Profil gelatinisasi, karakteristik mikrobiologi dan sifat fungsional pati jagung ketan terfermentasi [Gelatinization profile, microbiological characteristics and funtional properties of fermented waxy corn starch]

Suryani Une, Rizky Killa, Lisna Ahmad, Zainudin Antuli, Husain Panggi


Waxy corn (AJU1) is widely cultivated in Gorontalo Province, but its utilization is limited to corn on cobs.  A potential diversified product of processed waxy corn to be developed is waxy corn starch. One simple method to improve the functional properties of waxy corn starch is fermentation. This study aimed to determine the effect of different fermentation conditions and fermentation times on the gelatinization profile and functional properties of waxy  corn starch. The research method used a completely randomized factorial design with two treatment factors namely fermentation conditions (aerobic and anaerobic) and fermentation time (3, 6, and 9 days).  Results showed that the fermentation conditions significantly affected property of waxy corn starch.  During fermentation, there was a change in the number of cells of lactic acid bacteria, yeast, and mold. The gelatinization profile of  fermented waxy corn starch was to have resistant to stirring and high temperatures and reduced its retrogradation tendency. The fermentation process also changed the functional properties of glutinous corn starch, namely an increase in solubility, swelling, and acidity (decrease in pH).

Keywords: aerobic, anaerobic, fermentation, starch, glutinous corn [AJU1]

Full Text:



Ahmad, L., Pranoto, Y., Setyabudi, F. S., & Marseno, D. W. (2022). Amylose content and physical changes in waxy corn starch modification by spontaneous fermentation. E3S Web of Conferences, 344, 03004.

Aini, N., Hariyadi, P., Muchtadi, T.-R., & Andarwulan, N. (2010). Hubungan antara waktu fermentasi grits jagung dengan sifat gelatinisasi tepung jagung putih yang dipengaruhi ukuran partikel. Jurnal Teknologi Dan Industri Pangan, XXI(1), 18–24.

Bian, X., Chen, J. ru, Yang, Y., Yu, D. hui, Ma, Z. qian, Ren, L. kun, Wu, N., Chen, F. lian, Liu, X. fei, Wang, B., & Zhang, N. (2022). Effects of fermentation on the structure and physical properties of glutinous proso millet starch. Food Hydrocolloids, 123(August 2021).

Dewanti-Hariyadi, R., Hariyadi, P., Fardiaz, D., & Richana, N. (2013). Isolation and identification of microorganisms during spontaneous fermentation of maize. Jurnal Teknologi Dan Industri Pangan, 24(1), 33–39.

Farasara, R., Hariyadi, P., Fardiaz, D., & Dewanti-Hariyadi, R. (2014). Pasting properties of white corn flours of <i>Anoman</i> 1 and <i>Pulut Harapan</i> Varieties as affected by fementation process. Food and Nutrition Sciences, 05(21), 2038–2047.

Hong, J., Guo, W., Chen, P., Liu, C., Wei, J., Zheng, X., & Saeed Omer, S. H. (2022). Effects of Bifidobacteria fermentation on physico-chemical, thermal and structural properties of wheat starch. Foods, 11(17).

Jorge A., F., Edith M., C., Cristian C., R., & Jairo G., S. (2018). Modification of the fermentation process for sour cassava starch with expansion properties. Advance Journal of Food Science and Technology, 16(SPL), 55–61.

Li, M., Dhital, S., & Wei, Y. (2017). Multilevel structure of wheat starch and Its relationship to noodle eating qualities. Comprehensive Reviews in Food Science and Food Safety, 16(5), 1042–1055.

Nurin, L. A., Amalia, R., Arisna, T. S. W., Sulistyanto, W. N., & Trimulyono, G. (2017). Isolasi dan karakterisasi bakteri asam laktat yang berperan dalam fermentasi tumpi jagung bahan pakan ternak. Jurnal Sains & Matematika, 6(1), 20-25. ISSN: 2548-1835.

Odey, G. N., & Lee, W. Y. (2019). Evaluation of the quality characteristics of flour and pasta from fermented cassava roots.

Ogodo, A. C., Ugbogu, O. C., Onyeagba, R. A., & Okereke, H. C. (2019). Microbiological quality, proximate composition and in vitro starch/protein digestibility of Sorghum bicolor flour fermented with lactic acid bacteria consortia. Chemical and Biological Technologies in Agriculture, 6(1), 1–9.

Oyeyinka, S. A., Adeloye, A. A., Olaomo, O. O., & Kayitesi, E. (2020). Effect of fermentation time on physicochemical properties of starch extracted from cassava root. Food Bioscience, 33, 100485.

Park, J., Sung, J. M., Choi, Y. S., & Park, J. D. (2020). Effect of natural fermentation on milled rice grains: Physicochemical and functional properties of rice flour. Food Hydrocolloids, 108(May), 106005.

Pradhan, D., & Kadyan, S. (2020). Novel strategies to improve shelf-life and quality of foods. Novel Strategies to Improve Shelf-Life and Quality of Foods, August.

Putri, N. A., Herlina, H., & Subagio, A. (2018). Karakteristik mocaf (modified cassava flour) berdasarkan metode penggilingan dan lama fermentasi. Jurnal Agroteknologi, 12(01), 79.

Putri, N. A., Subagio, A., & Diniyah, N. (2022). Pasting properties of mocaf (Modified Cassava Flour) using rapid visco analyzer with variations of pH solution. Food ScienTech Journal, 4(1), 18.

Rai, A. K., Pandey, A., & Sahoo, D. (2019). Biotechnological potential of yeasts in functional food industry. Trends in Food Science and Technology, 83, 129–137.

Rizal, S., Suharyono, S., Nurainy, F., & Merliyanisa, M. (2020). Pengaruh glukosa dan jahe merah terhadap karakteristik minuman probiotik dari kulit nanas madu. Jurnal Teknologi & Industri Hasil Pertanian, 25(2), 110.

Rosida, D., Yacoba, S., Angeline, C., Happyanto, D., & Hapsari, N. (2020). The effect of fermentation on physicochemical properties of cocoyam (Xanthosoma sagittifolium) flour using L. plantarum bacteria. Eurasian Journal of Biosciences, 14(October), 3951–3955.

Susi, Agustina, L., & Gendrosari, S. (2020). Effect of α-amylase digestion in fermented Nagara bean grits for gelatinization profile and in vitro starch digestibility. IOP Conference Series: Earth and Environmental Science, 443(1).

Wardono, H. P., Agus, A., Astuti, A., Ngadiyono, N., & Suhartanto, B. (2022). The effect of fermentation time on the nutritional value of sago hampas. Proceedings of the 9th International Seminar on Tropical Animal Production (ISTAP 2021), 18(Istap 2021), 97–102.

Zotta, T., Parente, E., & Ricciardi, A. (2017). Aerobic metabolism in the genus Lactobacillus: impact on stress response and potential applications in the food industry. Journal of Applied Microbiology, 122(4), 857–869.



  • There are currently no refbacks.