TY  - JOUR
T1  - Aspergillus niger Fermentation Effect on MOCAF Properties
(Modified Cassava Flour)
AU - Adelina, Manurung AU - Alga Ellyas, Nainggolan AU - , Kisno 
JO  - Journal of Engineering and Applied Sciences
VL  - 12
IS  - 8
SP  - 2160
EP  - 2163
PY  - 2017
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2017.2160.2163
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2017.2160.2163
KW  - Aspergillus niger
KW  -MOCAF
KW  -Cassava
KW  -fermentation
KW  -SEM microstructure
AB  - This research aims to investigate the fermentation effect of <I>Aspergillus niger</I> during the production
of MOCAF through cassava fermentation on the MOCAF physicochemical characteristics. The method used
in this investigation is completely randomized design through three replications. This research is carried out
in 2 phases; the first is producing MOCAF through fermentation using <I>Aspergillus niger</I> and the second is
determining the effect of the fermentation on MOCAF properties including water content, chemical yield, starch
content, color and microstructure. The chemical yield, water content and starch content in MOCAF through
fermentation on the third day is 34.62; 8.35 and 48.65% consecutively. This method has effect on the chemical
yield, water content and starch content of MOCAF.
ER  -