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Analysis Types and Functions of Microbes and Duration of Fermentation in the Process of Reducing Levels of Concentration Oxalate Levels in Taro Kimpul

Abstract

Ismail Sulaiman, Santi Noviasari, Yanti Meldasari Lubis, Zalniati Fonna Rozali, Kartini Eriani, Cynthia Wahyu Asrizal

Kimpul tuber is a source of carbohydrates that have high levels of oxalate, therefore it is necessary to reduce oxalate levels, several methods have been used to reduce oxalate levels, high levels of oxalate are caused by the sap or mucus in the taro. The process of decreasing oxalate levels by physical and chemical means has been carried out but has not yet obtained optimal results for low oxalate levels, therefore a fermentation process is carried out to obtain optimal results, which is recommended for 71mg / 100gr. Use of taro is one of the foods used to replace rice or other types of carbohydrates, but taro has a low-calorie level so it is safe for those who have diabetes. In this study, the fermentation process was carried out for 48 and 72 hours to get a perfect process by involving the microbes saccharomyces cerevisiae and rhizopus oryzae. The results of this study indicated that the levels of oxalate produced were 54 mg/100gr in the 72-hour fermentation process using 0.2% / liter rhizopus orizae.

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