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Journal articles on the topic 'Cassava fermentation'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Indrastuti, Erning, Teti Estiasih, Elok Zubaidah, and Harijono. "Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour." Current Nutrition & Food Science 15, no. 7 (2019): 725–34. http://dx.doi.org/10.2174/1573401314666180515112908.

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Background: High cyanide varieties of cassava must be detoxified before consumption. Several studies showed detoxification of cassava by slicing, submerged fermentation (soaking), solid state fermentation, and drying. One of traditional detoxification is combination of submerged and solid state fermentation and the effect of this processing on cyanide reduction and food properties has not been evaluation yet. Objective: This research studied the effect of solid state fermentation time on physicochemical, starch granule morphology, and in vitro starch digestibility of cassava flour from high cy

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2

Ona, I. J., H. O. Agogo, and M. S. Iorungwa. "Production of Bioethanol from Cassava using Zymomonas mobilis: Effect of Temperature and Substrate concentration." NIGERIAN ANNALS OF PURE AND APPLIED SCIENCES 1 (March 14, 2019): 153–60. http://dx.doi.org/10.46912/napas.40.

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The production of ethanol from cassava flour using Zymomonas mobilis a gram negative bacterium was conducted at 30oC, 33oC, 35oC and 37oC. The fermentation reaction was also carried out at different substrate concentrations; 5% W/V, 7% W/V and 10% W/V. The microorganism Zymomonas mobilis was detected in palm wine, isolated and identified. It was found to be gram negative, oxidase negative, catalase positive, anaerobic and plump rods with an unusual width. Results obtained from the simultaneous saccharification and fermentation reactions carried out with Zymomonas mobilis showed that maximum th

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3

Diniyah, Nurud, Miyuki Iguchi, Mai Nanto, Tomoyuki Yoshino, and Achmad Subagio. "Dynamic Rheological, Thermal, and Structural Properties of Starch from Modified Cassava Flour (MOCAF) with Two Cultivars of Cassava." Industria: Jurnal Teknologi dan Manajemen Agroindustri 12, no. 1 (2023): 89–101. http://dx.doi.org/10.21776/ub.industria.2023.012.01.8.

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The objectives of this study were to investigate alteration in the starch properties of modified cassava flour from two different local cassava cultivars from Indonesia at different fermentation times, provide structural information for starch molecules, and characterize the dynamic rheological and thermal properties. Resistant starch, non-resistant starch, and total starch levels in the cassava cultivars were also evaluated. Changes in the starch properties of Cimanggu and Kaspro (local cultivars of cassavas from Indonesia) were compared following different fermentation times (0, 12, and 24 h

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4

Oliveira, Roselene Ferreira, Heron Oliveira dos Santos Lima, and Mirela Vanin dos Santos Lima. "Obtaining lactic acid by descontinuous fermentation using different fermentative media." Revista Brasileira de Pesquisa em Alimentos 1, no. 1 (2010): 11. http://dx.doi.org/10.14685/rebrapa.v1i1.2.

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<p>Lactic acid has multiple uses in several industries such as food, cereal derivates, beverage, cosmetic, chemical and pharmaceutical. Due to its wide applicability the process to obtain lactic acid is one of the most studied processes. The aim of this study was to produce lactic acid using fermentation of cassava meal (residue from cleaning the flour mill) and cassava starch (amilacious fractions of tuberous root raw materials) previously hydrolyzed and supplemented. The fermentation of both cassava meal and cassava starch was carried out using a solution at 18% (m/v), previously hydro

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Koten, Bernadete Barek. "Perubahan Anti Nutrisi pada Silase Buah Semu Jambu Mete sebagai Pakan dengan menggunakan Berbagai Aras Tepung Gaplek dan Lama Pemeraman (Change of Antinutritive Value of Chestnut Fruit (Anacardium occidentale) Silage in Combination with Various Level of." Buletin Peternakan 34, no. 2 (2012): 82. http://dx.doi.org/10.21059/buletinpeternak.v34i2.93.

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<p>The objective of this experiment was to evaluate antinutritive value of chestnut fruit silage in combination with various level of cassava meal addition and time of fermentation. The study was conducted for 8 month at Ratulodong<br />countryside, district of Tanjung Bunga and at Nutrition and Fodder Laboratory. This experiment was conducted in 2 treatment factors with 3 replication. The first factor was various level of cassava meal e.i. 0, 3, 6, and 9%, and the<br />second factor was time of fermentation e.i. 20, 40, and 60 days. The result showed that silage technonogy w

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Triwiyono, Bambang, Abdurachman Abdurachman, and Aton Yulianto. "VARIOUS FACTORS AFFECT THE QUALITY OF FERMENTED CASSAVA STARCH." Jurnal Penelitian Pertanian Terapan 20, no. 2 (2020): 107–17. http://dx.doi.org/10.25181/jppt.v20i2.1607.

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Fermented cassava starch is one of modified cassava starch products and used in many countries in several food products. The fresh extracted cassava starch is modified by a process of fermentation and sun drying by means the traditional methods. Several works have shown that fermentative process alters the starch granule, giving fermented starch its characteristics are different from those of the native cassava starch. The main difference between fermented cassava starch[A1]Â and native cassava starch reside in the expansion property. Understanding the transformation of physico-chemical proper

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C., Onuguh I., Ikhuoria E. U., and Obibuzo J. U. "Comparative Studies On Bioethanol Production From Some Starch Based Agricultural Waste Peels." International Journal of Research In Science & Engineering, no. 21 (January 22, 2022): 7–12. http://dx.doi.org/10.55529/ijrise.21.7.12.

