Mocaf characterization using Thermogravimetric Analysis (TGA)
| Main Authors: | Sugiharta, Iip, Hendri, John, Yuwono, Suripto Dwi, Simanjuntak, Wasinton |
|---|---|
| Format: | Proceeding application/pdf |
| Terbitan: |
Satya Wacana University Press
, 2016
|
| Subjects: | |
| Online Access: |
http://repository.uksw.edu/handle/123456789/7181 |
Daftar Isi:
- Proceedings of the International Conference on Science and Science Education August 2015, p. BC.118-121 Available on http://fsm.uksw.edu/ojs/index.php/2015/article/view/45
- Mocaf (modified cassava flour) can substitute wheat flour used by food induistry, because of the characteristics of mocaf are almost similar to those of wheat flour. Mocaf manufacture in this study is done by modifying the cassava mush through a fermentation process using the bacteria Lactobacillus plantarum. Mocaf was characterized and compared with wheat flour, cassava flour, and tapioca flour, in terms of amylose and amylopectin contents, and mass reduction using TGA measurement. The greater the amylose content in starch, then smaller the mass reduction. By looking at the content of amylose and mass reduction, then mocaf (42.62 and 86.91 %) approaching wheat flour (45.22 and 85.72 %), suggesting that mocaf the potential to be used as a substitute for wheat flour.