Quality Improvement of Cassava Flour of Local Variety of Ternate Through Fermentation Method (Application on Traditional Food of North Maluku “Sagu lempeng”)

Abstract

Cassava is utilized as one of the main food substances in North Maluku society and it has potential for food diversification due to its special quality compare to other products. Cassava commodity can be processed into composite flours with fermentation methods and it is as prominent of food resources and has low of Cyanide content (HCN). This research used two phases of Program Random Completes; it used fermentation period of cassava with 5 levels: 24,36,48,60, and 72 hours. And the utilization phases of composite flours the making of sagu lempeng. The result of this research showed that with long period of fermentation had produce cassava flours with cyanide content of 16, 41-56, 93 ppm with initial content of cyanide as big as 109,02 ppm. The highest cyanide content was found with fermentation period of 24 hours and lower fermentation of 72 hours. The characteristic of sagu lempeng with chocolate and orange taste has 0.72 and 0.55 g total fats, 1.05 and 0.57 g protein, 86.9 and 86.28 g total carbohydrate, 2.86 and 1.35 g rough standard fiber.

Cassava flour production by small scale processors, its quality and economic feasibility

“…This value is slightly lower than that of flour made from Malang 4 variety c.a. 17.4 ppm (Yulifianti & Ginting, 2011) and much lower than the safe/permissible limit prescribed in the national standard quality for cassava flour (40 ppm) (Rasulu, 2014). However, it was slightly higher than the value issued by Codex standard 176-1989 and national standard quality for modified cassava flour (10 ppm).…”

The Physicochemical Characteristics of Smart Food Bars Enriched with Moringa Leaf Extract And Chitosan as An Emergency Food in Disaster Times

“…Furthermore, the people of North Maluku have widely utilized cassava as a local food ingredient. This can be seen from the harvest area and the level of food crop production by district or city, which has reached a comprehensive area of 11,770 ha with an average production of 34,621 tons/year, which is consumed directly or processed by traditional food products [4]. Cassava is processed into sago plates and is a staple food in North Maluku and has great potential as a diversified food ingredient from rice or food in general.…”

The Use of Fishing Tuna Flour Fortification Modified Tapioca Starch in Emergency Food Product

“…460/kg. Due to the high production and low price, cassava has good prospect as the raw material for the production of native starches in big scale [15]. One of materials in the production of starch is cassava that grows well in Indonesia.…”