PENGGUNAAN BEBERAPA JENIS RAGI DALAM PROSES FERMENTASI PEMBUATAN TEPUNG MOCAF (MODIFFIED CASSAVA FLOUR)

  • Siti - Nurjanah Universitas Ivet

Abstract

cassava is alocal plant that is commonly found in the tropic and is easy to cultivate, so it can be used as one of the staple foods to increase Indonesia's national food. mocafis a fermented flour made from cassava which requires microorganisms in the fermentation process. mocaf is expected to be used as a substitute for the use of wheat flour whose needs are getting higher, because wheat cultivations as the basic ingrediant of wheat flour is not appropriate in a tropical climate. in this study, several.


types of yeast to make mocaf, including raprima tempeh yeast, fermipan brand food yeast, and mocaf starter to see the organoleptic test produced. This study aims to determine the effect of several types of yeast on the organoleptic test results (Aroma, pH, Color, Texture) mocaf flour.

Published
2022-07-30
How to Cite
NURJANAH, Siti -. PENGGUNAAN BEBERAPA JENIS RAGI DALAM PROSES FERMENTASI PEMBUATAN TEPUNG MOCAF (MODIFFIED CASSAVA FLOUR). Indonesian Journal of Biomedical Science and Health, [S.l.], v. 2, n. 1, p. 27-33, july 2022. ISSN 2807-3061. Available at: <https://e-journal.ivet.ac.id/index.php/IJBSH/article/view/2207>. Date accessed: 28 nov. 2022. doi: https://doi.org/10.31331/ijbsh.v2i1.2207.
Section
Articles