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

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