Yerizam, Muhammad and ANDAYANA, SURI and OKTAVIA, UTARI (2019) Effect of Temperature and Starter Concentration on the Fermentation Process in Making MOCAF. Journal of Physics: Conference Series. pp. 1-4. ISSN 17426588, 17426596
Full text not available from this repository.Abstract
This research aims to determine the optimum conditions with variations in temperature and concentration of Lactic Acid Bacteria (BAL) starter in fermentation in the process of making mocaf flour. Fermentation of cassava is carried out using a fermenter equipped with a thermo controller and tubular heater. Heater is used to increase the temperature connected to the temperature controller (thermo controller) so that the fermentation process runs in optimum conditions and get good quality of mocaf flour according to SNI 7622-2011 standards. The fermentation process was carried out anaerobically with and varying the temperature of 30 and 33°C and the concentration of the lactic acid bacteria starter were 0.06%, 0.12%, 0.18%, 0.24% and 0.3% with fermentation time during 24 hours. The results showed optimum conditions of cassava fermentation at a temperature of 33°C and lactic acid bacteria starter concentration of 0.3% obtained mocaf flour protein levels of 12.87%.
| Item Type: | Article |
|---|---|
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Chemical Engineering > Journal |
| Depositing User: | Mrs Trisni Handayani |
| Date Deposited: | 14 Apr 2023 01:59 |
| Last Modified: | 04 May 2023 08:56 |
| URI: | http://eprints.polsri.ac.id/id/eprint/13344 |
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