The Effect of Fermentation of Acetobacter xylinum and Saccharomyces cerevisiae in Nutritional and Organoleptic Quality of Beetroot Flour (Beta vulgaris L.)

Abstract

This study aims to describe the effect of starter Acetobacter xylinum and Saccharomyces cerevisiae on the nutritional and organoleptic qualities of beetroot flour (Beta vulgaris L.). This research is an experimental research. The experiment was arranged in a Completely Randomized Design (CRD) with 6 replications. This research has 3 treatmments, namely the addition of starter A. xylinum (A), S. cerevisiae (S), and without fermentation as controll (K). This research process is includes the preparation for starter A. xylinum with a number 10⁸ cell/ml and S. cerevisiae with a number 10⁸ cell/ml, liquid fermentation of beetroot, flouring process, nutitional analysis (water content, ash content, protein content, and glucose content), and organoleptic analysis (taste, aroma, color, and texture). The result showed that the addition of starter in the beetroot fermentation had a significant effect on nutitional and organoleptic qualities of beetroot flour. The water content of K treatment was 15%, ash content was 5,2%, protein content was 5,85%, and glucose content was 10,31%. The water content of S treatment 9,67%, ash content was 11,28%, protein content was 1,04%, and glucose content was 2,05%. The water content of A treatment was 13,33%, ash content was 5,41%, protein content was 10,31%, and glucose content was 8,67%. Based on the results of the organoleptic test , the K treatment was not favored by the panelists in color, aroma, texture, and taste aspect. The S treatment, the aroma and texture aspect were very favored by the panelists. The A treatment, the color and taste aspect were very favored by the panelists. The A treatment produced the best characteristics of beetroot flour, both in terms of nutrisional content and organoleptic aspect.