Karakterisasi Sera MOCAF (Modified Cassava Flour) dari Ubikayu Varietas Manis Dan Pahit
Jurnal Penelitian Pascapanen Pertanian | Volume 15 No. 3 Desember 2018 : 114-122
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| Main Authors: | , , , , |
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| Format: | Academic Paper |
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2019-03-04T03:31:56Z.
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| Online Access: | Get Fulltext |
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| Summary: | Jurnal Penelitian Pascapanen Pertanian | Volume 15 No. 3 Desember 2018 : 114-122 MOCAF can be made from various varieties of cassava with various time of fermentation. The by-product of MOCAF is a component which not passing 100 mesh sieve, is called by "SERA". The aim of this study were to determine the effect of different varieties and time of fermentation on the physicochemical properties of SERA. The experimental design that used for this study was Randomized Block Design (RAK) with 2 factors, namely cassava varieties and time of fermentation with 3 replicants. In this study, physical properties (white degree, bulk density) and chemical properties such as, proximate (moisture, protein, fat, ash), crude fiber and hemicellulose-cellulose were analysed. The results showed that 24 hours of fermentation time of Kaspro variety was the highest characteristic of white degree 86.0532, bulk density 0.6317 (g / mL), moisture content 12.4511 (%), ash 0.6078 (%), protein 1.3053 (%), fat 1.5036 (%), crude fiber 19.1920 (%), hemicellulose 5.8174 (%), and cellulose 3.7661 (%). The use of different varieties as MOCAF raw material, shows that bitter cassava variety with high starch content (Kaspro), has better physicochemical properties especially in terms of fiber content so its potential for use as a raw material of high fiber products |
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| Item Description: | 0216-1192 http://repository.unej.ac.id/handle/123456789/89727 |