SIFAT FISIKOKIMIA DAN ORGANOLEPTIK TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DENGAN FERMENTASI MENGGUNAKAN EKSTRAK KUBIS

Abstract

This research aimed to study the use of cabbage extract as the source of lactic acid bacteria (LAB) on
the swelling power, solubility, amylose content, and organoleptic properties of mocaf. The research
was carried out through two experimental steps with the first step aimed to study the optimum
fermentation time based on swelling power of the mocaf. Whereas second step aimed to determine the
optimum cabbage extract concentration based on swelling power, solubility, amylose content, and
organoleptic properties. The results showed that optimum swelling power was achieved from
fermentation using 40% cabbage extract for 24 hours, optimum solubility was obtained using 60% and
80% cabbage extracts, lowest amylose content was achieved by fermentation using 40% cabbage
extract. The favored aroma, color and texture were obtained from fermentation using 20%, 40% and
80% cabbage extract, respectively. The best fermentation condition was determined based on the
lowest amylose content as low amylose means high amylopectin. Amylopectin plays important role in
triggering the process of  puffing, by which food products will be light, porous, dry and crunchy.
Mocaf with lowest amylose content is recommended as raw material for the manufacturing of cookies.
 
Keywords: cabbage extract, lactic acid bacteria, mocaf, physicochemical properties, swelling power.