Effect of Temperature and Starter Concentration on the Fermentation Process in Making MOCAF

• Published in: Journal of physics. Conference series Vol. 1500; no. 1; pp. 12050 - 12054
• Main Authors: Yerizam, Muhammad, Andayana, Suri, Oktavia, Utari
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.04.2020
• Subjects: Anaerobic processes; Bacteria; Cassava; Controllers; Fermentation; Flour; Lactic acid; Physics; Temperature effects
• ISSN: 1742-6588; 1742-6596
• DOI: 10.1088/1742-6596/1500/1/012050

This research aims to determine the optimum conditions with variations in temperature and concentration of Lactic Acid Bacteria (BAL) starter in fermentation in the process of making mocaf flour. Fermentation of cassava is carried out using a fermenter equipped with a thermo controller and tubular heater. Heater is used to increase the temperature connected to the temperature controller (thermo controller) so that the fermentation process runs in optimum conditions and get good quality of mocaf flour according to SNI 7622-2011 standards. The fermentation process was carried out anaerobically with and varying the temperature of 30 and 33°C and the concentration of the lactic acid bacteria starter were 0.06%, 0.12%, 0.18%, 0.24% and 0.3% with fermentation time during 24 hours. The results showed optimum conditions of cassava fermentation at a temperature of 33°C and lactic acid bacteria starter concentration of 0.3% obtained mocaf flour protein levels of 12.87%.