Manurung  Adelina, Nainggolan  Alga Ellyas, Kisno  , 
    Aspergillus niger Fermentation Effect on MOCAF Properties
(Modified Cassava Flour),
    Journal of Engineering and Applied Sciences,
    Volume 12,Issue 8,
    2017,
    Pages 2160-2163,
    ISSN 1816-949x,
    jeasci.2017.2160.2163,
    (https://makhillpublications.co/view-article.php?doi=jeasci.2017.2160.2163)
    Abstract: 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.
    Keywords: Aspergillus niger;MOCAF;Cassava;fermentation;SEM microstructure