KARAKTERISTIK KIMIAWI TEPUNG MOCAF DENGAN VARIASI FERMENTASI SPONTAN MENGGUNAKAN YOUGHURT SEBAGAI STARTER CULTURE

Y. Wuri Wulandari & Akhmad Mustofa

doi:10.33061/jitipari.v1i1.1511

KARAKTERISTIK KIMIAWI TEPUNG MOCAF DENGAN VARIASI FERMENTASI SPONTAN MENGGUNAKAN YOUGHURT SEBAGAI STARTER CULTURE

Authors

Y. Wuri Wulandari & Akhmad Mustofa

DOI:

https://doi.org/10.33061/jitipari.v1i1.1511

Abstract

Mocaf or modified cassava flour is a cassava flour that is specifically processed by modifying of cassava
cells though fermentation. The aim of the research was to produce mocaf by fermentation with different
treatment, thera are by spontaneous fermentation and by species youghurt as bacteria culture.
The research showed that treatment of fermentation would influence the characteristic of cassava
flour. Flour taste was unidentified and didn’t have cassava odor. Treatment fermentation by youghurt was
produced higher quality cassava flour with specific characteristic are moisture content (11,957%), amilum
content (79,934%), protein content (0,935%), lipid content (4,650%), ash content (0,321%), celulose content
(1,795%), kalsium content (0,321 mg/100g), Fe content (54,041 mg/100g), fosfor content (178,596 mg/100 g),
and HCN content HCN (23.751 ppm)
Keywords: mocaf, flour, and cassava

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Published

2017-03-21

How to Cite

Akhmad Mustofa, Y. W. W. &. (2017). KARAKTERISTIK KIMIAWI TEPUNG MOCAF DENGAN VARIASI FERMENTASI SPONTAN MENGGUNAKAN YOUGHURT SEBAGAI STARTER CULTURE. JITIPARI (Jurnal Ilmiah Teknologi Dan Industri Pangan UNISRI), 1(1). https://doi.org/10.33061/jitipari.v1i1.1511

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Issue

Vol. 1 No. 1 (2016): JITIPARI

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Artikel

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