Sifat Fisikokimia Dan Fungsional Pati Dari Mocaf (Modified Cassava Flour) Varietas Kaspro Dan Cimanggu

Diniyah, Nurud; Subagio, Achmad; Sari, Riri Nur Lutfian; Yuwana, Nugraha

doi:10.21082/jpasca.v15n2.2018.80-90

Cited by 16 publications

(21 citation statements)

References 23 publications

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“…Mocaf flour had higher value than those of wheat flour. The lightness is also commonly recognized as whiteness which is an identification of the total brightness of a food product and can be used as an identification of changes and decreases in color during storage or treatment [22]. The higher the whiteness value, the higher the brightness value of the noodles [23] [24].…”

Section: Analysis Of Texturementioning

confidence: 99%

The Visible Characteristic of Modified Cassava Flour-Noodle after Treatment with Mineral Salt

Al-Baarri

Widayat

Legowo

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Noodles are made from the main ingredient of wheat flour obtained through imports. In order to reduce imports of wheat flour, modified cassava flour or mocaf can be used as wheat replacement. Mocaf is flour made from cassava through a fermentation process. Due to the fermentation process, mocaf has characteristics similar to wheat flour but does not contain gluten and low in protein, so that the texture of the noodles made of mocaf is less firm, brittle, and much brighter. One alternative that can be done to improve and maintain the texture, color and salinity of noodles made from mocaf is to add mineral salt. Therefore, this research was conducted to improve the color and determine the salinity of noodles made from mocaf with the addition of the salt. Noodles with wheat flour (C), wheat flour and mocaf (MF), mocaf with mineral salt (MFM). Based on the results of the study, significant changes were detected in MFM noodles. The color of MFM noodles showed brighter than C and MF noodles. In conclusion, the addition of mineral salt to mocaf noodles could increase brightness and salinity.

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Section: Analysis Of Texturementioning

confidence: 99%

The Visible Characteristic of Modified Cassava Flour-Noodle after Treatment with Mineral Salt

Al-Baarri

Widayat

Legowo

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…The rupture of the starch granules will create a hydrophobic structure in the granule, which was originally on the inside to open outward. This causes the starch to have the ability to trap oil [24].…”

Section: K Oil Holding Capacity (Ohc)mentioning

confidence: 99%

“…The increase in WHC can also be caused by the modification of macromolecules during the fermentation. This modification exposes the hydrophilic domain of the macromolecule, which has a high affinity for water [24]. IV.…”

Section: Water Holding Capacity (Whc)mentioning

confidence: 99%

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

Masahid¹,

Belgis²,

Agesti³

2021

IJ-FANRES

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Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

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“…Aplikasi Mocaf telah dikembangkan menjadi bahan pensubstitusi, pengental dan pengisi dalam produk pangan. Beberapa penelitian terkait aplikasi Mocaf menunjukkan luasnya penggunaan Mocaf di industri makanan 5,6,7,8,9,10,11 .…”

Section: Pendahuluanunclassified

Pengaruh Perlakuan pH dan Suhu Terhadap Sifat Fisikokimia Mocaf (Modified Cassava Flour)

Diniyah

Ganesha²,

Subagio³

2020

J. Penelit Pascapanen Pertan

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Peningkatan sifat fungsional pati dapat dilakukan dengan mengubah struktur pati menjadi lebih banyak pada bagian amorf dengan cara perlakuan fermentasi pada umbi singkong terlebih dahulu sehingga dihasilkan Mocaf. Tujuan penelitian ini adalah untuk mengetahui perubahan karakteristik pati Mocaf dengan perlakuan panas dan pengaturan tingkat keasaman (pH) agar dapat digunaan dalam aplikasi yang lebih luas. Perlakuan dalam penelitian ini meliputi variasi suhu pemanasan (60, 70, 80, 90, dan 120 °C) dan pH (3, 4, 5, 6, dan 7) dan diulang sebanyak 3 kali dengan parameter pengukuran meliputi daya kembang, kelarutan, kekeruhan, viskositas pasta, bentuk granula pati, dan sineresis. Hasil penelitian ini menunjukkan bahwa suhu pemanasan mempengaruhi nilai daya kembang, kelarutan, viskositas, bentuk granula pati, dan sineresis Mocaf, tetapi menyebabkan penurunan tingkat kekeruhan. Sedangkan penambahan asam dapat mempengaruhi viskositas dan granula pati Mocaf. Effect of pH and Temperature Treatment on Physicochemical Properties of Mocaf (Modiffied Cassava Flour) The changes in the starch’s structure to amorphous can increase the functional characteristics of starch using the fermentation process of cassava to be known as Mocaf. The aim of this study was to determine the physicochemical properties of Mocaf’s starch due to temperature and pH processing. Treatment in this research including various of temperature (60, 70, 80, 90, and 120 °C) dan pH (3, 4, 5, 6, dan 7) in three replications with analysis of swelling power, solubility, viscosity, starch granule, and syneresis. The results of this study indicate that the heating temperature affects the value of swelling power, solubility, viscosity, starch granule, and syneresis of Mocaf, but it causes a decrease of Mocaf’s turbidity. The addition of acid may affect the viscosity and granules of Mocaf’s starch.

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Sifat Fisikokimia Dan Fungsional Pati Dari Mocaf (Modified Cassava Flour) Varietas Kaspro Dan Cimanggu

Cited by 16 publications

References 23 publications

The Visible Characteristic of Modified Cassava Flour-Noodle after Treatment with Mineral Salt

The Visible Characteristic of Modified Cassava Flour-Noodle after Treatment with Mineral Salt

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

Pengaruh Perlakuan pH dan Suhu Terhadap Sifat Fisikokimia Mocaf (Modified Cassava Flour)

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