eprintid: 68189
rev_number: 10
eprint_status: archive
userid: 12460
dir: disk0/00/06/81/89
datestamp: 2024-10-25 03:11:14
lastmod: 2024-10-25 03:11:14
status_changed: 2024-10-25 03:11:14
type: thesis
metadata_visibility: show
contact_email: muh.khabib@uin-suka.ac.id
creators_name: Adinda Intan Melina, NIM.: 18106030048
title: KARAKTERISASI FISIKOKIMIA TEPUNG SINGKONG TERMODIFIKASI (MOCAF) MENGGUNAKAN VARIASI KONSENTRASI Lactobacillus plantarum
ispublished: pub
subjects: 540
divisions: jur_kim
full_text_status: restricted
keywords: MOCAF, Lactobacillus Plantarum, Tepung Singkong, Fisikokimia
note: Pembimbing: Atika Yahdiyani Ikhsani, M.Sc.
abstract: 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.
date: 2024-07-18
date_type: published
pages: 53
institution: UIN SUNAN KALIJAGA YOGYAKARTA
department: FAKULTAS SAINS DAN TEKNOLOGI
thesis_type: skripsi
thesis_name: other
citation:   Adinda Intan Melina, NIM.: 18106030048  (2024) KARAKTERISASI FISIKOKIMIA TEPUNG SINGKONG TERMODIFIKASI (MOCAF) MENGGUNAKAN VARIASI KONSENTRASI Lactobacillus plantarum.  Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.   
document_url: https://digilib.uin-suka.ac.id/id/eprint/68189/1/18106030048_BAB-I_IV-atau-V_DAFTAR-PUSTAKA-2.pdf
document_url: https://digilib.uin-suka.ac.id/id/eprint/68189/2/18106030048_BAB-II_sampai_SEBELUM-BAB-TERAKHIR-2.pdf