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Adlay (Coix Lacryma-jobi L.), is a kind of grain plants (cereals) from parts of tropical cereals (Poaceae). Adlay contains starch in a high amount, therefore it has the potential to be used as raw material for making flour. The aim of this study is to produce adlay flour by submerged fermentation of amylolytic-cellulolytic bacteria Bacillus amiloliquifaciens B7 and phytic acid hydrolyze lactic acid bacteria Lactobacillus plantarum SU-LS537. The turbidity (OD) λ 600 nm, Total Plate Count (TPC), content water, ash, fat, protein, carbohydrates, dietary fiber, whiteness, gluten, phytic acid, vitamin E, vitamin B6, vitamin B12, calcium, pH, final weight, essential and non-essential amino acids, essential fatty acids and non-essential of submerged fermentation of adlay was determined in this study. The results show that with fermentation there was quite an increase of the nutritional quality compared to without fermentation of the content (ash, protein, and carbohydrates), dietary fiber, calcium, essential amino acids and non-essential, essential fatty acids and nonessential.

jurnal biologi indonesia

Peningkatan Kualitas Tepung Jali (Coix lacryma-jobi L.) melalui Fermentasi Menggunakan Bakteri Amilolitik-Selulolitik dan Bakteri Asam Laktat Terseleksi