Jember: Fakultas Teknologi Pertanian-SEAFAST Center IPB 2008. prosedur operasi standar (POS) produk Mocal berbasis klaster. Subagio A, Windrati WS, Witono Y, Fahmi F. Impact of cross-linking on physico-chemical and functional properties of cassava starch. Indonesia: Universitas Katolik Soegijapranata 2015. Prosiding Seminar Nasional Perhimpunan Ahli Teknologi Pertanian 2015 Oktober 20-21 Semarang, Indonesia. Sifat pasta MOCAF (Modified Cassava Flour) menggunakan rapid visco analyzer. Evaluasi fisikokimia pati ganyong (Canna indica L) modifikasi esterifikasi dan hidrolisis asam. Putri AP, Oetari T, Annisa N, Gadri A, Aprilia H. Yogyakarta : Universitas Negeri Yogyakarta 2013. Pengembangan MOCAF (Modified Cassava Flour) untuk peningkatan diversifikasi pangan dan ekonomi pasca erupsi merapi (laporan kegiatan PPM). Analisis proses pembuatan pati ubi kayu (tapioca) berbasis neraca massa. Kajian ekstrak daun randu (Ceiba Pentandra L.) sebagai bahan edible coating terhadap sifat fisik dan kimia buah tomat selama penyimpanan. Comparative study of native and modified starches isolated from conventional and nonconventional sources. Ekstraksi minyak bunga melati (Jasminum sambac) (kajian jenis pelarut dan lama ekstraksi) (skripsi). Luas panen, produktivitas, dan poduksi komoditi ubi kayu di Jawa Timur 2002 – 2016. Airlington: AOAC Inc 2005.īadan Pusat Statistik Provinsi Jawa Timur. Official of analysis of the association of official analytical chemistry. Pengaruh fermentasi alami pada chips ubi jalar (Ipomoea batatas) terhadap sifat fisik tepung ubi jalar terfermentasi. Modification of cassava starch for industrial uses. Keywords : modified starch, cassava, fermentation, yieldĪkpa JG, Dagde, Kenneth K. Application of starch MOCAF can be used for food, cosmetics, and medicines industry. Average moisture content ranged from 13.3 to 13.8% with the starch yield is 38-59%. The results showed the yield and moisture content were affected by fermentation time. 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. 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. 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.
However, there is no characterization of starch properties of MOCAF. This product can be used to replace wheat flour in the manufacture of various food products. MOCAF ( modified cassava flour) is a high potential food product.
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