Abstract
Avocado seed has many useful substances such as starch, Avocado seeds also have a starch percentage 23%. Natural starch has a limited application because it not applicative. Because of this, modification was required to improve the function of the starch, which is by modifying the starch with fermentation. The factors that influence the material modification process are yeast concentration and fermentation duration. The purpose of this study was to determine the effect of yeast concentration and duration of fermentation on types of avocado seed starch. The study design used by Factorial Design (RALF) with two factors: yeast concentration 0%, 6%, 8% and fermentation time 24 hours, 48 hours, 72 hours. The research parameters included measuring gelatiniation time, gelatinasation temperature measurement, pH test and viscosity test. The results showed that the fermentation time with yeast concentration have a significant effect on pH of the material, gelatinization temperature, viscosity and starch granules. Based on the pH test parameters, the starch which had the lowest pH was 8% yeast measurement with 72 hours fermentation time (zc) that is 5.4.
Highlights
Buah alpukat (Persea americana mill.) merupakan buah yang memiliki banyak manfaat
The results showed that the fermentation time with yeast concentration have a significant effect on pH of the material, gelatinization temperature, viscosity and starch granules
Pengaruh Lama Fermentasi Terhadap Kadar Alkohol, pH, Dan Produksi Gas Pada Proses Fermentasi Bioetanol Dari Whey Dengan Substitusi Kulit Nanas
Summary
Peralatan yang digunakan di penelitian ini adalah timbangan analitik, pisau, blender, kain saring, loyang, baskom, plastik penyimpanan, ayakan 100 mesh, cabinet dryer, box plastik, panci, dan sendok, hot plate, beaker glass, spatula, viscometer Rion VT-04, pHmeter, kaca preparat, Termometer, Stopwatch, Microscope, pipet, enlenmayer, gelas ukur, kompor gas, panci dan sendok. Bahan yang digunakan pada penelitian ini adalah biji alpukat dari limbah penjual jus di Kabupaten Bangkalan, ragi Saccharomycaes cerevisae, aquades dan air
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