Characteristics of Mocaf (Modified Cassava Flour) From Cassava (Manihot utilissima): Study of Tape Yeast Concentration and Fermentation Time
Karakteristik Tepung Mocaf (Modified cassava flour) dari Singkong (Manihot Utilissisma): Kajian Konsentrasi Ragi Tape dan Lama Fermentasi
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(1) * Wiwin Ekawati Ningrum
Universitas Muhammadiyah Sidoarjo
Indonesia
(2) Ida Agustini Saidi Universitas Muhammadiyah Sidoarjo
Indonesia
(*) Corresponding Author
Abstract
Cassava is a local food that has low shelf life. Mocaf flour is processed cassava which is modified by fermentation. This study used a randomized block design (RBD) method with 3 repetitions. With the treatment of tape yeast concentration which consists of 3 levels, namely 1%, 1.5% and 2% and the treatment of fermentation time with 3 levels, namely 24 hours, 48 hours, and 72 hours. Data were analyzed using ANOVA then continued with the BNJ test with a level of 5%. As well as the hedonic scale scoring organoleptic test. The results showed that the highest value for the color parameter L was 296.66, color a was 5.17, color b was 34.21, organoleptic aroma was 188, organoleptic color was 167.5.
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