<![CDATA[Indigenous bacteria isolate of cassava rubber (Manihot glaziovii) is an isolate of native bacteria which is available in rubber cassava tubers. Rubber cassava tuber is a cassava with a high content of cyanide acid (HCN). The study was aimed to see the ability of indigenous bacteria isolate of cassava cultivar rubber (BUG1) on mocaf making fermentation. This study used a completely randomized design with treatments (A) addition of starter indigenous bacteria isolates of rubber variety (BUG1), (B) without isolates, and (C) without fermentation. The resulting mocaf product was conducted a chemical tests consisted of moisture, ash, starch, acid degree, coarse fiber, and HCN content, while organoleptic tests consisted of color, aroma, and texture. The analysis results on the various treatments showed that the optimal treatment of mocaf flour produced was the addition of indigenous bacteria isolate starter of rubber variety (BUG1).ABSTRAKIsolat bakteri indigenous ubi kayu karet (Manihot glaziovii) merupakan isolat bakteri asli yang berada dalam umbi ubi kayu karet. Ubi kayu kultivar karet merupakan ubi kayu dengan kandungan asam sianida (HCN) tinggi. Penelitian bertujuan untuk mempelajari kemampuan isolat bakteri indigenous ubi kayu kultivar karet (BUG1) pada fermentasi pembuatan mocaf. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan (A) pemberian starter isolat bakteri indigenous varietas karet (BUG1), (B) tanpa isolat, dan (C) tanpa fermentasi. Terhadap produk mocaf yang dihasilkan dilakukan uji kimia meliputi kadar air, abu, pati, derajat asam, serat kasar, dan kadar HCN, sedangkan uji organoleptik meliputi warna, aroma, dan tekstur. Hasil analisis terhadap berbagai perlakuan menunjukkan perlakuan optimal untuk tepung mocaf yang dihasilkan adalah pemberian starter isolat bakteri indigenous varietas karet (BUG1).]]>
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