Made Tri Ari Penia Kresnowati
Indonesia is one of the main producers of cassava in the world. But the use of cassava in the food industry is still limited, among others, because of its high and short of sianogenic content of the cassava tuber that has been harvested. The composition of microorganisms involved in fermentation has a significant effect on the characteristics of the flour produced. The purpose of this activity produces a prototype of the FerCaf instant starter microorganism. The method of making an instant starter microorganism is evaluated, consisting of a solid state fermentation followed by drying. To produce instant starter microorganisms for FERCAF production has been developed, consisting of solid state fermentation by using the off spec FerCaf as a solid statement fermentation and carrier media for drying. The method has been tested for 1 kg flour scale and the stater is set in block form. The viability of microorganisms in the starter has been tested and still in good quality after months. Keywords: cassava, fermentassi, fercaf instant starter microorganism.
Application of appropriate technology
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