PENINGKATAN KADAR PATI RESISTEN TIPE III TEPUNG SINGKONG TERMODIFIKASI MELALUI FERMENTASI DAN PEMANASAN BERTEKANAN-(Improvement Level of Resistant Starch Type III on Modified Cassava Flour Using Fermentation and Autoclaving-Cooling)

PENINGKATAN KADAR PATI RESISTEN TIPE III TEPUNG SINGKONG TERMODIFIKASI MELALUI FERMENTASI DAN PEMANASAN BERTEKANAN-(Improvement Level of Resistant Starch Type III on Modified Cassava Flour Using Fermentation and Autoclaving-Cooling)

<p><em><em>Modified Cassava flour (Mocaf) is a product derived from cassava flour that uses principles of cassava cell modification through fermentation for 12-72 hours. This study aims to improve the levels of resistant starch in cassava flour using lactic acid bacteria fermentati...

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Bibliographic Details
Main Authors: Raden Haryo Bimo Setiarto, Nunuk Widhyastuti, Arumsyah Sumariyadi
Format: Article
Language:Indonesian
Published: Balai Riset dan Standardisasi Industri Pontianak 2018-06-01
Series:Biopropal Industri
Subjects:
autoclaving-cooling
fermentation
lactic acid bacteria
modified cassava flour
resistant starch
Online Access:http://ejournal.kemenperin.go.id/biopropal/article/view/3425

Internet

http://ejournal.kemenperin.go.id/biopropal/article/view/3425

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