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The potential of some starch-based agricultural waste peels (cassava peels, yam peels and potato peels) for bioethanol production was investigated. They were pretreated with physico-chemical agents before being hydrolyzed using cellulase enzymes from the Trichoderma ressei micro-organism. Using co-cultures of Saccharomyces cerevisiae and Pichia stipitis fermentative yeasts, the different hydrolysates were fermented to bioethanol. The bioethanol yields of separate hydrolysis and co-fermentation (SHCF) and simultaneous saccharification and co-fermentation (SSCF) fermentative procedures were eval

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8

C., Onuguh I., Ikhuoria E. U., and Obibuzo J. U. "Comparative Studies on Bioethanol Production from Some Starch Based Agricultural Waste Peels." June-July 2022, no. 24 (July 29, 2022): 1–6. http://dx.doi.org/10.55529/jmc24.1.6.

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The potential of some starch-based agricultural waste peels (cassava peels, yam peels and potato peels) for bioethanol production was investigated. They were pretreated with physico-chemical agents before being hydrolyzed using cellulase enzymes from the Trichoderma ressei micro-organism. Using co-cultures of Saccharomyces cerevisiae and Pichia stipitis fermentative yeasts, the different hydrolysates were fermented to bioethanol. The bioethanol yields of separate hydrolysis and co-fermentation (SHCF) and simultaneous saccharification and co-fermentation (SSCF) fermentative procedures were eval

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9

Hisanak Fauziyah, Siti Aqilah, Alyaa Andriani Haniifah, Bunga Novia Ramadhan, et al. "Implementation of Fuzzy Logic in Temperature and Fermentation Time Control Systemon Alcohol Content of Cassava Tape Product." Journal of Applied Science, Technology & Humanities 2, no. 1 (2025): 119–35. https://doi.org/10.62535/2mzdar32.

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The fermentation process of cassava tape involves complex biochemical reactions and requires careful attention to various factors. Temperature and fermentation time are crucial parameters that significantly affect the final quality of cassava tape. Along with the development of artificial intelligence (AI), the fermentation process can be controlled and monitored more precisely, thereby increasing the efficiency and consistency of the final product. This study aims to determine the Mamdani fuzzy logic approach in the temperature control system and fermentation duration in the cassava tape prod

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10

Liu, Hui, Lin Xie, Yin Guang Chen, and Qi Zhou. "VFAs Production Potential of Brewery Industry Wastewater and Starch Wastewater." Advanced Materials Research 777 (September 2013): 225–31. http://dx.doi.org/10.4028/www.scientific.net/amr.777.225.

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The volatile fatty acids (VFAs) are kinds of effective external carbon source for enhanced biological nutrients removal. Volatile fatty acids (VFAs) production from anaerobic fermentation from cassava stillage (CS) wastewater, starch wastewater (SW) and the yellow wine wastewater (YWW) was conducted in batch tests. The VFAs production potential and the characteristics of the fermentative liquid were compared and discussed. Experimental results indicated that the cassava stillage wastewater and the starch wastewater were preferable feed for anaerobic VFAs fermentation. Acetic acid, propionic ac

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11

Erna, Erna, Irwan Said, and Paulus Hengky Abram. "Bioetanol dari Limbah Kulit Singkong (Manihot Esculenta Crantz) Melalui Proses Fermentasi." Jurnal Akademika Kimia 5, no. 3 (2017): 121. http://dx.doi.org/10.22487/j24775185.2016.v5.i3.8045.

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Carbohydrates can be obtained from tubers such as cassava. Cassava is a plant from family euphorbiaceae and typical tropical plants. Cassava peel is a major waste that contains carbohydrates. The peel of cassava can be used as an energy source, namely ethanol.The purpose of this study is to determine the contents of ethanol through the fermentation process of cassava peel where obtainable from Malino village, Batu Daka West, Tojo Una-Una. The parameters in this study was content of ethanol that was obtained by fermentation using saccaromyces cerevisiae yeast. The fermentation process was condu

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12

Akindahunsi, A. A., and G. Oboh. "Effect of Fungi Fermentation on Organoleptic Properties, Energy Content and In-vitro Multienzyme Digestibility of Cassava Products (Flour & Gari)." Nutrition and Health 17, no. 2 (2003): 131–38. http://dx.doi.org/10.1177/026010600301700204.

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The present study sought to investigate the effect of fungi fermentation on the energy content, sensory quality and the digestibility (in vitro) of cassava products (flour and gari). The fungi fermented cassava products (gari and flour) were produced, by fermenting cassava mash with pure strains of some common saprophytes, namely, Aspergillus flavus, Aspergillus niger, Rhizopus oryzae and Saccharomyces spp (Baker's yeast and palm wine yeast) for 72hrs before processing into cassava flour and gari, the forms in which cassava is popularly consumed in Nigeria. Parameters determined include energy

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13

Prastio, Hendro, Liman Liman, Rudy Sutrisna, and Muhtarudin Muhtarudin. "PENGARUH BERBAGAI CAMPURAN DAUN SINGKONG DAN ONGGOK TERFERMENTASI ASPERGILLUS NIGER TERHADAP KUALITAS BAHAN KERING, SERAT KASAR, DAN PROTEIN KASAR." Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 6, no. 2 (2022): 207–13. http://dx.doi.org/10.23960/jrip.2022.6.2.207-213.

