Simulation of modified sorghum flour production using Lactobacillus plantarum bacteria

The value of wheat imports always increases every year, this makes Indonesia a country that is dependent on wheat imports. Efforts to reduce this dependency include the production of modified sorghum flour (Mosof) production using the fermentation process by Lactobacillus plantarum. One ingredient that can be used as a Mosof production material is sorghum (Sorghum bicolor (L.) Moench). Sorghum has great potential to be developed in Indonesia because it is quite tolerant of infertile or critical soils so that less productive land can be planted. However, the use of this plant is still very limited only fo animal feed. In this research, simulation sorghum is used as a substitute for wheat flour. Mosof is a sorghum flour product in which sorghum was processed using the principle of lactic acid fermentation to improve the nutritional content. The methodology of this work were kinetics parameters determination (curve fitting and the 4th order Runge Kutta) and Mosof production simulation (Super Pro Designer 9.5). Kinetic parameter validation was applied using experimental data, where Haldane’s kinetic model gave the best R2 of 0.999811 by using the 4th order Runge Kutta method. Resulting kinetic parameters of µmax, Ks, and Ki were 0.8743 /h, 0.0349 g/L, and 6.7114 g/L, respectively. The optimum yield of lactic acid (0.00779 g/L) was obtained at 96 h and a value a of 0.00008. The values of phytic acid, proteins, starch, tannins, water in Mosof were 0.3%, 13.87%, 84.88%, 0.16%, and 0,76%,respectively.