Journal of Engineering and Applied Sciences
ISSN: Online 1818-7803ISSN: Print 1816-949x
Abstract
This research aims to investigate the fermentation effect of Aspergillus niger 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 Aspergillus niger 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.
How to cite this article:
Nainggolan Alga Ellyas, Manurung Adelina and Kisno . Aspergillus niger Fermentation Effect on MOCAF Properties
(Modified Cassava Flour).
DOI: https://doi.org/10.36478/jeasci.2017.2160.2163
URL: https://www.makhillpublications.co/view-article/1816-949x/jeasci.2017.2160.2163