TEKNOLOGI PENGOLAHAN TEPUNG MOCAF DENGAN 3 METODE FERMENTASI KAJIAN ANALISA PROKSIMAT

Mocaf (Modified Cassava Flour) was a product derived from fermented cassava flour. has characteristics similar to wheat flour and can be used for processed products such as wet cakes, kue kering, sweet bread, instant noodles substitutes certain products, vermicelli, brownies. The problem that occurs the price of continues increase along with high demand, so is expensive. aim study analyze nutritional value content, namely proximate in mocaf which using 3 fermentation methods. experimental design quantitative analysis method. parameters measured were water ash protein, fat, starch. Experimental treatment: there are types chips processing methods, a. Yeast b. Lime Water c. Enzimo. results yeast method contained 13.71% 4.12% 1.43% crude 2.82% 71.38% starch; Using lime content 13.14%, 4.82%, protein 1.12%, hasar fat 4.38, starch 69.54%. while third enzyme 12.66%, 3.17, 1.83%, 3.83%, 73%. ingredient highest yeast, best ses enzymes. solution. between lowest 12 13, 66%.