The Use of Three Species of Lactic Acid Bacteria in the Mocaf (Modified Cassava Flour) Production

• Published in: Industria (Online) Vol. 9; no. 3; pp. 163 - 172
• Main Authors: Seveline, Seveline, Heldyana, Riskya, Kurniawati, Siti
• Format: Journal Article
• Language: English
• Published: University of Brawijaya 28.12.2020
• Subjects: cassava; fermentation duration; l.fermentum; l.paracasei; l.plantarum; lama fermentasi; ubi kayu
• ISSN: 2252-7877; 2549-3892
• DOI: 10.21776/ub.industria.2020.009.03.1

The use of cassava as foodstuffs has been widely developed. Modifying it into a mocaf (modified cassava flour) is one of the cassava utilization. This research aimed to process cassavas into mocaf utilizing lactic acid bacteria and to obtain a better mocaf in terms of its physicochemical parameters. Bacteria used were L. plantarum, L. fermentum, and L. paracasei, which can ferment cassava to mocaf. The fermentation process was carried out by two fermentation duration of 48 hours and 72 hours, followed by draining and drying using the oven at 50 °C for 6 hours. This research analyzed mocaf's physicochemical properties such as water content, fat content, protein content, ash content, carbohydrate content, whiteness, and acidity. A Factorial Randomized Block Design with two replications was applied as the research design. If the test result showed that the tested sample has a significant difference at the level of significance of 0.05, it then subjects to the further Duncan test, using SPSS. The result showed that the use of L. paracasei produced best characteristics mocaf with a high protein content of 1.44%, an ash content of 0.31%, a white degree of 102.20, and a low degree of acid of 3.66.