Developing combined processing of cassava into modified cassava flour and tapioca (mocaftap) and physicochemical properties of the mocaftap products

Yulian Andriyani, . and Mitra, . and Hur Ishmah Fildzah Haj, . and Ariansyah, . and Krishna Purnawan Candra, . and Bernatal Saragih, . and Marwati And Yuliani, . (2024) Developing combined processing of cassava into modified cassava flour and tapioca (mocaftap) and physicochemical properties of the mocaftap products. Journal of Sustainability Science and Management (Malaysia), 19 (6). pp. 154-168. ISSN 2672-7226

Modified cassava flour (mocaf) processing by fermentation produces liquid waste, which is expected to be a potential starch source. This study aims to show starch yield and physicochemical characteristics by advancing the waste from a single mocaf processing flow used in a small-scale industry using cassava var. Gajah to a new double processing flow called MocafTap (mocaf tapioca). Mocaf and starch yields were 18.15% and 4.20%, respectively. The starch yield is insignificantly different (p > 0.05) from the starch processed from fermented cassava. The starch meets the National Indonesian Standard for water content and carbohydrates but not ash and fibre content, which are significantly higher (p < 0.05). The physical characteristics of starch are insignificantly different (p > 0.05) from the starch of fermented cassava, i.e., bulk density 0.49 g/mL, wettability 10.39 second, water absorption capacity 0.87g/g, oil absorption capacity 2.82 g/g, swelling power 23.41g/g, solubility 23.33% db, and gelatinisation temperature 72.10 C. The cassava var. Gajah is unsuitable for mocaf production due to its low yield; however, considering the large yeild (120 tonnes/ha) and the possibility of introducing a new processing line (MocafTap), the cassava var. Gajah still has potential as a candidate for mocaf production.

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Abstract

Modified cassava flour (mocaf) processing by fermentation produces liquid waste, which is expected to be a potential starch source. This study aims to show starch yield and physicochemical characteristics by advancing the waste from a single mocaf processing flow used in a small-scale industry using cassava var. Gajah to a new double processing flow called MocafTap (mocaf tapioca). Mocaf and starch yields were 18.15% and 4.20%, respectively. The starch yield is insignificantly different (p > 0.05) from the starch processed from fermented cassava. The starch meets the National Indonesian Standard for water content and carbohydrates but not ash and fibre content, which are significantly higher (p < 0.05). The physical characteristics of starch are insignificantly different (p > 0.05) from the starch of fermented cassava, i.e., bulk density 0.49 g/mL, wettability 10.39 second, water absorption capacity 0.87g/g, oil absorption capacity 2.82 g/g, swelling power 23.41g/g, solubility 23.33% db, and gelatinisation temperature 72.10 C. The cassava var. Gajah is unsuitable for mocaf production due to its low yield; however, considering the large yeild (120 tonnes/ha) and the possibility of introducing a new processing line (MocafTap), the cassava var. Gajah still has potential as a candidate for mocaf production.

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Item Type:	Article
AGROVOC Term:	cassava
AGROVOC Term:	cassava flour
AGROVOC Term:	tapioca
AGROVOC Term:	food processing
AGROVOC Term:	chemicophysical properties
AGROVOC Term:	starch
AGROVOC Term:	product quality
AGROVOC Term:	value added
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	09 Apr 2025 03:50
Last Modified:	09 Apr 2025 03:50
URI:	http://webagris.upm.edu.my/id/eprint/2586

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