MODIFIKASI UBI KAYU DENGAN PROSES FERMENTASI MENGGUNAKAN STARTER LACTOBACILLUS CASEI UNTUK PRODUK PANGAN
ABSTRACT: Modification of
cassava flour (MOCAF) is fermented cassava flour biomass with the help of
microorganisms. Modification of cassava flour has a protein content and
properties of the physicochemical better than regular cassava flour (without
fermenting). Manufacture of modified cassava flour through several stages,
namely the preparation of cassava (peeling, washing and cutting), fermentation,
drying and the process of conversion chips dried into flour. Modified cassava
flour can be produced by fermentation using a wide variety of microorganisms
such as the culture of the Lactobacillus casei group of lactic acid.This
research aims to know the influence of the concentration of a starter, a thick
piece of cassava chips and the addition of nutrients to increased levels of
protein as well as the changing nature of the resulting physicochemical.
Fermentation is carried out using lactic acid cultures of Lactobacillus casei
starter with a concentration of 1%, 3%, and 5% V and nutrients used is ammonium
hydrogen phosphate 5% w. In the fermentation process used pieces of 2 mm
thickness of chips, 4 mm and 6 mm.The fermentation process is carried out for
72 hours, with the room temperature. From the results obtained: improvement of
the highest protein of 3.68% in 2 mm, 5% V variable,% solubility best of 1.63%
at 2 mm, 5% V variable, swelling power best of 17.8% in 2 mm, 1% V variable,%
carboxylic 0.4% on the largest variables 2 mm ,5% the best tensile strength in
noodle products of 0,138 N/mm2 with ratio of 10% MOCAF and 90% of the flour,
and pilus expand power of 261,71% on 5% V variable.
Penulis: Muchlis Riki
Darmawan, Patrick Andreas, Bakti Jos, Siswo Sumardiono
Kode Jurnal: jpkimiadd130334
