KARAKTERISASI FISIKOKIMIA TEPUNG SINGKONG TERMODIFIKASI (MOCAF) MENGGUNAKAN VARIASI KONSENTRASI Lactobacillus plantarum

Adinda Intan Melina, NIM.: 18106030048 (2024) KARAKTERISASI FISIKOKIMIA TEPUNG SINGKONG TERMODIFIKASI (MOCAF) MENGGUNAKAN VARIASI KONSENTRASI Lactobacillus plantarum. Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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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.

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