Cassava Peel Treatment Effect on The Characteristics of Fermented Cassava Flour (FERCAF)

• Main Author: RISWATI (13011014) , ANIS
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/25632
• Institution: Institut Teknologi Bandung

It is time for Indonesia to change the paradigm of food security to exploit other sources of carbohydrates which grow in Indonesia. Indonesia has a variety source of carbohydrates and other food ingredients, one of them is cassava. One of processed from cassava is Fermented Cassava Flour (FERCAF). In earlier research, fercaf flour was processed utilizing its tuber only while the cassava peel is thrown away. Cassava peel has protein content and crude fiber which higher than cassava tuber, but these time cassava peel is used only as animal feed. Meanwhile, the cassava peel waste has a high potential as a source of carbohydrates. <br /> <br /> This research aims to determine the effect of cassava peel waste utilization on fercaf flour characteristics. This research used variation of fermentation of cassava tuber, variation of fermentation of combination cassava tuber and peel, and variation of cassava peel fermentation. The parameters tested were HCN content, starch content, swelling power value, dextrose equivalent (DE) value, flour color index, and yield. <br /> <br /> Based on the results of the experiment can be concluded that with the addition of cassava peel, HCN level decreased slower while flour. And color index of fercaf flour has no significant difference. <br /> <br />