DEVELOPMENT OF REACTOR FOR FERCAF (FERMENTED CASSAVA FLOUR) PRODUCTION

• Main Author: Christina, Merry
• Format: Theses
• Language: Indonesia
• Subjects: Teknik kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/33452
• Institution: Institut Teknologi Bandung

ABSTRACT DEVELOPMENT OF REACTOR FOR FERCAF (FERMENTED CASSAVA FLOUR) PRODUCTION By : Merry Christina NIM : 23015009 (Master of Chemical Engineering Programme) Productivity of cassava (Manihot esculenta Crantz.) as one source of carbohydrates in Indonesia is rise from year to year. However, the use of cassava in Indonesia is not extensive, whereas cassava can experience post–harvest deterioration. To overcome this, cassava is used as MOCAF (Modified Cassava Flour). Cassava is fermented by LAB (Lactic Acid Bacteria) so cassava flour can be more flexible because it become more white color and neutral flavor. But the manufacturing is not hygienic and the operating condition are not controlled properly. The aim of study is to develop the production process of FERCAF (Fermented Cassava Flour), the second generation of MOCAF because of more hygienic and more controlled operating condition. Initially, FERCAF is prepared in a batch reactor. However, the use of a batch reactor at the stage of scale-up has the disadvantage because it requires a large place for a large production capacity. Therefore, this problem was solved by the use of a semicontinue reactor that runs with moving tray system. In a larger production scale, the production process will require more water, while the world is in the clean water crisis. In this research, we need to find the most efficient amount of water but can produce FERCAF with good quality. One goal of this research is to find the water needs which is more efficient in producing of FERCAF in large scale. Variations in the ratio of substrate to the water used is 1:7 and 1:12. Then, the optimal residence time to ferment each tray containing cassava should also be sought. The variations used are 8 and 12 hours. Cyanogenic glucoside compound in cassava can break down into HCN which is dangerous substance. HCN is dissolved in the fermentation broth so that under certain conditions will be saturation. It is not desirable, so one solution is to replace the fermentation broth. The variations used are without replacement at all, replacement of 25% and 50% of total fermentation broth used periodically, each residence time of fermentation. The success factor of FERCAF production is viewed from two major aspects. The aspects are the production process and the product quality. The production process is seen from the amount of microbe which grow in fermentation broth and the yield produced, while the product quality is seen from degree of acid, fiber content, and starch content. The microbes used to ferment cassava are Lactobacillus plantarum, Bacillus subtilis, dan Aspergillus oryzae. All of them v grow well in every runs done. The resulting yield is quite good, being in the range 25–45% as in previous research. The product quality is good enough. The degree of acid is below the value of SNI specified, whereas fiber content and starch content are not significantly different in each runs. Therefore, the best ratio of substrate to the water is 1:7, the most efficient of fermentation time is 8 hours, and the best replacement of fermentation broth is 25% of the total fermentation broth used. Keywords : Cassava, MOCAF, FERCAF, fermentation