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@article{Purawisastra_Affandi_Almasyhuri_Yuniarti_2012, title={PRODUK FERMENTASI SARI PISANG YANG MENGANDUNG ASAM LEMAK LINOLEAT DAN LINOLENAT}, url={https://pgm.persagi.org/index.php/pgm/article/view/273}, DOI={10.22435/pgm.v0i0.2300.}, abstractNote={Produk pisang yang mengandung asam lemak linoleat dan linolenat dapat dihasilkan melalui proses fermentasi. Kedua asam lemak ini termasuk jenis asam lemak essensial bagi kesehatan. Selain itu proses pengolahan pisang sesuai dengan salah satu program pokok pembangunan agroindustri, yaitu meningkatkan manfaat hasil pertanian secara optimal. Jenis pisang yang digunakan adalah jenis pisang yang dianggap kurang memiliki nilai ekonomis dan tidak disukai untuk dikonsumsi sebagai buah segar, yaitu pisang Udang, pisang Geulis tiis, pisang Batu, pisang Jimluk, dan pisang Kapur. Terlebih dahulu pisang dibiarkan menjadi sangat matang sehingga mengeluarkan cairan. Cairan pisang lalu dipisahkan dari residu padatan melalui penyaringan, yang kemudian digunakan sebagai bahan baku pembuatan medium fermentasi. Medium sari pisang kemudian difermentasikan oleh khamir penghasil lemak Rhodotorula glutinis. Fermentasi dilakukan dalam kontainer gelas yang dilengkapi dengan sistem pengadukan dan pengaliran udara. Hasil analisis kimia menunjukkan bahwa hasil fermentasi sari pisang mengandung asam lemak linoleat sebesar 0,13 sampai 0,31 g, dan asam lemak linolenat sebesar 0,17 sampai 0,51 g per 100 ml medium hasil fermentasi. Hasil uji mikrobiologis tidak menunjukkan adanya bakteri pathogen (gram negative) dalam produk fermentasi sari pisang tersebut.}, journal={Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)}, author={Purawisastra, Suryana and Affandi, Erwin and Almasyhuri, Almasyhuri and Yuniarti, Heru}, year={2012}, month={Nov.} }