The results showed that the type of starter and duration of fermentation was interacted significantly on acidity, yield, white degree, moisture content, protein content, starch content, swelling power, solubility index in water. The best treatment sample for each type of starter stage 1 is 36 hours of immersion time. With an average pH value of 4.12, yield 34.21%, white degree 75.6, moisture content 10.85, protein content 3.66, starch content 65.15, swelling power 14.07%, water solubility index 8 , 54%. The results of phase II research on the application of breadfruit flour to brownies showed organoleptic results in color, aroma, texture and taste which had the same average value. Average value of Color 3.84, average value of scent 3.24, average value of texture 3.55, average value of flavour 3.61