Pengaruh Fermentasi pada Pembuatan Mocaf (Modified Cassava Flour) dengan menggunakan Lactobacillus Plantarum terhadap Kandungan Protein

Jeffry Tandrianto, Doniarta Kurniawan Mintoko, Setiyo Gunawan
Submission Date: 2014-07-18 15:32:23
Accepted Date: 2014-09-14 11:49:51

Abstract


Mocaf adalah tepung singkong yang dibuat dengan menggunakan prinsip modifikasi sel singkong secara fermentasi. Proses fermentasi singkong menghasilkan tepung dengan karakteristik kandungan protein yang tinggi dan HCN yang lebih rendah. Tujuan dari penelitian ini adalah mengetahui pengaruh fermentasi pada pembuatan mocaf (modified cassava flour) dengan menggunakan ragi roti (Saccharomyces cereviseae), ragi tempe (Rhizopus oryzae) dan Lactobacillus plantarum terhadap kandungan zat nutrisi dan anti nutrisi.. Dari hasil penelitian didapatkan pada variabel waktu fermentasi 0, 12, 24, 36, 48, 60 dan 72 jam, kadar protein mengalami kenaikan (2,78%; 2,7975%; 2,8074%; 2,8148%; 3,0217%; 3,1237%; 3,39%.

Keywords


Mocaf; Lactobacillus plantarum; Rhizopus orizae; Saccharomyces cereviseae

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