The Effect of Yeast Type and Cassava Age on Hydrogen Cyanide (HCN) and Protein Content in Mocaf (Modified Cassava Flour) of the Local Daplang Variety
Keywords:
Yeast type, cassava age, HCN, proteinAbstract
Cassava (Manihot esculenta Crant.) is a food crop that serves as one of the food sources in Indonesia. One of the cassava processing diversification efforts currently being developed is Mocaf (Modified Cassava Flour). This
study aims to determine the method of producing mocaf flour from cassava (local daplang variety) through fermentation that meets quality standards (SNI 01-2997-1992) at various cassava ages. This study used a completely randomized design consisting of two factors, namely yeast type (M-Bio mocaf, pakmaya yeast, and tape yeast) and the age of the daplang cassava plant (7, 8, and 9 months), which was repeated three times to obtain 29 experimental units. The results showed that the yeast type treatment had a significant effect on HCN and protein levels. The best HCN level was found in the tape yeast type at 7.63 mg/kg. The best protein level was found in the M-Bio mocaf treatment at 1.68%. The cassava age treatment had a significant effect on HCN levels but not on protein levels. The best result was obtained in the seven-month cassava age treatment (u1) at 1.27%. In the combination treatment, there was an interaction between yeast type and cassava age on the protein content parameter, with the best result obtained in r3u3 at 1.14%.
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