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This study aimed to determine the effect of various mixture of cassava leaves and cassava waste fermented by Aspergillus niger on dry matter, crude fiber, and crude protein. This research was carried out in August 2021--September 2021 at the Animal Nutrition and Feeding Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The experimental design used was a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments were cassava waste without mixture + Aspergillus niger 1% BK (P0), cassava leaves without mixture + Aspergillus nig

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14

Ezea, Ifenayi Boniface, Emmanuel Ezaka, Joy Onyekachi Iwuagwu, and Calista Odinachi Itubochi. "Biological production of citric acid in submerged culture of Aspergillus niger using cassava pulp wastes." Archives of Ecotoxicology 3, no. 3 (2021): 69–74. http://dx.doi.org/10.36547/ae.2021.3.3.69-74.

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Utilization of cassava pulp wastes for citric acid production was investigated using Aspergillus niger in a submerged culture. A series of experiments were designed on various fermentation parameters to establish the optimal conditions for citric acid production from cassava pulp. This study revealed that production parameters such as cassava pulp concentration, initial pH, incubation temperature, agitation, and nitrogen source and fermentation period had effect on the amount of citric acid produced from cassava pulp. Citric acid concentration increased as the concentration of cassava pulp inc

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15

Kresnowati, M. T. A. P., Yazid Bindar, Lienda Aliwarga, Dianika Lestari, Nicholaus Prasetya, and A. R. Tanujaya. "Effects of Retting Media Circulation and Temperature on the Fermentation Process in Soft-Texture and Low Cyanogenic Content Cassava Flour Production." ASEAN Journal of Chemical Engineering 14, no. 2 (2015): 67. http://dx.doi.org/10.22146/ajche.49710.

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A fermentation process to produce soft-texture and low cyanogenic content cassava flour had been studied, in particular the effects of temperature, circulation of the retting media, and scale to the reduction of cyanogenic content and the structure of cassava. Although the effects of retting media circulation and an increase in the fermentation temperature on cyanogenic content reduction were not clearly seen, they led to more damaged cassava structure and thus improving the overall cassava flour production. On the other hand small scale fermentation led to both cyanogenic content reduction an

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16

Shankaraswamy, J., and N. C. Okechukwu-Ezike. "The functional properties of four cassava varieties as affected by fermentation time." Journal of Applied Horticulture 26, no. 4 (2024): 394–99. https://doi.org/10.37855/jah.2024.v26i04.74.

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Freshly harvested cassava varieties (NR 8082, TMS 419, TMS 4(2) and TMS 30572) were each divided into 5 portions, peeled, washed, soaked and fermented for different times (0, 24, 48, 72, 96 hours) in water. The water was regularly changed at 6-hour intervals. Both the fermented and unfermented (fermented for zero hours) tubers were mashed, bagged, de-watered (with a hydraulic press), oven-dried, milled, sieved and packaged. The zero-fermented or unfermented cassava flour represented high-quality cassava flour (HQCF). The flours obtained (HQCF and fermented odourless cassava flours) from the fo

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17

Meitha, Angina, Yazid Bindar, and M. T. A. P. Kresnowati. "Effects of Cassava Chips Fermentation Conditions on The Produced Flour Properties." ASEAN Journal of Chemical Engineering 16, no. 1 (2016): 51. http://dx.doi.org/10.22146/ajche.49674.

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A fermentation process to produce soft-texture and low cyanogenic content cassava flour had been studied, in particular the effects of temperature, circulation of the fermentation media, and chips size, on fermented cassava flour (fercaf) properties. Fermentation was shown to affect properties of cassava flour: reducing the cyanogenic content, swelling power, as well as solubility, whereas on the other hand increasing the amylose content and correspondingly the measured DE. Further, the properties of the produced flour were affected by the implemented fermentation operation conditions. Ferment

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18

., Supriyati. "Fermented cassava waste and its utilization in broiler chickens rations." Jurnal Ilmu Ternak dan Veteriner 8, no. 3 (2012): 146–50. https://doi.org/10.14334/jitv.v8i3.385.

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Cassava waste is a by-product of cassava flour industry and its amount is increasing following the increasing of cassava flour industry. Its utilization as a feedstuff, is limited by its low protein content. The cassava waste is only utilized as the energy source. One of the alternative technology in improving the utilization of cassava waste as a feedstuff, by improving the nutritive value through fermentation process. Fermentation was carried out by solid substrate fermentation using Aspergillus niger as an inoculant and mixing with urea and ammonium sulphate as inorganic nitrogen sources. T

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Diniyah, Nurud, Achmad Subagio, Riri Nur Lutfian Sari, Pradiska Gita Vindy, and Alif Ainur Rofiah. "Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF)." Indonesian Journal of Pharmaceutical Science and Technology 5, no. 2 (2018): 71. http://dx.doi.org/10.24198/ijpst.v5i2.15094.

