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118
ISBN: 978-602-1047-21-7
a
Graduated Student, Department of Chemistry, Faculty of Mathematic and Natural Sciences,
University of Lampung, Lampung, Indonesia
b
Department of Chemistry, Faculty of Mathematic and Natural Sciences,
University of Lampung, Lampung, Indonesia
Abstract
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.
1. Introduction
One of the main foods in Indonesia is carbohydrate flour produced from a variety of
sources such as wheat, rice, maize, cassava, sweet potato, sago and breadfruit, widely used
for production of staple food, snacks, appetizers and desserts (Subagio et al., 2008). Up to
present, wheat flour is still the most widely used by food industry, causing heavy reliance on
international markets since wheat is not cultivated in Indonesia. On the other hand, cassava
is a very common plant cultivated, but the properties of cassava flour are not fully compatible
with wheat flour.
Mocaf (modified cassava flour) is obtained from cassava with lactic acid fermentation
process. Mocaf has unique characteristics and can be developed as an raw material for food
industrial. manufacture of mocaf almost the same as cassava flour, only manufacture of
mocaf have an extra special treatment in the form of a fermentation process which is an
important part for getting the best quality mocaf (Subagio et al., 2008).
In previous study the fermentation process for production of mocaf was carried out
using lactic acid bacteria. During the fermentation, the viscosity of mocaf changed and
reached the peak value of 1130 BU (Brabender Units) and the whiteness to 73.9 to 86.4%
(Misgiyarta et al., 2009). Mocaf inoculum composed of the combinations of two types of
lactic acid bacteria such as Lactobacillus plantarum and a combination of Lactobacillus lactis,
were found to work more effectively in which the fermentation process for one day time was
found to produce mocaf with whiteness between 91.36 to 94.55% (Enny & Yuliasri, 2012).
The fermentation process using Lactobacillus casei inoculum carried by Darmawan et al.
Corresponding author. Email: iipsugiharta@gmail.com
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BC.119 I. Sugiharta, J. Hendri, S.D. Yuwono, W. Simanjuntak
(2013), the inoculum concentration and thickness variation of cassava chips, best mocaf
produced is at a concentration of 5 %V inoculum and cassava chip thickness of 2 mm, mocaf
produced has a protein content of 3.68 % and amounted to 1.63 % solubiliti. The process of
making mocaf made from cassava chips using Lactobacillus plantarum inoculum produces
the best mocaf on fermentation for 5 days by looking at the levels of protein and fat by 8.5
and 2.8% (Lina et al., 2012).
Several parameters commonly used to define the characteristics of mocaf, are degree
of whiteness, viscosity using a Brabender, protein content, fat content, swelling power,
solubility and HCN levels (Subagio et al., 2012; Misgiyarta et al., 2009; Lina et al., 2012;
Darmawan et al., 2013). In this research, the characteristic of mocaf measured were amylose
and amylopectin contents, and the mass loss using Thermogravimetric Analysis (TGA).
2.2 Methods
Preparation of mocaf consists of three main processes of raw material preparation,
fermentation, and flouring. As a raw material, 500 g of cassava was cleaned and shredded,
then mixed with 15 mL of inoculum and 500 ml of water. The fermentation process was
carried out for 48 hours and pH 4 at 28 C. Flouring process was performed after the
fermented cassava pulp was dried, and then ground into flour passes through 80 mesh sieve.
The 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.
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Mocaf characterization using thermogravimetric analysis (TGA) BC.120
fermentation process, because amylose and amylopectin undergo changes during the
fermentation process. Changes of amylose and amylopectin content occurs because bond
termination by amylase enzyme produced by the bacterium Lactobacillus plantarum (Giraud,
1991). Comparison of the composition of amylopectin and amylose in the starch will affect
the level of viscosity, solubility and degree of starch gelatinization (Flach, 2003).
Table 1. Content of amylose and amylopectin based on the weight of the starch.
Starch Amylosa Amylopektin Amylosa Amylopektin
Sample
(mg) (mg) (mg) (%) (%)
Tapioca 97.87 21.08 76.79 21.54 78.46
Cassava flour 55.13 21.18 33.94 38.43 61.57
Mocaf 50.91 21.69 29.21 42.62 57.38
Wheat flour 42.75 19.33 23.41 45.22 54.78
The pattern of mass reduction of various types of flour containing starch showed a
similar pattern (Figure 1), but each possess differences of mass reduction which showed that
the levels of amylose and amylopectin different (Figure 2). Mass reduction of mocaf almost
similar when compared to wheat flour, this suggests that the two types of flour have similar
characteristics. This difference is due to the levels of amylose and amylopectin are different
on each flour undergo thermal decomposition (Zhang, 2002; Liu, 2009). Thermal
decomposition started to occur at a temperature of 290 C and there was a decrease in
weight percent at temperature of 300 C with the termination of carbon-carbon bond (Liu et
al., 2010).
The main results obtained are compiled in Table 2. The higher the amylose contents in
starch, then smaller the mass reduction. By looking at the content of amylose and mass
reduction at 300 oC, mocaf almost similar when compare to wheat flour, suggesting that
mocaf is the potential flour to be used as a substitute for wheat flour.
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BC.121 I. Sugiharta, J. Hendri, S.D. Yuwono, W. Simanjuntak
Acknowledgment
The authors wish to thank and appreciate biopolymer laboratory university of Lampung for
technical supports.
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