PEMBUATAN TEPUNG KETELA YANG DIMODIFIKASI DENGAN PROSES FERMENTASI SEBAGAI SUBTITUSI TEPUNG TERIGU

Rizah, Muyassaroh AL and Anggita, Afriyani Dewi (2010) PEMBUATAN TEPUNG KETELA YANG DIMODIFIKASI DENGAN PROSES FERMENTASI SEBAGAI SUBTITUSI TEPUNG TERIGU. Other thesis, Universitas Sebelas Maret.

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    Abstract

    In the middle of wheat flour price rising, now it is developed other flour alternative as wheat flour substitution which is from cassava. This flour is named MOCAL. MOCAL flour is made as wheat flour substitution which is still imported so it can save state foreign exchange. With the existence of MOCAL production can increase the value of cassava and can decrease the using of wheat flour which is imported product. MOCAL flour has good prospect for development. It can be seen from the big amount supply of resource, therefore the possibility of dearth resources can be avoided. The existence of MOCAL flour as wheat flour alternative is very useful for national food manufacture industry. His type and characteristic is almost same with wheat flour but the price is lower than wheat flour. It causes MOCAL flour becoming interesting choice to be developed. The way processing MOCAL flour uses modification principle cassava cell is fermented by BAL (bacteria acid lactate) microbe. MOCAL process is used simple technology, so it can earn more profit. Work principle of its, cassava is removed peel and clean it then slice slightly. After that soaked into water for 5 days by replacing water at certain time, then dry it and powdering it, then sift it using 80 mesh screens. After that the flour is tested its viscosity using stormer viscosimeter. From viscosity test is got MOCAL flour which its viscosity close to wheat flour viscosity that is MOCAL flour with water + bacteria soaked for 5 days with water replacing every once/12 hours without salt water soaked in the end, followed by MOCAL flour with enzyme soaked for 6 hours ended by salt water soaked, MOCAL flour with enzyme soaked for 12 hours ended without salt water soaked. The result of MOCAL flour test can be known that the longer soaked the whiter of MOCAL flour color is made, if we compare it with the cassava flour without soaked. From the degree of acceptances, cake with 100% MOCAL flour as the matter from soaked process with enzyme for 6 hours ended with salt water soaked is liked more. While cake with 50% matter from wheat flour and MOCAL flour with water + enzyme soaked for 6 hours ended with salt water soaked and cake from 100% MOCAL flour with water + bacteria soaked for 5 days and the water is replaced every once/12 hours without salt water soaked are still acceptances.

    Item Type: Thesis (Other)
    Subjects: Q Science > Q Science (General)
    Divisions: Fakultas Teknik > D3 - Teknik Kimia
    Depositing User: Miftahful Purnanda Puspasari
    Date Deposited: 18 Jul 2013 09:31
    Last Modified: 18 Jul 2013 09:31
    URI: http://eprints.uns.ac.id/id/eprint/6220

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