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MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours)

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Diniyah, Nurud, Achmad Subagio, Riri Nur Lutfian Sari, Pradiska Gita Vindy, and Alif Ainur Rofiah. "Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF)." Indonesian Journal of Pharmaceutical Science and Technology 5, no. 2 (2018): 71. http://dx.doi.org/10.24198/ijpst.v5i3.15094.

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MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours)

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Asmoro, Novian Wely. "Karakteristik dan Sifat Tepung Singkong Termodifikasi (Mocaf) dan Manfaatnya pada Produk Pangan." Journal of Food and Agricultural Product 1, no. 1 (2021): 34. http://dx.doi.org/10.32585/jfap.v1i1.1755.

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ABSTRACTCassava (Manihot esculenta crantz) has a carbohydrate content of 34%, which is one of the potential commodities in Indonesia. Widely, cassava is used by the people of Indonesia as a staple food and can be processed directly into various local food products. Modern modification of cassava flour currently uses technology that includes physical, chemical or microbiological modifications. Mocaf (Modified Cassava Flour) is a modification of cassava flour using a fermentation technique. The modification process of cassava flour aims to change the characteristics of the flour produced. Change

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22

Suladra, Made. "OPTIMASI ERMENTASI TEPUNG SINGKONG DAN APLIKASINYA PADA PEMBUATAN MAKANAN STIK." AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN 2, no. 1 (2019): 61–68. http://dx.doi.org/10.37631/agrotech.v2i1.11.

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The research was designed to determine the optimal fermentation time and the amount of cassava flour which can be used to produce sticks food crispy cassava flour. This research was done in two stages; The first stage, the optimization of fermentation used completely randomized design (CRD) with time at room temperature for fermentation; 1 day, 2 days 3 days and 4 days. The water content, total acid content and fiber content were analyzed. The second stage, cassava starch fermentation time selected was used for production of food sticks using a CRD with 4 treatments of cassava flour; 0%, 25%,

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23

Maimunah, Siti, Zuhairiah Zuhairiah, and Artha Yuliana Sianipar. "PENGARUH VARIASI WAKTU FERMENTASI TERHADAP KADAR ETANOL HASIL FERMENTASI SINGKONG KUNING (Manihotutillissima Pohl)." JURNAL FARMANESIA 7, no. 2 (2020): 33–36. http://dx.doi.org/10.51544/jf.v7i2.2775.

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Cassava is an agricultural commodity that is widely grown in Indonesia and is an important source of carbohydrates after rice with a content of 34.7%. Yellow cassava is usually served in the form of tape through a fermentation process. This study aims to determine the effect of variations in fermentation time on ethanol content resulting from yellow cassava fermentation. This study used an experimental method with the distillation method using yellow cassava samples which were fermented for 72 hours, 96 hours, and 120 hours. The results of this study indicate that there is an effect of time va

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Phakping, Supathra, Mariena Ketudat-Cairns, and Apichat Boontawan. "Extractive Fermentation of Ethanol from Fresh Cassava Roots Using Vacuum Fractionation Technique." Advanced Materials Research 931-932 (May 2014): 1096–100. http://dx.doi.org/10.4028/www.scientific.net/amr.931-932.1096.

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Fresh cassava roots were used as a raw material for ethanol fermentation. Conventional batch mode (CF), simultaneous saccharification and fermentation (SSF) and simultaneous liquefaction, saccharification and fermentation (SLSF) were investigated with various enzyme systems. The ethanol concentrations obtained in batch fermentations ranged from 8-12 wt%. In addition, vacuum fractionating technique was successfully introduced to simultaneously remove high purity ethanol from fermentation broth in batch mode. The distilled ethanol concentration was approximately 86 wt% whilst its concentration i

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Yu, Bo, Luqiao Jin, Huiling Xia, Yu Lu, and Mengyi Dong. "Bioconversion of cassava stem to ethanol using Aspergillus fumigatus and Saccharomyces cerevisiae." BioResources 14, no. 3 (2019): 6895–908. http://dx.doi.org/10.15376/biores.14.3.6895-6908.

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Cassava stem was bioconverted to ethanol using microorganisms. First, cassava stem was pretreated by in ways, alkaline solution alone (ASA), microwave treatment combined with alkaline solution (MTCAS), and ultrasonic treatment combined with alkaline solution (UTCAS). The compositions of cassava stem pretreated by different methods were analyzed, and the results showed that the cassava stem pretreated by MTCAS was more suitable for saccharification and subsequent ethanol production. The pretreated cassava stem was subjected to simultaneous saccharification and ethanol production using Aspergill

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Lu, Tianyu, Bei Song, Jinsong Yang, et al. "Lactobacillus HNC7-YLC92 Improves the Fermentation Quality of Cassava–Acerola Cherry Beverage." Fermentation 10, no. 2 (2024): 90. http://dx.doi.org/10.3390/fermentation10020090.

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In order to promote the consumption and application of cassava in the food industry, the cassava–acerola cherry juice beverage was developed using lactic acid bacteria fermentation, which improved the flavor attraction and nutritional value, increased the added value of cassava and acerola cherry. The study investigated the effects of both pure and mixed fermentation using Lactobacillus plantarum (L. plantarum) HNC7 on the chemical compounds and antioxidant activities in cassava–acerola cherry juice. Following 72 h of fermentation, the fruit juice showed increased acidity, a decrease in pH, an

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Seveline, Seveline, Riskya Heldyana, and Siti Kurniawati. "The Use of Three Species of Lactic Acid Bacteria in the Mocaf (Modified Cassava Flour) Production." Industria: Jurnal Teknologi dan Manajemen Agroindustri 9, no. 3 (2020): 163–72. http://dx.doi.org/10.21776/ub.industria.2020.009.03.1.

