TY  - THES
N1  - Pembimbing: Atika Yahdiyani Ikhsani, M.Sc.
ID  - digilib68189
UR  - https://digilib.uin-suka.ac.id/id/eprint/68189/
A1  - Adinda Intan Melina, NIM.: 18106030048
Y1  - 2024/07/18/
N2  - Physicochemical characterization of modified cassava flour (MOCAF) usIng varying concentrations of Lactobacillus plantarum was carried out. The aim of this research is to examine the physicochemical characteristics in the form of water content, ash content, crude fiber, HCN content and whiteness of MOCAF flour using the lactic acid Lactobacillus plantarum with varying concentrations of 0%, 2%, 4%, 6% and to examine the influence of Lactobacillus plantarum concentration in producing MOCAF flour with the best characteristics.
MOCAF flour is made using a fermentation method, cassava fruit is incubated using Lactobacillus plantarum for 72 hours with varying concentrations of different bacteria. The physicochemical characteristics of MOCAF flour using the lactic acid bacteri Lactobacillus plantarum with varying concentrations of 0%, 2%, 4%, 6% at water content were 7,74;8,95;8,64;8,57% respectively. Ash content 2,4;0,95;0,94;0,9%. Crude fiber 1,94;1,2; 1,03;1,03%. HCN content 31,24;0;0;0% .Whiteness 94;94,19;94,29;93,64%.
The addition of the concentration of lactic acid Lactobacillus plantarum in making MOCAF flour has a significantly different effect on water content, crude fiber, degree of whiteness and does not have a significantly different effect on ash content and HCN content.
PB  - UIN SUNAN KALIJAGA YOGYAKARTA
KW  - MOCAF
KW  -  Lactobacillus Plantarum
KW  -  Tepung Singkong
KW  -  Fisikokimia
M1  - skripsi
TI  - KARAKTERISASI FISIKOKIMIA TEPUNG SINGKONG TERMODIFIKASI (MOCAF) MENGGUNAKAN VARIASI KONSENTRASI Lactobacillus plantarum
AV  - restricted
EP  - 53
ER  -