SUMMARY
Cassava is one of the biggest commodity in Indonesia which is the total amount of its production is 28,000,000 ton/year in 2012. This huge amount of cassava can be used as cassava flour so that it could have similar characteristics with wheat flour. Therefore, in this research the cassava is being modified by fermentation method using the lactic acid bacteria starter,i.e Lactobacillus casei. While the cassava grate is being fermented, the enzyme is produced by bacteria that could destroy the cassava cell and degrade the starch polymer. This condition changes of the physiochemical characteristic especially developing resouces of cassava flour produced. Variables that are influence the fermentation process are concentration of lactic acid bacteria starter and fermentation time of cassava grate. The purpose of this research determines the best condition from the variables concentration of Lactobacillus casei bacteria starter and fermentation time of the cassava grate to developing resouces of cassava flour and compares cassava flour with starter culture fermentation method and soaking method. The first step in this research is cultivation of Lactobacillus casei in a culture medium. The second step are preparation of tools and substances and peel removing, washing and chopping the cassava into cassava grate with 4 mm thickness average. The third step is fermentation of cassava grate. The fermentation process is done by mixing the cassava grated, the lactic acid bacteria starter Lactobacillus casei and water in an anaerobic fermentation tank, with the ratio between the cassava grate and water is 1 : 6 b/v. Fermented cassava grate is dried by using solar drying during 3 days, then it is proceed into flour by grinding and sieving. Modified cassava flours are tested by swelling power and dough level of expand after frying process.
The results showed that cassava flour with starter culture fermentation method better than cassava flour with soaking method. The best conditions of cassava flour were fermentation time of 48 hour and 6% v/v Lactobacillus casei concentration. Physiochemical characteristic of cassava flour best treatment were the swelling power of 14.13, dough level of expand after frying process 596.399%, solubility 0.82 %, the specific viscosity of 49.62 cp, baking expansion 2.28 cm3/g and bolu cake hardness 620.262 gf.
Keywords : cassava fermentation, Lactobacillus casei, developing resources, physiochemical characteristic, fermentation time, concentration of lactic acid bacteria starter
*Bagi teman-teman yang ingin mengetahui lebih lengkap tentang thesis ini, silakan kontak ke nisa.ksmningrum@gmail.com
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