Journal of Applied Food Technology • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

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Total Sugar Content, Protein, Adhesiveness, and Hardness of Fermented Jackfruit Seeds Flour by Kluyveromyces marxianus and Saccharomyces cerevisiae

Fathiyatul Islamiyah, Siti Susanti, Ahmad Ni'matullah Al-Baarri

Abstract


This research aims to produce dough from fermented jackfruit seed using Kluyveromyces marxianus and Saccharomyces cerevisiae. Concentration of inoculum at 0, 4, 8 and 12% (v/v) was used to measure total sugar, protein content, adhesiveness and hardness in the dough. To produce dough, fermentation process for 1 hour at room temperature (27˚C±1) was used. Total sugar was measured using refractometer and protein content was analyzed using Bradford method. Adhesiveness and hardness was analyzed using texture analyzer. Result shows no significant differences (P>0.05) on sugar content in obtained doughs using K. marxianus and S. cerevisiae resulting a value of 8.442±0.69 and 8.485±0,76˚Brix, respectively. Protein content of the fermented dough was 3.51±1.16 and 4.4±2.09% for K. marxianus and S. cerevisiae, respectively, resulting the significant differences among treatments. The adhesiveness and hardness of fermented dough with K. marxianus was significantly higher than that of S. cerevisiae. This result may provide beneficial information to food industry that uses jackfruit seed as ingredient.

Keywords


Kluyveromyces marxianus, Saccharomyces cerevisiae, jackfruit seeds flour, fermentation, dough

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DOI: http://dx.doi.org/10.17728/jaft.19

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