PENGARUH PERLAKUAN PENDAHULUAN UBI KAYU DAN CARA FERMENTASI TERHADAP KARAKTERISTIK MOCAF

Abstract

The objective of the research was to  determine the effect of cassava preliminary treatment and fermentation process on characteristics of mocaf. The research used a factorial completely randomized  design and  consisting  of  two  factors,  namely  cassava preliminary treatment   (A factor with the following levels: scraped (A1) and non-scraped cassava (A2) tuber) and fermentation process (B factor with the following levels: spontaneous, use of tempe starter and use of Bacillus amyloliquefaciens). The experiment was conducted in triplicates. The following parameters were observed, including physical (gelatinization temperature, viscosity and color), chemical (moisture content, ash content, protein content, reducing sugar content, starch  content  and  crude  fiber  content)    and  sensory  (test  using  texture,  flavor  and  color attributes)   characteristics with control (brand mokap putri 21 Gunung Kidul Yogyakarta). The results showed that cassava preliminary treatment significantly affected viscosity and sugar reduction. Fermentation process significantly affected viscosity, redness, ash content, protein content, and sugar reduction. Sensory tests significantly affected color. Based on the results of research  suggested to  use the scrapped  mucilage cassava  dan  B.  amyloliquefaciens to  good produce mocaf characteristics, they are gelatinization temperature 64.67℃, viscosity 68.00 dPa.s, lightness 92.80%, redness 6.23%, yellowness 9.20%, moisture content 8.23%, ash content 1.23%, protein content 2.23%, sugar reduction 0.33%, starch 21.33%, crude fiber 2.05%, texture 2.63 aroma 2.71, color 2.38.