| dc.description.abstract | Cassava 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 |
