color, smell, flavor, texture and overall favorite 4.3; 4.23; 4.37; 4.2; 4.4 (like-very like).
<p>Singkong varietas manis (Cimanggu) dan pahit (Kaspro) dapat digunakan sebagai bahan baku dalam pembuatan MOCAF. Ekstraksi pati MOCAF dapat dipengaruhi oleh lama fermentasi dan varietas singkong. Tujuan dari penelitian ini adalah mengetahui pengaruh perbedaan lama fermentasi terhadap sifat fungsional pati dari MOCAF dengan dua varietas singkong Kaspro dan Cimanggu. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dengan faktor tunggal yaitu lama fermentasi (0, 12, 24 jam) dan varietas sebagai kelompoknya (Cimanggu dan Kaspro) dengan 3 kali ulangan. Parameter yang dianalisis yaitu sifat fisik (densitas kamba dan warna), sifat kimia (kadar protein, lemak, abu dan karbohidrat) serta sifat fungsional pati MOCAF (<em>swelling power, solubilitas</em>, daya serap air dan daya serap minyak). Hasil penelitian menunjukkan bahwa lama fermentasi 24 jam dari singkong varietas Kaspro memiliki nilai tertinggi yaitu <em>bulk density </em>0,7505±0,0158 (g/mL), <em>swelling power </em>7,4516±0,1185 (g/g), <em>solubility </em>1,9294±0,2456 (%), <em>water absorption capacity </em>(WAC) 12,0000±1,0000 (mL/g) dan <em>oil absorption capacity </em>(OAC) 17,6667±0,5774 (mL/g), <em>lightness</em> 89,9433±0,1079 dan <em>whitness index </em>85,9113±0,0821 serta kadar protein, lemak, abu dan karbohidrat berturut-turut (0,6094±0,04; 0,3666±0,12; 0,1849±0,03 dan 86,0125±0,42 %). Penggunaan varietas yang berbeda sebagai bahan baku MOCAF, menunjukkan hasil bahwa singkong dengan kadar sianida tinggi juga memiliki pati lebih tinggi (Kaspro), memiliki sifat fungsional (b<em>ulk density, swelling power, solubility</em>, WAC, OAC) yang lebih baik sehingga dapat digunakan untuk keperluan dunia industri yang lebih luas.</p><p> </p><p><strong>Functional Properties of Starch MOCAF (Modified Cassava Flour) from Cassava Variety Kaspro and Cimanggu</strong></p><p>Cassava from sweet (Cimanggu) and bitter (Kaspro) varieties can be used as raw material to produced MOCAF. MOCAF’s starch extraction can be influenced by time of fermentation and variety of cassava. The aim of this research is to determine the effect of time fermentation on the functional properties of MOCAF starch which made from two varieties of cassava (Kaspro and Cimanggu). Randomized Block Design (RAK) with the single factor, time of fermentation (0, 12, 24 hours) and varieties as its group (Cimanggu and Kaspro) with triplicate was used in this research. The physical properties ( bulk density, colour), chemical properties (protein, fat, ash and carbohydrate) and functional properties of MOCAF starch (swelling power, solubility, water absorption capacity and oil absorption capacity) were evaluated. The result showed that Kaspro variety and time of fermentation 24 hour had the highest value of bulk density 0,7505±0,0158 (g/mL), swelling power 7,4516±0,1185 (g/g), solubility 1,9294±0,2456 (%), WAC 12,0000±1,0000 (mL/g) dan OAC 17,6667±0,5774 (mL/g), lightness 89,9433±0,1079, whiteness index 85,9113±0,0821, protein, fat, ash and carbohydrate content respectively 0,6094±0,04; 0,3666±0,12; 0,1849±0,03 and 86,0125±0,42 %. The varieties of cassava with highest cyanide content (Kaspro) also highest in starch content shows that has better functional properties (bulk density, swelling power, solubility, WAC, OAC) so it can be used to widely application for industrial.</p><p><strong><br /></strong></p>
<p>Mocaf (tepung kasava termodifikasi/<em>Modified Cassava Flour</em>) dapat dibuat dari berbagai varietas ubikayu dengan lama fermentasi yang bervariasi. Hasil samping dari produksi Mocaf berupa komponen tidak lolos ayakan 100 mesh yang disebut “Sera”. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan varietas (Cimanggu dan Kaspro) dan lama fermentasi (0, 12, dan 24 jam) terhadap sifat fisikokimia sera Mocaf. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu varietas ubikayu dan lama fermentasi. Parameter yang dianalisis meliputi sifat fisik dan kimia seperti derajat putih, densitas kamba, proksimat, kadar serat kasar, dan kadar hemiselulosa-selulosa. Hasil penelitian menunjukkan bahwa sera Mocaf dari ubikayu varietas Cimanggu dan Kaspro memiliki karakteristik berupa derajat putih berkisar 84,61-86,05%, densitas kamba 0,58-0,75 g/mL, kadar air 11,79-13,73%, kadar abu 0,61-2,68 %, kadar protein 1,31-2,34 %, kadar lemak 1,50-2,14 %, kadar serat kasar 18,11-22,76 %, kadar hemiselulosa 29,20-34,21 %, dan kadar selulosa 18,47-21,89 %. Sera sebagai limbah Mocaf masih berpotensi digunakan sebagai bahan baku produk tinggi serat seperti <em>cone </em>es krim, roti tawar, dan <em>cookies</em>.</p><p> </p><p><strong>(modified cassava flour) from sweet and bitter cassava varieties</strong></p><p>Mocaf (Modified Cassava Flour) can be made from various varieties of cassava with various duration of fermentation. The by-product of Mocaf, a component that does not pass 100-mesh sieve, is called “Sera”. The aim of this study was to determine the effect of different cassava varieties (Cimanggu and Kaspro) and duration of fermentation (0, 12, and 24 h) on the physicochemical properties of Mocaf sera. The experimental design used in this study was Randomized Block Design with 2 factors, namely cassava varieties and fermentation duration. Parameters observed included physical and chemical properties, i.e. whiteness, bulk density, proximate crude fiber and hemicellulose-cellulose content. The results showed that the characteristics of sera Mocaf from Cimanggu and Kaspro varieties were as follows: 84.61-86.05% whiteness, bulk density of 0.58-0.75 g /mL, moisture content of 11.79-13.73%, ash content of 0.61-2.68%, protein content of 1.31-2.34%, fat content of 1.50-2.14%, crude fiber content of 18.11-22.76%, hemicellulose content of 29.20-34.21%, and cellulose content of 18.47-21.89%. Sera as the waste of Mocaf processing had potential to be utilized as raw material for high fiber products such as ice cream cone, bread, and cookies.</p><p><strong><br /></strong></p>
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