| Summary: | Patilo is a traditional snacks kind of crackers are processed from
fermented cassava fibers and mixed with starch from Gunung Kidul. The
fermentation process in the manufacture of any community patilo takes about 3
days. This was not expected by the manufacturer patilo. Fermentation process to
reduce the HCN content of cassava, forming a distinctive taste of patilo, reducing
unpleasant odors, and to increase the flowers patilo when fried.
In this study to determine the effect of fermentation time starter mocaf and
the physical and organileptic characteristics patilo. Variations used in this study is
the concentration of the added starter mocaf ie 0.5%, 1% and 1.5% and the
variation of the fermentation time: 24 hours, 48 hours, and 72 hours. Tests were
analized on cassava pulp is total acid, pH, and total Lactic Acid Bacteria. Patilo
product then fried texture and color tested objectively. To determine the level of
preference crispness, color, flavor, aroma and overall patilo fried crackers sensory
testing.
The addition of starter mocaf on cassava pulp can speed up the fermentation
process as indicated by the increase in total acid, lowering the pH value, and the
increase in the number of BAL. The addition of as much as 1% mocaf starter with
a 48-hour fermentation process can increase the volume and color development of
fried crackers patilo real. The addition of starter mocaf not affect the level of
preference fried crackers patilo real.
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