Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF)

Abstract

MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours) with two group namely varieties of cassava Cimanggu and Kaspro. Cimanggu and Kaspro cassava varieties were used to compare the properties of starch due to different fermentation time (0, 12 and 24 hours) with triplicate. The results showed the yield and moisture content were affected by fermentation time. Average moisture content ranged from 13.3 to 13.8% with the starch yield is 38-59%. Application of starch MOCAF can be used for food, cosmetics, and medicines industry.Keywords : modified starch, cassava, fermentation, yield

Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.)

“…The results of the analysis of cookies water content ranged from 2.78% -3.22% (Table 3). Cookies with treatment A (100% MOCAF flour: 0% ketapang fruit seeds) had the lowest water content with a value of 2.78% while cookies with treatment E (60% MOCAF flour: 40% ketapang seeds) had a moisture content of 3.22 %, this is influenced by the high proportion of ketapang seeds used which will have an impact on the higher moisture content of cookies, this is because ketapang fruit seeds contain high fat, which will increase the amount of fat solids in cookies thus reducing the level of starch [17].…”

“…The influence of starch content derived from MOCAF flour used will give effect to the water content of cookies, because MOCAF flour has amylose content that is easy to absorb and release water, so when cookies undergo a roasting process, the water in the material will be easily released. this causes the water content in the material will be lower [17].…”

“…Cookies with the addition of ketapang seeds will have a high fat content, this is because fat derived from ketapang seeds will increase the amount of fat solids in cookies thus reducing the level of the starch. The correlation between fat and carbohydrate content produces a negative correlation which means that if the cookies formed have high fat content, the carbohydrate level is low [17].…”

“…Maillard reaction is a reaction that occurs between amino acids with reducing sugars which will form a brown color [19], so this color gives an influence on the cookies produced. Cookies that do not experience the addition of seeds of fruit ketapang cookies produced are yellow, this is due to the addition of margarine to cookies, the yellow color of margarine comes from beta carotene (pro-vitamin A) which is naturally contained in the original oil [17]..…”

“…This is because the lower the starch content of an ingredient, the ability to bind the water is low, so the higher water content. The more constituent polysaccharides, it will increase the strength of stretching so that the ability to stretch is greater and resistant to breakage [17].,…”