Anja Meryandini,Vitria Melani, Titi Candra Sunarti
Cassava is one of the food sources of energy as its main components are starch and fibres. Limitation of its utilization is due to cyanide acid content (HCN). Modification of cassava products should be conducted to increase the value of cassava as food source. One of effort can be done is using lactic acid bacteria, cellulolytic bacteria, and yeast in fermentation of cassava. The objective of this research is to investigate the effect of local cellulolytic bacteria in the fermentation process and product quality of cassava flour produced. Cellulolytic bacterial used was Bacillus pumilus C11-1 with the highest activity 1.755 nkat / ml after three days of incubation. Beside that, lactic acid bacteria was isolated from the brine of fermented pickle mustard and commercial baker yeast were added in this fermentation. The combination of culture that has shown good results seen from flour quality tests was the E.1 treatment with the addition of 30 ml cellulolytic bacteria (3.9 x 1011 cfu/ml) in 24 hours. This can be seen from the highest whiteness of flour amounted to 88.23% and the low concentration of HCN 0.20 ppm.
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