Pembuatan Tapioka Asam dengan Fermentasi Spontan

Abstract

Sour cassava starch is a modified starch produced by spontaneous fermentation of native cassava starch. The objectives of this research were to study the production process of sour cassava starch and investigate the effect of spontaneous fermentation to quality, physicochemical and functional properties of sour cassava starch. Sour cassava starch was prepared by spontaneous fermentation with variation of fermentation time (0, 10, 20, 30, 40 and 50 days). Analysis of variance (ANOVA) was employed for analyzed the result obtained from three replications. The result indicated that during spontaneous fermentation, sour cassava starch is dominated by lactic acid bacteria among other bacteria. High amount of organic acid made the environment become acid, and so pH value becomed low, and it effected to suppress the growth of pathogenic bacteria. Growth of the yeast also occurred during fermentation process after ten days. Sour cassava starch has an unique characteristic. It has better expanding capability when toasted (1.18-1.28 ml/g) compared to native cassava starch (1.15 ml/g). Structure of amorphous region in granules of cassava starch ruptured during fermentation so that the value of clarity (51.13-61.88%T), solubility at 70°C (33.88-50.56%) and swelling power at 70°C (0.85-1.71%) increase compared to native cassava starch (45.97%T); (21.18%); and (0.45%) recpectively.