Proceedings of the IConSSE FSM SWCU 2015, pp. BC.118–121 ISBN: 978-602-1047-21-7
SWUP
BC.118
Mocaf characterization using thermogravimetric analysis TGA
Iip Sugiharta
a§
, John Hendri
b
, Suripto Dwi Yuwono
b
, Wasinton Simanjuntak
b
a
Graduated Student, Department of Chemistry, Faculty of Mathematic and Natural Sciences, University of Lampung, Lampung, Indonesia
b
Department of Chemistry, Faculty of Mathematic and Natural Sciences, University of Lampung, Lampung, Indonesia
Abstract
Mocaf modified cassava flour can substitute wheat flour used by food induistry, because of the characteristics of mocaf are almost similar to those of wheat flour. Mocaf
manufacture in this study is done by modifying the cassava mush through a fermentation process using the bacteria Lactobacillus plantarum. Mocaf was
characterized and compared with wheat flour, cassava flour, and tapioca flour, in terms of amylose and amylopectin contents, and mass reduction using TGA measurement.
The greater the amylose content in starch, then smaller the mass reduction. By looking at the content of amylose and mass reduction, then mocaf 42.62 and 86.91
approaching wheat flour 45.22 and 85.72 , suggesting that mocaf the potential to be used as a substitute for wheat flour.
Keywords Amylopectin, amylose, mocaf, thermogravimetric analysis TGA
1. Introduction
One of the main foods in Indonesia is carbohydrate flour produced from a variety of sources such as wheat, rice, maize, cassava, sweet potato, sago and breadfruit, widely used
for production of staple food, snacks, appetizers and desserts Subagio et al., 2008. Up to present, wheat flour is still the most widely used by food industry, causing heavy reliance on
international markets since wheat is not cultivated in Indonesia. On the other hand, cassava is a very common plant cultivated, but the properties of cassava flour are not fully compatible
with wheat flour.
Mocaf modified cassava flour is obtained from cassava with lactic acid fermentation process. Mocaf has unique characteristics and can be developed as an raw material for food
industrial. manufacture of mocaf almost the same as cassava flour, only manufacture of mocaf have an extra special treatment in the form of a fermentation process which is an
important part for getting the best quality mocaf Subagio et al., 2008.
In previous study the fermentation process for production of mocaf was carried out using lactic acid bacteria. During the fermentation, the viscosity of mocaf changed and
reached the peak value of 1130 BU Brabender Units and the whiteness to 73.9 to 86.4 Misgiyarta et al., 2009. Mocaf inoculum composed of the combinations of two types of
lactic acid bacteria such as Lactobacillus plantarum and a combination of Lactobacillus lactis, were found to work more effectively in which the fermentation process for one day time was
found to produce mocaf with whiteness between 91.36 to 94.55 Enny Yuliasri, 2012. The fermentation process using Lactobacillus casei inoculum carried by Darmawan et al.
§
Corresponding author. Email: iipsugihartagmail.com
I. Sugiharta, J. Hendri, S.D. Yuwono, W. Simanjuntak
SWUP
BC.119
2013, the inoculum concentration and thickness variation of cassava chips, best mocaf produced is at a concentration of 5 V inoculum and cassava chip thickness of 2 mm, mocaf
produced has a protein content of 3.68 and amounted to 1.63 solubiliti. The process of making mocaf made from cassava chips using Lactobacillus plantarum inoculum produces
the best mocaf on fermentation for 5 days by looking at the levels of protein and fat by 8.5 and 2.8 Lina et al., 2012.
Several parameters commonly used to define the characteristics of mocaf, are degree of whiteness, viscosity using a Brabender, protein content, fat content, swelling power,
solubility and HCN levels Subagio et al., 2012; Misgiyarta et al., 2009; Lina et al., 2012; Darmawan et al., 2013. In this research, the characteristic of mocaf measured were amylose
and amylopectin contents, and the mass loss using Thermogravimetric Analysis TGA.
2. Materials and methods