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dc.contributor.authorDiniyah, Nurud
dc.contributor.authorSubagio, Achmad
dc.contributor.authorSari, Riri Nur Lutfian
dc.contributor.authorYuwana, Nugraha
dc.date.accessioned2018-12-07T07:37:44Z
dc.date.available2018-12-07T07:37:44Z
dc.date.issued2018-12-07
dc.identifier.issn0216-1192
dc.identifier.urihttp://repository.unej.ac.id/handle/123456789/88998
dc.descriptionJurnal Penelitian Pascapanen Pertanian | Volume 15 No. 2 September 2018 : 80 - 90en_US
dc.description.abstractCassava from sweet (Cimanggu) and bitter (Kaspro) varieties can be used as raw material to produced MOCAF. MOCAF’s starch extraction can be influenced by time of fermentation and variety of cassava. The aim of this research is to determine the effect of time fermentation on the functional properties of MOCAF starch which made from two varieties of cassava (Kaspro and Cimanggu). Randomized Block Design (RAK) with the single factor, time of fermentation (0, 12, 24 hours) and varieties as its group (Cimanggu and Kaspro) with triplicate was used in this research. The physical properties ( bulk density, colour), chemical properties (protein, fat, ash and carbohydrate) and functional properties of MOCAF starch (swelling power, solubility, water absorption capacity and oil absorption capacity) were evaluated. The result showed that Kaspro variety and time of fermentation 24 hour had the highest value of bulk density 0,7505±0,0158 (g/mL), swelling power 7,4516±0,1185 (g/g), solubility 1,9294±0,2456 (%), WAC 12,0000±1,0000 (mL/g) dan OAC 17,6667±0,5774 (mL/g), lightness 89,9433±0,1079, whiteness index 85,9113±0,0821, protein, fat, ash and carbohydrate content respectively 0,6094±0,04; 0,3666±0,12; 0,1849±0,03 and 86,0125±0,42 %. The varieties of cassava with highest cyanide content (Kaspro) also highest in starch content shows that has better functional properties (bulk density, swelling power, solubility, WAC, OAC) so it can be used to widely application for industrial.en_US
dc.language.isoiden_US
dc.subjectcassavaen_US
dc.subjecttime of fermentationen_US
dc.subjectMOCAFen_US
dc.subjectstarchen_US
dc.subjectfunctional propertiesen_US
dc.subjectcassavaen_US
dc.titleSifat Fisikokimia dan Fungsional Pati Dari Mocaf (Modified Cassava Flour) Varietas Kaspro dan Cimangguen_US
dc.typeArticleen_US


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