Characteristics of the Chemical Physical Properties of Cassava Flour Modification (Mocaf) with the Use of Blondo or Virgin Coconut Oil (VCO) Dregs

Abstract

Mocaf (Modified Cassava Flour) is a yam flour that has been modified by fermentation using Lactic Acid Bacteria (LAB) that is sold freely in the community. The use of blondo is expected to replace the use of LAB because it is from VCO that has not been utilized properly. The LAB used in the production is from the production of VCO by fermentation. The study was conducted by using a Complete Randomized Design (RAL) with 5 treatments and 3 repetation, as mocaf control used BIMO bacteria. Advanced testing used the Duncan New Mutiple Range Test (DNMRT) at a real level of 5%. Observations on mocaf flour include, pH flour, WHC, swelling and whitish flour. The observation resulted in a pH value of mocaf 6.43-5.44, WHC mocaf 207.7-231.3%, swelling mocaf 551-1650.33% and whitish mocaf 90.77-91.68.