Research Article
Effect of Fermentation Time on Nutrient Content and Organoleptic Quality of Corn (Zea mays L.) Tapai as Superfood
@INPROCEEDINGS{10.4108/eai.20-10-2022.2328833, author={Mazarina Devi and Budi Wibowotomo and Nabila Ummu and Laili Hidayati and Anggi Martiningtyas and Hashim Fadzil Ariffin}, title={Effect of Fermentation Time on Nutrient Content and Organoleptic Quality of Corn (Zea mays L.) Tapai as Superfood}, proceedings={Proceedings of the 4th Annual Conference of Engineering and Implementation on Vocational Education, ACEIVE 2022, 20 October 2022, Medan, North Sumatra, Indonesia}, publisher={EAI}, proceedings_a={ACEIVE}, year={2023}, month={5}, keywords={fermentation time corn tapai superfood total dietary fiber organoleptic quality}, doi={10.4108/eai.20-10-2022.2328833} }- Mazarina Devi
Budi Wibowotomo
Nabila Ummu
Laili Hidayati
Anggi Martiningtyas
Hashim Fadzil Ariffin
Year: 2023
Effect of Fermentation Time on Nutrient Content and Organoleptic Quality of Corn (Zea mays L.) Tapai as Superfood
ACEIVE
EAI
DOI: 10.4108/eai.20-10-2022.2328833
Abstract
The purpose of this study is to analyze the effects of the fermentation time of making corn tapai (Zea mays L.) on nutrient content and organoleptic quality. This research is expected to produce a new product: processed corn as a superfood. This study included numerous treatments at various stages of the fermentation process (around 5, 6, and 7 days). The researchers analyzed alcohol, glucose, total dietary fiber content, and the organoleptic quality of corn tapai, which includes taste, texture, color, and flavor. The results showed that corn tapai had the highest alcohol contents (5,133%), glucose (11,933%), total dietary fiber (11,953%), and organoleptic qualities of taste (4,00), color (3,86), texture (4,28), and flavor (3,80). The researchers concluded that the length of fermentation affected the alcohol content, glucose content, dietary fiber content, and organoleptic quality of corn tapai. The longer the fermentation, the higher the alcohol and glucose content, while the total fiber content decreases. The length of fermentation also affects the various textures and tastes. It can be concluded that the duration of fermentation has an effect on the nutrient content and organoleptic quality of corn tapai.
