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The Physical, Chemical, Microbiological, Antibacterial and Prebiotic Characteristics of Fermented Porang Flour with Addition of Bacteria and Yeast

Biosaintifika: Journal of Biology & Biology Education · Vol. 16 No. 1 (2024) · pp. 116–127

DOI
10.15294/biosaintifika.v15i1.1545
ISSN
2338-7610, 2085-191X
Published
2024-04-20
Publisher
Universitas Negeri Semarang
Language
eng

Abstract

Porang (Amorphophallus oncophylus) tubers are one of the export commodities due to their glucomannan content. This study aimed to investigate the characteristics of water fermentation and the quality of porang fermented flour with the addition of Lactobacillus plantarum (LP), Bacillus subtilis (BS), and Saccharomyces cerevisiae (SC). Fermentation was conducted using four treatments, namely LP+BS, LP+SC, BS+SC which consisted of 10%v/v of inoculum, respectively, and LP+BS+SC which consisted of 7%v/v LP, 7% BSv/v, and 6%SCv/v. During fermentation, pH, total acidity, and total microorganisms were observed. Proximate, glucomannan content, starch content, fiber content, and antibacterial and prebiotics characteristics were observed for fermented porang flour. The results showed that pH decreased while total acidity increased during fermentation. Total aerobic bacteria had the highest population at 24 hours of fermentation while lactic acid bacteria had the highest population at 24- and 48-hour fermentation. Yeast reached the highest population at 72 hours of fermentation. Porang fermented flour with the addition of BS+SC contained the highest glucomannan content, carbohydrate, and fiber content. Moreover, the flour with BS+SC had an antibacterial effect against Escherichia coli and Staphylococcus aureus and supported the growth of Lactobacillus acidophilus. Porang fermented flour which is processed with the addition of a mixed culture of BS and SC can be developed to improve the nutrititional and functional properties of porang flour.

Keywords

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Yanti Karmila NengsihAffiliation unknown1
Mahyumi RantinaAffiliation unknown1
Mega NurrizaliaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/biosaintifika/oai, first harvested 5 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">The Physical, Chemical, Microbiological, Antibacterial and Prebiotic Characteristics of Fermented Porang Flour with Addition of Bacteria and Yeast</dc:title>
	<dc:creator xml:lang="en">Helmi, Henny</dc:creator>
	<dc:creator xml:lang="en">Eni, Kariningsih</dc:creator>
	<dc:subject xml:lang="en">bacteria, fermentation, porang</dc:subject>
	<dc:description xml:lang="en">Porang (Amorphophallus oncophylus) tubers are one of the export commodities due to their glucomannan content. This study aimed to investigate the characteristics of water fermentation and the quality of porang fermented flour with the addition of Lactobacillus plantarum (LP), Bacillus subtilis (BS), and Saccharomyces cerevisiae (SC). Fermentation was conducted using four treatments, namely LP+BS, LP+SC, BS+SC which consisted of 10%v/v of inoculum, respectively, and LP+BS+SC which consisted of 7%v/v LP, 7% BSv/v, and 6%SCv/v. During fermentation, pH, total acidity, and total microorganisms were observed. Proximate, glucomannan content, starch content, fiber content, and antibacterial and prebiotics characteristics were observed for fermented porang flour. The results showed that pH decreased while total acidity increased during fermentation. Total aerobic bacteria had the highest population at 24 hours of fermentation while lactic acid bacteria had the highest population at 24- and 48-hour fermentation. Yeast reached the highest population at 72 hours of fermentation. Porang fermented flour with the addition of BS+SC contained the highest glucomannan content, carbohydrate, and fiber content. Moreover, the flour with BS+SC had an antibacterial effect against Escherichia coli and Staphylococcus aureus and supported the growth of Lactobacillus acidophilus. Porang fermented flour which is processed with the addition of a mixed culture of BS and SC can be developed to improve the nutrititional and functional properties of porang flour.</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2024-04-20</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/biosaintifika/article/view/1545</dc:identifier>
	<dc:identifier>10.15294/biosaintifika.v15i1.1545</dc:identifier>
	<dc:source xml:lang="en">Biosaintifika: Journal of Biology &amp; Biology Education; Vol. 16 No. 1 (2024): April 2024; 116-127</dc:source>
	<dc:source>2338-7610</dc:source>
	<dc:source>2085-191X</dc:source>
	<dc:source>10.15294/biosaintifika.v16i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/biosaintifika/article/view/1545/179</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Biosaintifika: Journal of Biology &amp; Biology Education</dc:rights>
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