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 30ºC and 40ºC 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 30ºC or 40ºC, particularly humidity at humidity of <60%. Whereas, the fermentation treatment on corn crackers showed a positive influence at the storage temperature of 30ºC in all corn varieties. At storage temperature of 40ºC, fermentation treatment affect only the BISI 2 varieties
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