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Development of Instant Microbial Starter for Production of Fermented Cassava Flour: Effect of Vacuum Drying Temperature, Carrier Media, and Storage Temperature

Journal of Engineering and Technological Sciences · Vol. 50 No. 6 (2018) · hlm. 832–840

DOI
10.5614/j.eng.technol.sci.2018.50.6.6
ISSN
2338-5502, 2337-5779
Terbit
2018-12-31
Penerbit
Directorate for Research and Community Services, Institut Teknologi Bandung
Bahasa
eng

Abstrak

Cassava is an important crop for tropical countries such as Nigeria, Brazil, Thailand, and Indonesia. The potential utilization of cassava in the food industry can be enhanced by processing cassava into fermented cassava flour (fercaf), which has been shown to have a neutral color and aroma as well as low cyanogenic content. The use of specific microbial starter in the cassava chip fermentation for fercaf production will direct the fermentation process, maintaining a high quality of the produced flour. Thereby, the availability of an easy-to-use microbial starter is important for the production of fermented cassava flour. The aim of this study was to evaluate vacuum drying methods in the preparation of microbial starter for fermented cassava flour production. In particular, the effects of carrier media, drying and storage temperature on cell viability in dry starter were tested. The results showed that different methods should be applied to different microbial species. Bacillus subtilis and Aspergillus Oryza should be prepared using fercaf as the carrier media at a drying temperature of 55 °C, whereas Lactobacillus plantarum starter should be prepared using skim milk as the carrier media at a drying temperatur of 40°C. Apart from B. subtilis, the starters should be stored in a refrigerator.

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  • Bandung Institute of Technology
  • Sultan Ageng Tirtayasa University
  • IPB University
  • Diponegoro University
  • Institut Teknologi Sepuluh Nopember
  • Sumatera Institute of Technology
  • Universiti Brunei Darussalam
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Rekan penulisOrganisasiArtikel bersama
Yogi Wibisono BudhiBandung Institute of Technology5
Tjandra SetiadiBandung Institute of Technology4
Anton IrawanSultan Ageng Tirtayasa University3
Subagjo SubagjoBandung Institute of Technology3
Mohammad EffendyBandung Institute of Technology3
Hafid AlwanSultan Ageng Tirtayasa University2
Teguh KurniawanSultan Ageng Tirtayasa University2
Tjokorde Walmiki SamadhiBandung Institute of Technology2
Dianika LestariBandung Institute of Technology2
Vita WonoputriBandung Institute of Technology2
Elfa Susanti ThamrinSumatera Institute of Technology1
Endang WarsikiIPB University1
Ono SuparnoIPB University1
Asep Bayu Dani NandiyantoIndonesia University of Education1
Darisman DarismanSultan Ageng Tirtayasa University1
Dina PujiantiSultan Ageng Tirtayasa University1
Muhammad Saifullah Abu BakarUniversiti Brunei Darussalam1
Subiantoro SubiantoroBandung Institute of Technology1
Ronny PurwadiBandung Institute of Technology1
I. G. B. N. MakertiharthaBandung Institute of Technology1
Ibnu Maulana HidayatullahBandung Institute of Technology1
Khairul Hadi BurhanBandung Institute of Technology1
Noviani Arifina IstiqomahBandung Institute of Technology1
Rendy MuktiBandung Institute of Technology1
Aprilina PurbasariDiponegoro University1
IGBN MakertiharthaAfiliasi tidak diketahui1
Luqman BuchoriDiponegoro University1
Muhammad Dani SupardanUniversitas Syiah Kuala1
N. A. SutrisniningrumBandung Institute of Technology1
D. SantianiBandung Institute of Technology1
Renanto RenantoAfiliasi tidak diketahui1
Wahono SumaryonoBadan Pengkajian dan Penerapan Teknologi1
Achmad RoesyadiInstitut Teknologi Sepuluh Nopember1
Semuel Pati SendaInstitut Teknologi Sepuluh Nopember1
Abdullah Nur AzizJenderal Soedirman University1
Yul Yunazwin NazaruddinBandung Institute of Technology1
Parsaulian Ishaya SiregarBandung Institute of Technology1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journals.itb.ac.id/index.php/jets/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Development of Instant Microbial Starter for Production of Fermented Cassava Flour: Effect of Vacuum Drying Temperature, Carrier Media, and Storage Temperature</dc:title>
	<dc:creator>Kresnowati, Made Tri Ari Penia</dc:creator>
	<dc:creator>Bindar, Yazid</dc:creator>
	<dc:creator>Rahmina, Fathya</dc:creator>
	<dc:subject xml:lang="en-US">Carrier</dc:subject>
	<dc:subject xml:lang="en-US">cassava</dc:subject>
	<dc:subject xml:lang="en-US">fercaf</dc:subject>
	<dc:subject xml:lang="en-US">fermentation</dc:subject>
	<dc:subject xml:lang="en-US">microorganism</dc:subject>
	<dc:subject xml:lang="en-US">starter</dc:subject>
	<dc:subject xml:lang="en-US">storage</dc:subject>
	<dc:subject xml:lang="en-US">vacuum drying</dc:subject>
	<dc:description xml:lang="en-US">Cassava is an important crop for tropical countries such as Nigeria, Brazil, Thailand, and Indonesia. The potential utilization of cassava in the food industry can be enhanced by processing cassava into fermented cassava flour (fercaf), which has been shown to have a neutral color and aroma as well as low cyanogenic content. The use of specific microbial starter in the cassava chip fermentation for fercaf production will direct the fermentation process, maintaining a high quality of the produced flour. Thereby, the availability of an easy-to-use microbial starter is important for the production of fermented cassava flour. The aim of this study was to evaluate vacuum drying methods in the preparation of microbial starter for fermented cassava flour production. In particular, the effects of carrier media, drying and storage temperature on cell viability in dry starter were tested. The results showed that different methods should be applied to different microbial species. Bacillus subtilis and Aspergillus Oryza should be prepared using fercaf as the carrier media at a drying temperature of 55 °C, whereas Lactobacillus plantarum starter should be prepared using skim milk as the carrier media at a drying temperatur of 40°C. Apart from B. subtilis, the starters should be stored in a refrigerator.</dc:description>
	<dc:publisher xml:lang="en-US">Directorate for Research and Community Services, Institut Teknologi Bandung</dc:publisher>
	<dc:date>2018-12-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journals.itb.ac.id/index.php/jets/article/view/9941</dc:identifier>
	<dc:identifier>10.5614/j.eng.technol.sci.2018.50.6.6</dc:identifier>
	<dc:source xml:lang="en-US">Journal of Engineering and Technological Sciences; Vol. 50 No. 6 (2018); 832-840</dc:source>
	<dc:source>2338-5502</dc:source>
	<dc:source>2337-5779</dc:source>
	<dc:source>10.5614/j.eng.technol.sci.2018.50.6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journals.itb.ac.id/index.php/jets/article/view/9941/3833</dc:relation>
</oai_dc:dc>