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All Journal Reaktor Teknotan: Jurnal Industri Teknologi Pertanian Bulletin of Chemical Reaction Engineering & Catalysis Jurnal Sosioteknologi Journal of Mathematical and Fundamental Sciences Journal of Engineering and Technological Sciences Journal of Industrial and Information Technology in Agriculture ASEAN Journal of Chemical Engineering Jurnal Teknik Kimia Indonesia Bulletin of Chemical Reaction Engineering & Catalysis
M.T.A.P. Kresnowati
Department Of Chemical Engineering, Faculty Of Industrial Engineering, Institut Teknologi Bandung, Ganesha 10, Bandung, 40132, Indonesia
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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Journal : ASEAN Journal of Chemical Engineering

 1 
Effects of Cassava Chips Fermentation Conditions on The Produced Flour Properties Angina Meitha; Yazid Bindar; M.T.A.P. Kresnowati
ASEAN Journal of Chemical Engineering Vol 16, No 1 (2016)
Publisher : Department of Chemical Engineering, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (899.399 KB) | DOI: 10.22146/ajche.49674

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 fermentation media, and chips size, on fermented cassava flour (fercaf) properties. Fermentation was shown to affect properties of cassava flour: reducing the cyanogenic content, swelling power, as well as solubility, whereas on the other hand increasing the amylose content and correspondingly the measured DE. Further, the properties of the produced flour were affected by the implemented fermentation operation conditions. Fermentation temperature was found to significantly affect amylose content. Media circulation was found to significantly affect the measured Dextrose Equivalent. On the other hand, the size of cassava chips significantly affected the cyanogenic content and solubility of the flour
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.
Effects of Microbial Starter Composition on Nutritional Contents and Pasting Properties of Fermented Cassava Flour M.T.A.P. Kresnowati; L. Turyanto; A. Zaenuddin; K. Trihatmoko
ASEAN Journal of Chemical Engineering Vol 19, No 1 (2019)
Publisher : Department of Chemical Engineering, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (588.367 KB) | DOI: 10.22146/ajche.50871

Abstract

Fermentation of cassava chips prior to drying and milling processes improves cassava flour quality: i.e. lower cyanogenic content, remove specific odour and colour. Composition of microbial starter applied to the fermentation may affect the microbial population during the fermentation and thus directs the process and the produced flour properties. This study mapped the effects of microbial starter composition on the microbial profiles during the fermentation and the corresponding nutritional contents as well as pasting properties of the produced fermented cassava flour (fercaf). Combinations of Lactobacillus plantarum, Bacillus subtilis and Aspergillus oryzae, that were selected based on their enzymatic activities, were evaluated. The addition of microbial starter was shown to affect the dynamics in microbial population during the fermentation. The addition of lactic acid bacteria accelerated the release of cyanogenic glycoside and starch conversion to simpler sugars, the addition of B. subtilis improved the disruption of cassava fibres, whereas the addition of A.oryzae was shown to increase the protein content of fercaf. The different microbial starter added to fermentation system also resulted in different pasting properties of fercaf. Microbial starter composition can be designed as such for the production of a particular flour property.
Co-Authors A. R. Tanujaya A. Zaenuddin Abdul Aziz Afina Rahmani Andi Trirakhmadi Andry, Andry Ang, Elvina Angina Meitha Astri Nur Istyami Dewinka Anugeraheni Diah Meilany Diah Meilany Dianika Lestari Dianika Lestari Dianika Lestari Efri Mardawati Faradiva Dwinta Hana Nur Fitriana I.G.B Ngurah Makertihartha Ibnu Maulana Hidayatullah Istiqomah, Noviani Arifina K. Trihatmoko Khairul Hadi Burhan L. Turyanto Laras Cempaka Lestari, Dianika Liandro, Yessica Lienda Aliwarga Lienda Aliwarga Lienda Aliwarga Mukti, Rendy Mustofa Anshori Nicholaus Prasetya R Muhamad Jafar Rahmina, Fathya Ronny Purwadi Ronny Purwadi Rusdi, David Setiadi, Tjandra Silvia Oktavia Nur Yudiastuti Subiantoro Subiantoro Susanto Purwo Susi Zukriwati Tantra, Tan Mellisa Tatang Hernas Soerawidjaja Tirto Prakoso Vita Wonoputri Wijaya, Andy Wiranata Yasid Bindar Yazid Bindar Yazid Bindar Yazid Bindar Yazid Bindar