Optimization of temperature and drying time of indigenous cocktail yeast mold culture using response surface methodology (RSM)

Rahmawati Rahmawati,Dede Saputra,I Basriman,A.A Apriliani,D Hunaefi,B.S.L Jenie

doi:10.26656/fr.2017.4(2).247

Abstract

The study was conducted to obtain an optimal combination of time and temperature of the drying process of indigenous cocktail yeast mold culture using RSM. The cocktail yeast mold culture was dried using an oven. The cocktail cultures contain Penicillium citrinum, Aspergillus niger, Acremonium strictum, and Candida famata, namely AC (Amylolytic Culture). The Response Surface Methods (RSM) with Design-Expert® 7.00 software, namely Mixture design with D-optimal was performed. The drying time was between 24- 48 hrs and the drying temperature was between 40-50oC. The total of 16 formulas of the combination of drying time and temperature for processing the dried cultures were produced by RSM. The response chosen was total viability of mold and yeast, water content, water activity, and pH. The result of optimization and verification was obtained by the model: pH (AC) = -0.058A - 1.56 x 10-003B + 7.13, where A = drying temperature ( oC), B = drying time (hr). The AC optimization was achieved at a combination of drying temperatures and time of 50oC for 48 hrs. Desirability values were 0.729. The optimum formula for AC has viability of total yeast mold of 7.39 x 106 CFU/g, moisture content of 5.62%, aw 0.303, and pH 4.18.

Highlights

Fermented corn flour made from local white corn anoman variety has been done
This study aims to obtain the optimum temperature and drying time in making indigenous cocktail yeast mold culture, namely AC with the response specified above
The dried ACindigenous cocktail yeast mold culture is made powder using a blender that has been sprayed with 70% alcohol

Summary

Introduction

Fermented corn flour made from local white corn anoman variety has been done. The results of Farasara et al (2014) showed that the fermentation process changed the characteristics of corn flour produced compared to its natural flour. The results of research by Rahmawati, Maulani and Saputra (2018), the use of different types of starter produces different characteristics of flour. The use of indigenous microorganisms in the form of fresh starter cultures is not easy to carry and keep it. To overcome this and facilitate the fermentation process, Rahmawati et al (2017) made a dried cocktail of starter culture that consists of indigenous yeast and mold. The temperature and drying time affected the viability of microorganisms This will affect the quality of the resulting cocktail starter culture. The research was conducted to obtain the optimum combination of time and temperature that will produce the best quality of dry indigenous cocktail starter culture. Optimization of the process of making starter culture was carried out by the Response Surface Methodology (RSM) method with Design-Expert® 7.00 software, namely Mixture design with D-optimal

Objectives

Methods

Results