Pengembangan Teknologi Pengolahan Tepung Ubi Kayu Tinggi Protein Melalui Penerapan Proses Fermentasi Semi-Padat
AbstrakCassava is a local commodity that has the potential to be developed as a raw material for gluten-free flour. An effort to increase the potential use of cassava flour as gluten-free flour is to increase its protein content through a semi-solid fermentation process. The research was aimed to develop processing technology of high-protein cassava flour using consumption cassava (low HCN content) and industrial cassava (high HCN content). In addition to varieties of cassava treatment, the other treatment was the immersion process before the fermentation process. Observation of high-protein cassava flour characteristics include chemical characteristics (water content, protein content, fat content, fiber content, ash content, starch content, and HCN content) and organoleptic (odor) characteristics. The results of research showed that the varieties of cassava only affected HCN content of high-protein cassava flour but did not affect the others characteristics; while the soaking treatment significantly affected the characteristics of HCN content, fat content, and odor.Keywords: cassava flour, high protein, semi solid-state fermentation
Adepoju, O.T., Adekola, Y.G., Mustapha, S.O., Ogunsola, S.I. 2010. Effect of processing methods on nutrient retention and contribution of cassava (manihot spp) to nutrient intake of Nigerian consumers. African Journal of Food Agriculture Nutrition and Development, 10: 2099-2111.
Akmal, S., Hidayat, B. and Muslihudin, M. 2018. Development of Processing Technology of High-Protein Cassava Flour Made from High-Cyanide Cassava. IJSBB, 2(1): 1-6.
AOAC International. 1999. AOAC Official Methods of Analysis ed.5th (The Association: Gaithersburg MD).
BPS. 2016. Data produksi ubi kayu Indonesia. Biro Pusat Statistik, Jakarta.
Codex Alimentarius. 1989. Codex Standard for Edible Cassava Flour (Codex Aliment. Comm. FAO/OMS).
Etsuyankpa, M.B., Gimba, C.E., Agbaji, E.B., Omoniyi, K.I., Ndamitso, M.M., and Mathew, J.T. 2015 Assessment of the Effects of Microbial Fermentation on Selected Anti-Nutrients in the Products of Four Local Cassava Varieties from Niger State. Nigeria American Journal of Food Science and Technology, 3(3): 89-96.
Frediansyah, A. 2018. Microbial Fermentation as Means of Improving Cassava Production in Indonesia. Cassava, Chapter 8: 123-137. Intech.
Hidayat, B., Akmal, S., and Surfiana. 2016. Pengaturan Ketebalan Irisan Ubi Kayu untuk Meningkatkan Rendemen dan Karakteristik Beras Siger (Tiwul Modifikasi). Jurnal Penelitian Pertanian Terapan, 16(3): 111-118.
Hidayat, B., Hasanudin, U., Nurdjanah, S. and Yuliana, N. 2018. Improvement of cassava bagasse flour characteristics to increase their potential use as food. IOP Conf. Ser.: Earth Environ. Sci., 209: 012006.
Gunawan, S., Widjaja, T., Zullaikah, S., Ernawati, L., Istianah, N., Aparamarta, H.W., and Prasetyoko, D. 2015. Effect of fermenting cassava with Lactobacillus plantarum, Saccharomyces cereviseae, and Rhizopus oryzae on the chemical composition of their flour International. Food Research Journal, 22(3): 1280-1287.
Lambri, M., Fumi, M.D., Roda, A. and De Faveri, D.M. 2013 Improved processing methods to reduce the total cyanide content of cassava roots from Burundi. African Journal of Biotechnology, 12(19): 2685-2691.
Oboh, G. and Akindahunsi, A.A. 2003. Biochemical changes in cassava products (flour & gari) subjected to Saccharomyces cerevisiae solid media fermentation. Food Chemistry, 82: 599-602.
Oboh, G. and Elusiyan, C.A. 2007. Change in the nutrient and anti-nutrient content of micro-fungi fermented cassava flour produced from low-and-medium-cyanide variety of cassava tubers. African Journal of Biotechnology, 6(18): 2150-2157.
Yuliana, N., Nurdjanah, S., Setyani, S. and Novianti, D. 2016. Improving Properties of Sweet Potato Composite Flour: Influence of Lactic Fermentation. AIP Conference Proceedings, 1854, 020040.