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The use of cassava as foodstuffs has been widely developed. Modifying it into a mocaf (modified cassava flour) is one of the cassava utilization. This research aimed to process cassavas into mocaf utilizing lactic acid bacteria and to obtain a better mocaf in terms of its physicochemical parameters. Bacteria used were L. plantarum, L. fermentum, and L. paracasei, which can ferment cassava to mocaf. The fermentation process was carried out by two fermentation duration of 48 hours and 72 hours, followed by draining and drying using the oven at 50 °C for 6 hours. This research analyzed mocaf's ph

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Khamput, Prachoom, Chookiat Choosakul, Tawich Klathae, Suporn Rittipuakdee, and Sunun Monkeaw. "Product of Hollow Concrete Blocks Mixed with Rice Husk Ash and Cassava Fermentation Waste." ASEAN Journal of Scientific and Technological Reports 27, no. 5 (2024): e253838. http://dx.doi.org/10.55164/ajstr.v27i5.253838.

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This research focuses on enhancing the properties of hollow concrete blocks by incorporating rice husk ash and cassava fermentation waste. The study replaces 15% of the cement with rice husk ash from a Bag Filter source and substitutes 0.5-10% of the stone dust by weight with cassava fermentation waste from Ajinomoto (Thailand) Co., Ltd. The hollow concrete blocks were formed using a cement-to-stone dust ratio of 1:10 and a water-to-binder ratio (W/B) of 0.625, with 7 x 19 x 39 cm dimensions. The test results indicate that the density of the hollow concrete blocks decreases with the addition o

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Prastiwi, Erfa Kurnia, Rois Fatoni, Ahmad Fathoni, R. Haryo Bimo Setiarto, and Ema Damayanti. "The Effect of Fermentation Time on The Quality of Mocaf (Modified Cassava Flour) with Raw Material Bokor Genotype Cassava." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 13, no. 1 (2024): 12. http://dx.doi.org/10.23960/jtep-l.v13i1.12-26.

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Cassava genotype Bokor has a fairly high content of beta carotene, which is beneficial for health and can also support the development of the functional food industry. MOCAF (Modified Cassava Flour) is a product made from cassava flour which is processed by modifying cassava cells through fermentation. This study aims to analyze the effect of long fermentation time on the characteristics of MOCAF from beta-carotene-rich cassava genotype Bokor. In this study, three variations of fermentation time were used, namely 15 hours, 24 hours and 40 hours. The research results showed that the time of fer

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Sugiharto, Sugiharto, Endang Widiastuti, Turrini Yudiarti, Hanny Indrat Wahyuni, and Tri Agus Sartono. "Improving the Nutritional Values of Cassava Pulp Through Supplementation of Selected Leaves Meal and Fermentation with Chrysonilia Crassa." ANIMAL PRODUCTION 23, no. 2 (2021): 104–10. http://dx.doi.org/10.20884/1.jap.2021.23.2.49.

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This study evaluated the impact of fermentation with Chrysonilia crassa on nutritional composition and antioxidative activity of the mixture of cassava pulp and selected leaves meal. Cassava pulp (60 g) was mixed thoroughly with 35 g leaves meal of either cassava, M. Oleifera, or L. leucocephala, and inoculated with Chrysonilia crassa starter (5 g). The mixture was aerobically incubated for 3 days at room temperature and analyzed for the proximate composition, gross energy, true protein, antioxidant activity, and amino acid content. The fermented products showed higher crude protein, ether ext

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Pradyawong, Sarocha, Ankita Juneja, Muhammad Sadiq, Athapol Noomhorm, and Vijay Singh. "Comparison of Cassava Starch with Corn as a Feedstock for Bioethanol Production." Energies 11, no. 12 (2018): 3476. http://dx.doi.org/10.3390/en11123476.

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Cassava is a high potential feedstock for bioethanol production in Asian countries, primarily due to high yield of carbohydrate per unit land, and its ability to grow on marginal lands with minimal agrochemical requirements. The objective of this study was to compare the bioethanol production from cassava starch with corn starch using a conventional and a raw/granular starch hydrolyzing process (GSH). The fermentation performance of cassava starch was compared with three corn starch types with different amylose: Amylopectin ratios. The final ethanol concentration with cassava starch was simila

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Aly, SAVADOGO, GUIRA Flibert, and TAPSOBA FranÃ§ois. "Probiotic microorganisms involved in cassava fermentation for Gari and AttiÃ©kÃ©production." JOURNAL OF ADVANCES IN BIOTECHNOLOGY 6, no. 2 (2016): 858–66. http://dx.doi.org/10.24297/jbt.v6i2.4798.

