PELS (Procedia of Engineering and Life Science)
Vol 4 (2023): Proceedings of the 6th Seminar Nasional Sains 2023

Characteristics of Mocaf (Modified Cassava Flour) From Cassava (Manihot utilissima): Study of Tape Yeast Concentration and Fermentation Time

Wiwin Ekawati Ningrum (Universitas Muhammadiyah Sidoarjo)
Ida Agustini Saidi (Universitas Muhammadiyah Sidoarjo)

Article Info

Publish Date
13 Jul 2023

Abstract

Cassava is a local food that has low shelf life. Mocaf flour is processed cassava which is modified by fermentation. This study used a randomized block design (RBD) method with 3 repetitions. With the treatment of tape yeast concentration which consists of 3 levels, namely 1%, 1.5% and 2% and the treatment of fermentation time with 3 levels, namely 24 hours, 48 hours, and 72 hours. Data were analyzed using ANOVA then continued with the BNJ test with a level of 5%. As well as the hedonic scale scoring organoleptic test. The results showed that the highest value for the color parameter L was 296.66, color a was 5.17, color b was 34.21, organoleptic aroma was 188, organoleptic color was 167.5.

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Journal Info
PELS (Procedia of Engineering and Life Science)
Website

Abbrev

PELS

Publisher

Universitas Muhammadiyah Sidoarjo

Subject

Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Engineering

Description

PELS (Procedia of Engineering and Life Science) is an international journal published by Faculty of Science and Technology Universitas Muhammadiyah Sidoarjo. The research article submitted to this online journal will be double blind peer-reviewed (Both reviewer and author remain anonymous to each ...