The effect of fermentation process on physical and chemical characteristics of pitaya (Hylocereus polyrhiuzus [F.A.C. Weber] Britton & Rose) stem flour

Soedjatmiko, H. and Chrisnasari, Ruth and Hardjo, Popy Hartatie (2018) The effect of fermentation process on physical and chemical characteristics of pitaya (Hylocereus polyrhiuzus [F.A.C. Weber] Britton & Rose) stem flour. In: The 2nd International Conference on Natural Resources and Life Sciences (NRLS-2018), 23–24 August 2018, Ibis Styles Hotel, Surabaya.

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Abstract

Research interest on fiber has increased rapidly in the last decade due to its complexity and functional properties towards the human body. In this research group, pitaya (Hylocereus polyrhiuzus [F.A.C. Weber] Britton & Rose) stem flour is a promising candidate as new food resources since it contains a high amount of fiber and vitamin C as well as demonstrates both antioxidant and antibacterial activities. However, this pitaya stem flour has very low solubility in water that makes its application in food product very limited. In this study, pitaya stem flour has been fermented by Trichoderma reesei in a variation of inoculum concentration (3 % and 5 %) and fermentation time (24 to 60 h). The fermentation processes reduce the ash and water content of the flour, increase the soluble fiber content as well as its solubility. During the fermentation, the colour of the flour has changed. It becomes brighter and brownish. The best fermentation condition marked by its highest soluble fiber content is achieved by 3 % (w/v) of T. reesei inoculum with 60 h incubation time.

Item Type:	Conference or Workshop Item (Paper)
Uncontrolled Keywords:	Fermented flour, incubation time, insoluble fiber, pitaya stem, soluble fiber
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Technobiology > Department of Biology
Depositing User:	Ester Sri W. 196039
Date Deposited:	30 Jul 2019 01:37
Last Modified:	25 Apr 2022 07:54
URI:	http://repository.ubaya.ac.id/id/eprint/35223

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