Effects of Cassava Chips Fermentation Conditions on The Produced Flour Properties

  • Anggina Meitha Department of Chemical Engineering, Faculty of Industrial Engineering, Institut Teknologi Bandung, Ganesha 10, Bandung
  • Yazid Bindar
  • M. T. A. P. Kresnowati Department of Chemical Engineering, Faculty of Industrial Engineering, Institut Teknologi Bandung, Ganesha 10, Bandung
Keywords: fercaf, fermentation, circulated reactor, flour properties

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 fermentation media, and chips size, on fermented cassava flour (fercaf) properties.
Fermentation was shown to affect properties of cassava flour: reducing the cyanogenic
content, swelling power, as well as solubility, whereas on the other hand increasing the
amylose content and correspondingly the measured DE. Further, the properties of the
produced flour were affected by the implemented fermentation operation conditions.
Fermentation temperature was found to significantly affect amylose content. Media
circulation was found to significantly affect the measured Dextrose Equivalent. On the
other hand, the size of cassava chips significantly affected the cyanogenic content and
solubility of the flour.

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Published
2016-06-30
How to Cite
Meitha, A., Bindar, Y., & Kresnowati, M. T. A. P. (2016). Effects of Cassava Chips Fermentation Conditions on The Produced Flour Properties. ASEAN Journal of Chemical Engineering, 16(1), 51-59. Retrieved from https://jurnal.ugm.ac.id/v3/AJChE/article/view/8908
Section
Articles