Tri Widjaja, Setiyo Gunawan, Siti Zullaikah : Effect of fermenting cassava with Lactobacillus plantarum, Saccharomyces cereviseae, and Rhizopus oryzae on the chemical composition of their flour

Prof. Dr. Ir. Tri Widjaja M.Eng.
Setiyo Gunawan S.T., Ph.D
Siti Zullaikah ST.,MT.,Ph.D



Published in

International Food Research Journal

External link


Jurnal Internasional


Cassava, Cyanide acid, Fermentation, Flour, Microorganism, Protein, Starch


Cassava production has increased consistenly in Indonesia. Cassava contains toxic substances, including of cyanide acid. Another, it has low content in protein, minerals, and vitamins. Therefore, a special proccessing is important prior to consumption. In this study, modified cassava production without any additional nutrients at different microorganisms and fermentation times, was investigated. Proximate and minerals composition of fermenting flour were also presented. It was found that at the microbial to cassava mass ratio of 1 for fermentation time of 120 h, L. plantarum, S. cereviseae, and R. oryzae on cassava can increase the levels of protein from 1.92 to 8.58, 2.29, and 4.72, respectively. In addition, it can reduce starch content after fermentation in a number of 55.40, 71.03, and 48.20, respectively. Moreover, the levels of cyanide acid was decreased from 17.5 mg/kg to 1.8, 3.28, and 3.17 mg/kg, respectively.