Karakterisasi Tepung Kasava yang Dimodifikasi dengan Bakteri Selulolitik sebagai Bahan Baku Produk Mie dan Biskuit

Abstract

The research was conducted to dertermine the characterization of modified starch cassava with cellulolytic bacteria as the raw materials of noodles and biscuits products. The study was conducted using single-factor randomized block design that is the number of cellulolytic bacteria (J) with 5 degree (J1:0 ml, J2:10 ml, J3:20 ml, J4:30 ml, J5:40 ml) and for the ratio of wheat with flour cassava flour(100:0, 90:10, 80:20, 70:30, 60:40). Product was parameters for the flour were the chemical properties i.e. moisture content, ash content, fiber content, pH, acid degree, the nature amilograph, total microbes, for the noodle products i.e. cooking losses, rehydration ratio, organoleptic color, flavor, texture, general acceptance and for the bakery products was the extension volume, organoleptic color, flavor and texture. The powder test showed that the number of cellulolytic bacteria give a highly significant effect on the total microbe and had no significant effect on water content, fiber content, starch content, pH, acid degree, gelatinization temperature, peak viscosity, final viscosity, pasta stability, turning viscosity. Noodle test showed that the ratio of wheat and flour cassava give a highly significant effect on cooking losses, organoleptic texture and no significant on the rehydration ratio, organoleptic color, taste and general acceptance. In biscuit products the ratio and highly significant effect on the organoleptic texture and had significant effect on the volume extension, organoleptic taste and had significant effect on the organoleptic different colors.