DEVELOPMENT OF INSTANT STARTER USING VACUUM FOR FERCAF (FERMENTED CASSAVA) FLOUR PRODUCTION FROM CASSAVA
Cassava is an important crop for tropical countries such as Nigeria, Brazil, Thailand, and Indonesia. In 2015 Indonesia produced approximately 25 million tons of cassava, which make Indonesia the fourth top cassava producer in the world. The potential utilization of cassava in food industry can be...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/33423 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Cassava is an important crop for tropical countries such as Nigeria, Brazil, Thailand, and Indonesia. In 2015 Indonesia produced approximately 25 million tons of cassava, which make Indonesia the fourth top cassava producer in the world. The potential utilization of cassava in food industry can be enhanced by processing cassava into fermentated cassava flour (Fercaf) which has been shown to have neutral colour and aroma as well as lower cyanogenic content. The use of a specific microbial starter in the cassava chips fermentation for Fercaf production will direct the fermentation process, maintaining high quality of the produced flour. Thereby, the availability of easy to use microbial starter is important for the production of fermented cassava flour. It is the aim of this paper to evaluate the vaccuum drying method for preparing microbial starter for fermented cassava flour production. In particular the effects of carrier media, drying , and storage temperature on cell viability in dry starter were tested. The results shown that different methods should be applied on different microbial species. Bacillus subtilis starter should be prepared using a Fercaf as the carrier media at drying temperature of 55oC before stored at room temperature. Lactobacillus plantarum starter should be prepared using skim milk as the carrier media at drying temperatur of 40oC before stored in refrigerator. On the other hand, Aspergillus oryzae starter should be prepared using skim milk as the carrier media at drying temperature of 55oC before stored in refrigerator.
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