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Several fermented foods and beverages for human nutritionthat incorporate lactic acid bacteria and others beneficial microorganisms are produced throughout the world. Lactic acid bacteria (LAB) are widely distributed in nature and occur as natural microflora in many fermented foods (fermented milk, cereal fermented food, fermented fruit products, fermented roots products like cassava and others). This study gave characteristics, nutritional, Health and functional properties of probiotics microorganisms involved in cassava fermentation forGariand AttiÃ©kÃ© production. During cassava fermentatio

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Jayanegara, M. Asyam, Eny Palupi, and Anuraga Jayanegara. "Reduction of cyanide concentration in cassava by lactic acid bacteria fermentation: A meta-analysis." BIO Web of Conferences 153 (2025): 03004. https://doi.org/10.1051/bioconf/202515303004.

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Cassava is a major staple food for humans in many countries, particularly in tropical regions. However, it also contains a toxic compound, cyanide. Various treatments are required to alleviate these toxins before they can be safely consumed by humans. This study aimed to investigate the effect of cassava fermentation by lactic acid bacteria (LAB) on cyanide concentration using a meta-analysis method. Nine articles, comprising 20 comparisons, were integrated into a database. The effect size used was based on the ln response ratio (ln RR). The integration of effect sizes from different studies w

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Fatimah, Siti, Putut Marwoto, and Sunyoto Eko Nugroho. "Electrical Characteristics of Fruit Peel Waste as a Biobattery in Terms of Fermentation Time and Coconut (Cocos nucifera L.) Pulp Concentration." Jurnal Penelitian Pendidikan IPA 9, SpecialIssue (2023): 1008–16. http://dx.doi.org/10.29303/jppipa.v9ispecialissue.6477.

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Bioenergy is an alternative energy that utilizes various types of organic waste that can generate electricity. The purpose of this study was to determine the effect of fermentation time and coconut pulp concentration on the electrical characteristics of durian fruit skin, banana fruit skin, and cassava skin waste as an alternative energy source. The electrical characteristics observed were the voltage generated by fruit peel waste based on fermentation time and coconut pulp concentration. This research is a laboratory-based experimental research. The results of the study showed that: 1) the le

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., Supriyati, and I. P. Kompiang. "The chemical changing during fermentation of cassava tuber skin and its utilization in broiler chicken ration." Jurnal Ilmu Ternak dan Veteriner 7, no. 3 (2014): 150–54. https://doi.org/10.14334/jitv.v7i3.288.

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Cassava tuber skin is a by-product of cassava chip industry, solid state fermented using mixed inorganic nitrogen and Aspergillus niger. The fermentation process was carried out for 3-4 days. The chemical changing during fermentation of cassava tuber skin and its utilization in broiler chicken ration were studied. After fermentation showed that the crude protein, crude protein digestibility, crude fat, ash, Ca, Ca digestibility, P, and P digestibility improved. The contents of crude protein and its digestibility improved from 4.80% and 66.90% to 28.00% and 72.00%, respectively. The crude fat c

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Nugroho, Agung Dwi, Muhtarudin Muhtarudin, Erwanto Erwanto, and Farida Fathul. "PENGARUH PERLAKUAN FERMENTASI DAN AMONIASI KULIT SINGKONG TERHADAP NILAI KECERNAAN BAHAN KERING DAN BAHAN ORGANIK RANSUM PADA DOMBA JANTAN." Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 4, no. 2 (2020): 119–25. http://dx.doi.org/10.23960/jrip.2020.4.2.119-125.

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This research aimed to determine the effect of fermentation and ammoniation treatment of cassava peels on ration on dry matter digestibility (DMD) and organic matter digestibility (OMD) in male sheeps. This research was conducted in May--June 2019 in the cage unit and the Laboratory of Nutrition and Animal Feed, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The experimental design applied was a completely randomized design (CRD) with 3 treatments and 3 replications. The experimental unit used were 9 sheeps. The treatments given were ration+15% cassava peels wit

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Amante, E. R. "A Natural Antifungal from Cassava Starch Fermentation Wastewater." Nutrition and Food Processing 4, no. 1 (2021): 01–08. http://dx.doi.org/10.31579/2637-8914/036.

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Sour cassava starch production process, during the fermentation step, an acidic wastewater is generated, in this study named wastewater of cassava starch fermentation (WCSF). It has been studied the effect of WCSFs (from three industrial source: WCSF 1, 2 and 3) and patterns of organic acids (lactic, acetic, propionic and butyric acids, which were the main organic acids present in the WCSFs) singly or together on the development and growing of Botrytis cinerea, Monilinia fructicola and Colletotrichum gloeosporiodes. WCSFs showed antimicrobial effect on the three fungi studied. WCSF2 inhibited

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Indra Satria Siburian, Edhy Mirwandhono, Yunilas, Tri Hesty Wahyuni, and Hamdan. "The Changes of Nutrient Content of Cassava Peel (Manihot esculenta Crantz) That Fermented by Indigenous Microorganisms (IMO) As Animal Feed." Jurnal Peternakan Integratif 7, no. 2 (2019): 53–64. http://dx.doi.org/10.32734/jpi.v7i2.2170.

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Cassava peel was the waste of processing cassava which is promising enough to be used as alternative animal feed. However, cassava peel has a fairly low nutrient content. Fermentation was one of the way to increase the quality of cassava peel. Fermentation used in this research utilized Indigenous Microorganisms (IMO) with the main substance was the cassava peel itself. This research lasted for 3 months started from December 2018 to February 2019 at the Laboratory of Microbiology and Laboratory of Feed Processing Science and Technology Department of Animal Science Faculty of Agriculture Univer

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Indra Satria Siburian, Edhy Mirwandhono, Yunilas, Tri Hesty Wahyuni, and Hamdan. "The Changes of Nutrient Content of Cassava Peel (Manihot esculenta Crantz) That Fermented by Indigenous Microorganisms (IMO) As Animal Feed." Jurnal Peternakan Integratif 7, no. 2 (2019): 53–64. http://dx.doi.org/10.32734/jpi.v7i2.2170.

