文章基本信息

标题：Improvement the Chemical Properties of Cassava Through Microbial Fermentation Using Rhizopus Oligosporus
本地全文：下载
作者：Totok Prasetyo ; Ferry Ardhianto ; Mayang Pawitra 等
期刊名称：MATEC Web of Conferences
电子版ISSN：2261-236X
出版年度：2018
卷号：156
DOI：10.1051/matecconf/201815601025
语种：English
出版社：EDP Sciences
摘要：Indonesia is the world’s largest importer of wheat. Because of high wheat imported, Indonesia’s researchers has seek an alternative to wheat-based local materials that having equivalent physicochemical properties. Potential alternative replacement of wheat flour is cassava. Cassava can be modified its rheology and physicochemical properties in order to be wheat equivalents. Cyanide contained in the cassava flour cannot be removed immediately by physical treatment. Several efforts have been made, such as soaking with saline solution, the addition of citric acid, and heating, showed a reduction in levels of cyanide in the flour. In this study, reduced levels of cyanide bound by converting it into protein using of Rhizopus oligosporus. While cyanide dissolved with the help of soaking with saline solution and buffer solution. In this case, use a buffer solution such as sodium sulphites which serves to change the form of cyanide dissolved into a form that is less toxic. In addition, a buffer solution pH also controls a range of 6, because in this range of cyanide bound to be easier to dissolve. With the combination treatment is expected to be a reduction in the levels of cyanide and exhibited significantly increased levels of protein in cassava flour. Flour has a protein content of best nutritional protein at 3.68 % dry basis. Cyanide reduction was highest in samples with high levels ofRhizopus oligosporusgrated 1.5% (w/w) as 72 hours, with a lag of 0.09 (mg/kg) cyanide. Flour with the best nutritional quality is obtained from fermentation with conditions: grated, 12 hours of fermentation as well as usingRhizopus oligosporus3.5% (w/w).