<![CDATA[ABSTRACT The aim of the research was to determine characteristic quality of physical, chemical, and functional, cassava flour, and mocaf using conventional drying, mechanical drying and combination with sun and rotary dryer machine. This research was using cassava as a raw material for malaysian white cassava with a harvest age of ten months and fermented with lactic acid bacteria. This research was using non-factorial group randomized design with cassava flour using conventional drying, mocaf using conventional drying, cassava flour using mechanical drying, mocaf using mechanical drying, and mocaf using combination drying using conventional and mechanical. The results showed that cassava flour and mocaf had a sigificant different quality from physical, chemical, and functional. As a visual, mocaf flour more brighter than cassava flour even though using a same drying with conventional drying or mechanical drying. Cassava flour and mocaf with conventional, mechanical, and combination drying methods had highly significant effect on moisture content, ash content, water absorption, oil absorption, baking expansion, white degree, starch content, amilose content, and amylopectin content and gave significantly effect on swelling power. Keywords : Mocaf, Cassava Flour, Conventional Drying, Mechanical Drying. ABSTRAK Penelitian ini bertujuan untuk mengetahui karakteristik mutu fisik, kimia, dan fungsional dari tepung ubi kayu dan tepung mocaf dengan metode pengeringan konvensional, mekanis, serta kombinasi menggunakan matahari dan mesin rotary dryer. Penelitian ini menggunakan bahan baku ubi kayu jenis ubi malaysia putih dengan umur panen 10 bulan serta difermentasi menggunakan bakteri asam laktat. Penelitian ini menggunakan rancangan acak kelompok (RAK) non-faktorial dengan perlakuan ubi kayu pengeringan matahari (UM), mocaf pengeringan matahari (MM), ubi kayu pengeringan mekanis dengan rotary dryer (UA), mocaf pengeringan mekanis dengan rotary dryer (MA), mocaf pengeringan kombinasi matahari dengan rotary dryer (MO). Hasil penelitian menunjukkan bahwa tepung ubi kayu dan tepung mocaf memiliki perbedaan yang signifikan berdasarkan sifat fisik, kimia maupun fungsional. Secara penampakan, tepung ubi kayu memiliki sifat yang sangat berbeda dengan tepung mocaf yang lebih cerah dibandingkan dengan tepung ubi kayu meskipun menggunakan pengeringan yang sama baik konvensional ataupun mekanis. Tepung ubi kayu dan tepung mocaf dengan metode pengeringan konvensional, pengeringan mekanis dan kombinasi memberikan pengaruh sangat nyata terhadap kadar air, kadar abu, daya serap air, daya serap minyak, baking expansion, derajat putih, kadar pati, kadar amilosa, dan amilopektin. Serta memberikan pengaruh nyata pada swelling power. Kata Kunci : Mocaf, Tepung Ubi Kayu, Pengeringan Konvensional, Pengeringan Mekanis]]>
