Production of Cassava Flour "Fercaf" by using Back-slope Fermentation

• Main Author: Arifandy - Nim: 13012089 , Naufal
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/29570
• Institution: Institut Teknologi Bandung

<p align="justify">Cassava is one of Indonesia local food, it is carbohydrate source that have high productivity so that it can be used to be local food diversification. Cassava needs an addition value so it can increase the competitiveness of local food in society. Fermentation process can give some addition value to cassava. The fermented cassava can be processed into fermented cassava flour (fercaf) with drying and flouring/grinding. <br /> <br /> <br /> <br /> <br /> This research’s general objective is developing production process of fercaf by using backslopping fermentation. This research aims to know effectiveness solutions and fermented products in producing similar fercaf flour. The cassava used was 1 kg and the fermentation was conducted in reactor with 8 L volume without circulation along 8 hours in the temperature of 34ºC using microorganisms starter such as A.oryzae, B.subtilis, and L.plantarum. The experimental test was limited to the microbial colony concentration test with total plate count method, HCN test by destilation and titration method, yield and whitness index analysis <br /> <br /> <br /> <br /> <br /> In this research it’s found that by using backslope starter for 2 times continuously can produce fercaf flour with good quality as good as fercaf flour that produced by pure starter. Microbe that used in fermentation with backslopping method still growing in each fermentation process even if it used repeatedly. Backslopping fermentation method cause loss more starch and make yield of flour become lower. However, fermentation with backslopping method can increase the value of whiteness index on fercaf flour. In addition, continuous backslopping fermentation method can reduce HCN levels with consistent performance.<p align="justify">