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Mocaf Production in Kelompok Tani Ternak Kerti Winangun
"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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