Aplikasi Mocaf (Modified cassava flour) menggunakan ragi tape dan ragi tempe pada pembuatan sourdough

Abstrak. Mocaf (Modified cassava flour) adalah tepung yang diperoleh dari ubi kayu dengan proses fermentasi menggunakan mikroorganisme. Sourdough didefinisikan sebagai campuran terigu dan air difermentasi oleh aktifitas bakteri asam laktat khamir. Pembuatan starter sourdough substitusi mocaf merupakan salah satu alternatif pengganti terigu. Penelitian ini bertujuan untuk mengetahui karakteristik perbedaan jenis variasi berdasarkan mocaf. dilakukan Rancangan Acak Kelompok (RAK) faktorial 2 faktor yaitu ragi. Faktor terdiri taraf, putih kuning. ragi 3 taraf yaitu, kontrol, tape tempe. dihasilkan diuji kadar air, abu, pH, protein, serat kasar penerimaan konsumen dinilai uji kesukaan atribut tekstur, warna aroma. Serta total asam, volume pengembangan mikroba. menghasilkan perlakuan terbaik kuning tape. Pada memiliki nilai 5%, abu 0,33%, pH 3,88, protein 1,9%, 2,33%, tekstur 3,57 (netral), 3,61 (suka) aroma 3,09 (netral). Sedangkan pada 4,6%, 0,41%, 3,87, 2,2%, 1,17%, 3,05 3,71 3,24 Formulasi rerata 3,22, 1,06, 0,47 cm3 mikroba 63,67 log CFU/g.Kata Kunci: mocaf, sourdough, fermentasi, tape, tempe.Application of (modified using yeast and tempe in making sourdoughAbstract. is flour obtained from by fermentation process microorganisms. defined as a mixture water which fermented the activity lactic acid bacteria yeast. Making with substitution an alternative to wheat flour. This study aims determine characteristics different types variations based on differences research was conducted factorial randomized block design factors, namely type The factor consisted levels, white yellow cassava. namely, control, tempeh produced tested for content, ash crude fiber consumer acceptance assessed preference test attributes texture, color As well acid, development microbes. resulted best treatment treated In has moisture content 0.33%, 3.88, 1.9%, 2.33%, texture 3.57 (neutral), 3.61 (like) fragrance 3.09 (neutral). While 4.6%, 0.41%, 3.87, 2.2%, 1.17%, 3.05 3.71 scent 3.24 formulation starter, average value 3.22, 1.06, expansion 0.47 microbes 63.67 CFU/g.Keywords: fermentation, yeast,