The Effect Of Fermentation On Adsorption Isotherm Corn Flour And Corn Crackers

Abstract Fermentation is one of the food material processing techniques to improve the nutritional value of a product. The purpose of this study was to examine the effect of fermentation on isotherm sorption in corn flour and corn crackers. The varieties of corn used were BISI 2 and POP obtained from Cereal Crops Research Institute of Sulawesi Selatan. Steps involved in this study include flouring fermentation analysis of nutrient content and isothermic sorption at 30C and 40C with humidity of 50 60 70 and 80. The results showed that the fermentation of all corn flours can improve nutritional value which were observed in both corn varieties. Likewise isothermic sorption with type II sigmoid on all types of corn were observed fermented and unfermented in corn flour and corn crackers. Based on the volume of water absorbed during the storage process it appeared that there was an effect of the fermentation on corn flour either at a temperature of 30C or 40C particularly humidity at humidity of 60. Whereas the fermentation treatment on corn crackers showed a positive influence at the storage temperature of 30C in all corn varieties. At storage temperature of 40C fermentation treatment affect only the BISI 2 varieties.