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Found 2 from your keywords: author=Chetishta Jingga Swardi...
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The Effect of Pediococcus Acidilactici as a Starter on the Quality of Modifie…
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Chetishta Jingga Swardika

Modified cassava flour (mocaf), is one of the cassava fermentation products using lactic acid bacteria. Mocaf is generally safe for people that have certain conditions due to its gluten-free. It also contains low-protein but rich in carbohydrates. Fermentation starter can affect the quality of mocaf. Pediococcus acidilactici has a potential as a starter for fermented food. Until now there is no…

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Call Number
BT 23-035
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Mocaf Production in Kelompok Tani Ternak Kerti Winangun
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Chetishta Jingga Swardika

"Mocaf is a product from cassava that is modified by Lactic Acid Bacteria (LAB) fermentation. The fermented cassava is gluten-free, low protein but rich in carbohydrates that makes it different from other flour. The knowledge of the mocaf is low for the community and the price is higher than other flour, it is the factor that makes mocaf less popular, less people that use the mocaf flour. K…

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Call Number
EP BT010