Pengaruh Modifikasi Fermentasi Growol Menggunakan Effective Microorganism 4 Terhadap Kadar Air, Komponen Karbohidrat, Dan Struktur Pati Tepung Growol
Annisa Usfatun Khasanah, Dr. Rio Jati Kusuma, S.Gz., M.S.; Nurina Umy Habibah, S.Gz., M.S.; Farah Faza, S.Gz., M.Gizi.
2026 | Skripsi | GIZI KESEHATAN
Latar belakang: Singkong merupakan sumber karbohidrat lokal potensial
yang dapat diolah menjadi growol, namun fermentasi spontan sering menghasilkan
mutu yang tidak stabil. Penggunaan Effective Microorganism 4 (EM-4)
menjadi alternatif untuk meningkatkan kualitas dan nilai gizi growol.
Tujuan: Penelitian ini bertujuan mengetahui pengaruh pemanfaatan
EM-4 pada fermentasi growol terhadap perubahan kadar air, komponen karbohidrat,
serat pangan, dan struktur pati tepung, sebagai upaya untuk mendukung
pengembangan pangan fungsional berbasis lokal.
Metode: Penelitian eksperimental
dengan desain rancangan acak lengkap 2 faktor yang terdiri dari lama fermentasi
(1 hari, 2 hari, 3 hari) dan konsentrasi EM-4 (0%, 2.5%, 5%, 7.5%, 10%).
Seluruh analisis laboratorium dilakukan secara triplo. Uji kadar air
menggunakan metode thermogravimetry, uji karbohidrat menggunakan metode Nelson
Somogyi, uji amilum menggunakan metode direct acid hydrolysis, uji
serat pangan total menggunakan metode multienzim, dan gambaran struktur pati
menggunakan mikroskop trinokuler Olympus BX43 dan aplikasi CellSens.
Hasil penelitian: Hasil penelitian menunjukkan bahwa lama fermentasi memberikan perbedaan signifikan (p† < 0 xss=removed xss=removed>
Kesimpulan: : Terdapat perbedaan signifikan (p < 0>
Introduction: Cassava is a potential local source of
carbohydrates that can be processed into growol, but spontaneous fermentation
often produces unstable quality. The use of Effective Microorganism 4 (EM-4) is an alternative to improve
the quality and nutritional value of growol.
Objectives: This study aims to determine the effect
of EM-4 utilization
on growol fermentation in terms of changes in moisture content,
carbohydrate components, dietary fiber, and starch structure, as an effort to
support the development of locally-based functional foods.
Methods: This was an experimental study with a
completely randomized design of two factors consisting of fermentation time (1
day, 2 days, 3 days) and EM-4
concentrations (0%, 2.5%, 5%, 7.5%, 10%). All laboratory analyses were
performed in triplicate. Moisture content was tested using thermogravimetry,
carbohydrates using the Nelson Somogyi method, amylum using direct acid
hydrolysis, total dietary fiber using a multienzyme method, and starch
structure using an Olympus BX43 trinocular microscope and CellSens
software.
Results: The results showed that fermentation time had a significant effect (p† < 0>EM-4 10% (p† = 0.088). Variations in EM-4 concentration also had a significant effect (p†† < 0>†† = 0.55). Moisture content increased in all EM-4 treatments (? +0.09% to +2.63%), while the control decreased (? ?2.73%). Carbohydrates and amylum decreased in all treatments, with the greatest decrease in EM-4 10%. Total dietary fiber also decreased in all treatments (? ?0.57% to ?1.18%). Microscopic observation showed increasingly clear changes in starch morphology with increasing EM-4 concentration, in the form of cracks, surface erosion, and granule fragmentation.
Conclusions: There were significant differences (p <
0.05) in moisture
content, carbohydrates, amylum, and total dietary fiber, as well as differences
in starch structure between EM-4 treatments. In general, increasing EM-4
concentration and fermentation duration caused a decrease in these nutrient
levels, although the extent of the decrease varied. Fermentation for 1–3
days also triggered starch degradation, as seen from changes in granule
morphology, ranging from fine cracks to fragmentation, with the most obvious
damage occurring at higher EM-4 concentrations.
Kata Kunci : Effective Microorganism 4 (EM-4), fermentasi, growol, komponen gizi, struktur pati
