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IJSTR >> Volume 10 - Issue 5, May 2021 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Effect Of Rhizopus Oryzae Fermentation On Characteristics Of Fermented Cassava Flour

[Full Text]

 

AUTHOR(S)

Ellyas Alga Nainggolan

 

KEYWORDS

Fermentation time, Rhizopus oryzae, characteristics, fermented cassava flour.

 

ABSTRACT

The aim of this study was to determine the effect of fermentation using Rhizopus oryzae for 24, 48, and 72 hours on characteristics of fermented cassava flour. The characteristics of fermented cassava flour determine through analysis of moisture content, starch content, yield, color, and microstructure. The results showed that the properties of fermented cassava flour were decreased after 72 hours fermentation. The yield of fermented cassava flour using Rhizopus oryzae for 24, 48, and 72 hours were 36.16%, 35.64% and 34.88%, respectively. The decrease in water content of fermented cassava flour was 8.57%, 8.45% and 8.36% during fermentation time 24, 48, and 72 hours, respectively. Starch content analysis results obtained in fermented cassava flour during fermentation for 24, 48, and 72 hours were 50.49%, 49.52 % and 49.15, respectively. The brightness level of fermented cassava flour using fermentation Rhizopus oryzae for 72 hours was 97.69, while unfermented cassava flour had brightness level 102,46. SEM (Scanning Electron Microscopy) was used to analysis microstructure, the results showed an alteration in the starch granules of fermented cassava flour for 72 hours fermentation.

 

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