Effects of Retting Media Circulation and Temperature on the Fermentation Process in Soft-Texture and Low Cyanogenic Content Cassava Flour Production

M. T. A. P.  Kresnowati; Yazid Bindar; Lienda Aliwarga; Dianika Lestari; Nicholaus Prasetya

M. T. A. P. Kresnowati Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Ganesha 10, Bandung, 40132, Indonesia
Yazid Bindar Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Ganesha 10, Bandung, 40132, Indonesia
Lienda Aliwarga Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Ganesha 10, Bandung, 40132, Indonesia
Dianika Lestari Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Ganesha 10, Bandung, 40132, Indonesia
Nicholaus Prasetya Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Ganesha 10, Bandung, 40132, Indonesia

Keywords: cassava flour, fermentation, circulation, retting, cyanogenic

Abstract

A fermentation process to produce soft-texture and low cyanogenic content
cassava flour had been studied, in particular the effects of temperature, circulation of
the retting media, and scale to the reduction of cyanogenic content and the structure of
cassava. Although the effects of retting media circulation and an increase in the
fermentation temperature on cyanogenic content reduction were not clearly seen, they
led to more damaged cassava structure and thus improving the overall cassava flour
production. On the other hand small scale fermentation led to both cyanogenic content
reduction and morphological changes, giving better fermentation performance

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