Study of Local Cellulolytic Bacteria Effect to Quality of Fermented Cassava Flour.

Abstract

Cassava is one of the food sources of energy as its main component are starch and fibres. Limitations of its utilization is due to cyanide acid content (HCN) in cassava. Modification of cassava products should be conducted to increase the value added of cassava as food source. One of effort that can be done is using lactid acid bacteria, cellulolytic bacteria, and yeast in fermented cassava. The objective of this research is to investigate the effect of local cellulolytic bacteria in the fermentation process and product quality of cassava flour produced. Cellulolytic bacterial isolates used were C11-1 with the highest activity 1.755 nkat / ml after three days of incubation. Beside that, lactic acid bacteria that was isolated from the brine of fermented pickle mustard and commercial bakery yeast were added in this fermentation. The combination of culture that has shown good results seen from flour quality tests is the E.1 treatment with the addition of 30 ml cellulolytic bacteria (3.9 x 1011 cfu/ml) in 24 hours. This can be seen from the highest whiteness of flour amounted to 88.23% and the low concentration of HCN 0.20 ppm