Setiyo Gunawan, Hakun Wirawasista Aparamarta, Tri Widjaja, Siti Zullaikah : Effect of fermenting cassava with Lactobacillus plantarum, Saccharomyces cereviseae, and Rhizopus oryzae on the chemical composition of their flour
Setiyo Gunawan S.T., Ph.D
Hakun Wirawasista Aparamarta S.T, M.MT
Prof. Dr. Ir. Tri Widjaja M.Eng.
Siti Zullaikah ST.,MT.,Ph.D
International Food Research Journal
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.