PEMBUATAN TEPUNG MOCAF MELALUI PENAMBAHAN STARTER DAN LAMA FERMENTASI (Modified Cassava Flour)

Muhammad Iqbal Nusa, Budi Suarti, Alfiah ,

Abstract


This study aims to find ways of making mocaf  flour with a comparison of starter and a long fermentation on the quality of mocaf flour. This study uses a complete Randomized Design (CRD) factorial. The results of statistical analysis on  each parameter : The number of a long fermentation different effect not significant (p≥0.05) on moisture content. The number of different starter effect highly significant (p≤0.01) for yield, starch content, texture. The number of a long  fermentation different effect highly significant (p≤0.01) for yield, starch content, texture. The number of starter different effect not significant (p≥0.05) on moisture content. Treatment interaction effect is not significant (p≥0.05) for yield, content starch, texture and moisture content.

Keywords : Manihot esculenta, mocaf, starter, fermentation

DOI:

https://doi.org/10.30596/agrium.v17i3.322


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