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Cassava peel was the waste of processing cassava which is promising enough to be used as alternative animal feed. However, cassava peel has a fairly low nutrient content. Fermentation was one of the way to increase the quality of cassava peel. Fermentation used in this research utilized Indigenous Microorganisms (IMO) with the main substance was the cassava peel itself. This research lasted for 3 months started from December 2018 to February 2019 at the Laboratory of Microbiology and Laboratory of Feed Processing Science and Technology Department of Animal Science Faculty of Agriculture Univer

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Kresnowati, M. T. A. P., L. Turyanto, A. Zaenuddin, and K. Trihatmoko. "Effects of Microbial Starter Composition on Nutritional Contents and Pasting Properties of Fermented Cassava Flour." ASEAN Journal of Chemical Engineering 19, no. 1 (2019): 12. http://dx.doi.org/10.22146/ajche.50871.

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Fermentation of cassava chips prior to drying and milling processes improves cassava flour quality: i.e. lower cyanogenic content, remove specific odour and colour. Composition of microbial starter applied to the fermentation may affect the microbial population during the fermentation and thus directs the process and the produced flour properties. This study mapped the effects of microbial starter composition on the microbial profiles during the fermentation and the corresponding nutritional contents as well as pasting properties of the produced fermented cassava flour (fercaf). Combinations o

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Apriliani, Afifah Lis, and Abdul Haris Mulyadi. "Analysis of Characteristics of Mocaf (Modified Cassava Flour) with Variations of Fermentation Time and Bread Yeast Concentration (Saccharomyces cerevisiae)." Research In Chemical Engineering (RiCE) 1, no. 2 (2022): 59–63. http://dx.doi.org/10.30595/rice.v1i2.26.

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Cassava is a local food that produces carbohydrates. Cassava can be processed and has great potential to be processed into various kinds of food products, such as Mocaf. Mocaf is cassava flour made by fermentation, with the principle of modification of cassava cells, this modification can change the characteristics of flour both chemically and physically. Mocaf can be used as a substitute for wheat flour. In this study, the manufacture of mocaf was carried out by fermentation using variations in the length of fermentation time and also the amount of concentration of baker's yeast (Saccharomyce

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Hidayat, Beni, Udin Hasanudin, Muhammad Muslihudin, Syamsu Akmal, Siti Nurdjanah, and Neti Yuliana. "Optimasi Proses Fermentasi Semi Padat Onggok Singkong Menggunakan Metode Response Surface Methodology (RSM)." Jurnal Penelitian Pertanian Terapan 21, no. 2 (2021): 118–28. http://dx.doi.org/10.25181/jppt.v21i2.2075.

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The application of semi-solid fermentation has been able to increase the potential for using cassava pulp, an underused biomass from starch processing (tapioca), as foodstuffs which are reflected in an increase in protein content up to 7.07% and a decrease in cyanide content to less than 10 mg/kg (8.78 mg/kg). Further process optimization is required if the cassava pulp fermentation process is to be carried out on an industrial scale. This research was aimed to obtain the optimal fermentation process parameters to produce cassava pulp flour with optimal characteristics as foodstuffs. Optimizat

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Lovisia, Endang. "Bioetanol dari Singkong sebagai Sumber Energi Alternatif." Science, and Physics Education Journal (SPEJ) 6, no. 1 (2022): 8–14. http://dx.doi.org/10.31539/spej.v6i1.5007.

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Abstract: This study aims to produce bioethanol from cassava and determine the yield of fermentation, a crop of distillation, and analysis of the amount of bioethanol paid per kilogram of cassava. The research method used is descriptive quantitative. The results showed that the distillation process was carried out three times, and the average was taken as a sample of 0.59 liters. In conclusion, based on the results obtained from the fermentation of 66.34%, distillation yield of 2.78%, and bioethanol per kilogram of cassava, as much as 0.098 liters/kg.  Keywords: Bioethanol, Yield,

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Boonnop, Krisada, Metha Wanapat, Ngarmnit Nontaso, and Sadudee Wanapat. "Enriching nutritive value of cassava root by yeast fermentation." Scientia Agricola 66, no. 5 (2009): 629–33. http://dx.doi.org/10.1590/s0103-90162009000500007.

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Cassava (Manihot esculenta) is extensively cultivated throughout the tropics and subtropics regions due to its ability to grow in diverse soil conditions and minimal management. Experiments were made to study the cassava root fermentation by yeasts in order to enhance the nutritive value of their products (fresh pulp and chips). Both cassava chip (CC) and fresh cassava root pulp (FCR) samples were fermented by Saccharomyces cerevisiae in solid-liquid media fermentation conditions during 132 hours and dried at 30ºC. Products were analyzed for proximate composition, mineral composition, essentia

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Bakky, AA, MR Hoque, and MS Islam. "Production of Biofuel from Cassava." Journal of Environmental Science and Natural Resources 12, no. 1-2 (2021): 171–74. http://dx.doi.org/10.3329/jesnr.v12i1-2.52032.

