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Alfiah ,
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Agriculture, Biological Sciences & Forestry

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PEMBUATAN TEPUNG MOCAF MELALUI PENAMBAHAN STARTER DAN LAMA FERMENTASI (Modified Cassava Flour) Muhammad Iqbal Nusa; Budi Suarti; Alfiah ,
AGRIUM: Jurnal Ilmu Pertanian Vol 17, No 3 (2012)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (492.664 KB) | DOI: 10.30596/agrium.v17i3.322

Abstract

This study aims to find ways of making mocaf  flour with a comparison of starter and a long fermentation on the quality of mocaf flour. This study uses a complete Randomized Design (CRD) factorial. The results of statistical analysis on  each parameter : The number of a long fermentation different effect not significant (p≥0.05) on moisture content. The number of different starter effect highly significant (p≤0.01) for yield, starch content, texture. The number of a long  fermentation different effect highly significant (p≤0.01) for yield, starch content, texture. The number of starter different effect not significant (p≥0.05) on moisture content. Treatment interaction effect is not significant (p≥0.05) for yield, content starch, texture and moisture content.Keywords : Manihot esculenta, mocaf, starter, fermentation
Co-Authors Budi Suarti