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Lienda Aliwarga
Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Ganesha 10, Bandung, 40132, Indonesia, Telephone: +62-22-2500989, Fax: +62-22-2501438
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry

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Effects of Retting Media Circulation and Temperature on the Fermentation Process in Soft-Texture and Low Cyanogenic Content Cassava Flour Production M.T.A.P. Kresnowati; Yazid Bindar; Lienda Aliwarga; Dianika Lestari; Nicholaus Prasetya; A. R. Tanujaya
ASEAN Journal of Chemical Engineering Vol 14, No 2 (2014)
Publisher : Department of Chemical Engineering, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (848.62 KB) | DOI: 10.22146/ajche.49710

Abstract

A fermentation process to produce soft-texture and low cyanogenic content cassava flour had been studied, in particular the effects of temperature, circulation of the retting media, and scale to the reduction of cyanogenic content and the structure of cassava. Although the effects of retting media circulation and an increase in the fermentation temperature on cyanogenic content reduction were not clearly seen, they led to more damaged cassava structure and thus improving the overall cassava flour production. On the other hand small scale fermentation led to both cyanogenic content reduction and morphological changes, giving better fermentation performance.
Co-Authors A. R. Tanujaya Dianika Lestari M.T.A.P. Kresnowati Nicholaus Prasetya Yazid Bindar