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An experiment was conducted to produce ethanol/biofuel from cassava flour which reduce both consumption of crude oil and environmental pollution. Cassava flour hydrolysate with standard glucose and sucrose solutions were used as controls. The effects of yeast concentrations (5, 15 and 20%) and fermentation time (24, 48, 72, 96 and 120 h) on alcohol yield from CFH were also studied. The maximum carbon-dioxide evolved during fermentation was 8.57 g recorded by cassava flour hydrolysate while the conversion efficiency of sugars to alcohol was 247.6, 97.14 and 92.51% for cassava flour hydrolysate,

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Mardina, Primata, Chairul Irawan, Meilana Dharma Putra, Sylvera Bella Priscilla, Misnawati Misnawati, and Iryanti Fatyasari Nata. "Bioethanol Production from Cassava Peel Treated with Sulfonated Carbon Catalyzed Hydrolysis." Jurnal Kimia Sains dan Aplikasi 24, no. 1 (2021): 1–8. http://dx.doi.org/10.14710/jksa.24.1.1-8.

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A large amount of Cassava peel as biomass waste is generated by agricultural activities, and it led to a new pursuit to exploit the utilization of biomass waste. This research aimed to study the potential of Cassava peel as raw material for bioethanol production. This study was performed in 2 main processes, acid hydrolysis, and fermentation. The experiment was initiated by conducting acid hydrolysis (100°C and 60 min) on Cassava peel’s starch using sulfonated carbon catalyst palm oil empty fruit bunch (5%-w/v) to produce 13.53 g/L glucose. The glucose contained hydrolysates then continued to

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Puspaningtyas, Desty Ervira, Puspita Mardika Sari, Nanda Herdiyanti Kusuma, and Debora Helsius SB. "ANALISIS POTENSI PREBIOTIK GROWOL: KAJIAN BERDASARKAN PERUBAHAN KARBOHIDRAT PANGAN." GIZI INDONESIA 42, no. 2 (2019): 83. http://dx.doi.org/10.36457/gizindo.v42i2.390.

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Disease treatment and prevention can be done by providing appropriate dietary therapy, such as the use of functional food. Growol, cassava fermented food, is potentially developed as functional food. Cassava fermentation process into growol can change growol’s prebiotic potency. Aim of this study was to know growol’s prebiotic potency as a functional food based on carbohydrate changes. This was an observational laboratory study. Samples of this study were cassava and growol. Cassava used in this study was Manihot esculenta Crantz. The prebiotics potency was seen from carbohydrate, reducing sug

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Darsono, Sigit Siswi Astuti Nanik Astuti Rahman &. Dimas Indra Laksmana *. "CONTROL EFFECT OF PORI STRUCTURE ON TRITERPENOID MODIFICATION IN MOCAF." GLOBAL JOURNAL OF ADVANCED ENGINEERING TECHNOLOGIES AND SCIENCES 5, no. 4 (2018): 15–19. https://doi.org/10.5281/zenodo.1238612.

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A new discovery of substitute of low protein but rich in nutrients wheat flour. Mocaf, low protein cassava flour, got structural changing caused by fermentation process. It occurated because lactic acid bacteria activity produced  protease enzyme and cut peptide bond on protein chain in that it created dispersible lactic acid into water. In result, protein concentration was decreasing and it changed the cassava structure being porous. This porous structure enabled mocaf to be modified to triterpenoid compound to increase its nutrient content. The purposes of this study was to investigate

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Pristiwanto, Arry Eko, and Rachmat Subagyo. "ANALISIS HASIL FERMENTASI PEMBUATAN BIOETANOL DENGAN VARIASI MASSA RAGI MENGGUNAKAN BAHAN (BERAS KETAN HITAM, BERAS KETAN PUTIH DAN SINGKONG)." JTAM ROTARY 1, no. 2 (2019): 157. http://dx.doi.org/10.20527/jtam_rotary.v1i2.1746.

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This study aims to determine the levels of bioethanol from (black sticky rice, white sticky rice and cassava rice) with variations in yeast mass as much as 5 grams, 10 grams and 15 grams knowing the optimum time variation and knowing ethanol levels according to SNI. This research was carried out by hydrolysis or boiling of ingredients (black sticky rice, white sticky rice and cassava rice) using distilled water for 30 minutes, then fermentation using yeast saccharomyces cereviseae and distillation process using a complete destilator to obtain ethanol from fermented then tested with a pen refra

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Hargiyanti, Hargiyanti, and Abdul Haris Mulyadi. "Effect of Fermentation Time and Concentration of Rhizopus oryzae on Mass and Quality of Mocaf Flour (Modified Cassava Flour)." Research In Chemical Engineering (RiCE) 1, no. 2 (2022): 36–45. http://dx.doi.org/10.30595/rice.v1i2.29.

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Cassava is a local food that produces carbohydrates. Cassava can be processed and has great potential to be processed into various food products, one of which is Mocaf. Mocaf is cassava flour made by fermentation, with the principle of modifying cassava cells, this modification can change the mass of Mocaf flour and the best flour content chemically and physically. Mocaf can be used as a substitute for wheat flour. In this study, the production of mocaf was carried out by means of fermentation using variations in the length of time of fermentation and also the amount of concentration of tempeh

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