Effect of fermentation duration and Ca(OH)2 concentration for immersion on the characteristics of modified cassava flour (mocaf) of bitter cassava variety (Pandemir L-2)

Abstract

Abstract. Kurniawan S, Amanto BS, Utami R. 2019. Effect of fermentation duration and Ca(OH)₂ concentration for immersion on the characteristics of modified cassava flour (mocaf) of bitter cassava variety (Pandemir L-2). Bioteknologi 16: 53-61. Due to the high HCN content (>100 ppm) in bitter cassava varieties, a technology is needed to remove the content so that this cassava starch can be used as a food ingredient. One technology to remove HCN is by processing bitter cassava into mocaf (modified cassava flour). Mocaf is cassava flour made by modifying the cassava cell using the fermentation method. The fermentation process of cassava results in flour with a neutral (tend to be aromatic) smell characteristic, soft texture, and whiter color. In addition, the fermented cassava flour also has an advantage over the ordinary cassava flour, including digestibility, viscosity, gelation ability, rehydration power and solvability, the capability of binding water, lower HCN, wide application, easier dispersion to the food product, and easily forming 3 dimensions between the components so that the product consistency become better. The objective of the research is to find out the effect of Calcium Hydroxide Ca(OH)₂ and fermentation duration on the chemical (water, acid, protein, HCN levels, and viscosity) and physical (whiteness degree) characteristics of bitter cassava mocaf. The experimental design employed was a Completely Random Design (CRD) with two factors: Ca(OH)₂ concentration variation (0%, 5%, 10%, 15%) and fermentation duration (0 hour, 24-hours, 48-hours, 72-hours). The research data was analyzed using ANOVA at a significance level a = 5% and followed by DMRT with a significance level of 95%. The research results show a higher concentration of Ca(OH)2, lower total acid, protein, and HCN content and higher water containt, viscosity levels, and whiteness degree of mocaf. Longer fermentation duration, higher water content, total acid levels, whiteness degree intensity, and lower HCN content and protein levels of mocaf.