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Volume 7, Issue 4      October - December, 2019

The growth dynamics, chemical, amylographic profile and granular morphology changes on cassava pulp fermentation
 

Ir. Beni Hidayat1*, Udin Hasanudin2, Syamsu Akmal1, Muhamad Muslihudin1

1Agricultural Technology Department, Politeknik Negeri Lampung, Lampung, Indonesia

2Agricultural Product Technology Department, Faculty of Agriculture, University of Lampung, Lampung, Indonesia

Abstract

Solid-state fermentation using Saccharomyces cerevisiae is the most optimal method to increase protein content and reduce cyanide content of cassava pulp to use it as a food ingredient.  This research aimed to evaluate the effect of fermentation time on the growth dynamics of S. cerevisiae, chemical, amylographic profile and granular morphology changes on cassava pulp fermentation.  The results of the study revealed that S. cerevisiae was able to grow logarithmic up to 72 hours of fermentation with starch and dietary fiber as a nutrition source and causes changes in viscosity profile and granular morphology. The increase in the total number of cells (viable cell and dead cell) will increase single cell protein biomass, which will increase the protein content to 7.07% and reduce cyanide content to 8.78 ppm.

Keywords: Amylographic profile, Cassava pulp, Fermentation, Food, Granular morphology

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