DEVELOPING COMBINED PROCESSING OF CASSAVA INTO MODIFIED CASSAVA FLOUR AND TAPIOCA (MOCAFTAP) AND PHYSICOCHEMICAL PROPERTIES OF THE MOCAFTAP PRODUCTS

Modified cassava flour (Mocaf) processing by fermentation produces liquid waste, which is expected to be a potential starch source. This study aims to show starch yield and physicochemical characteristics by advancing the waste from a single mocaf processing flow used in a small-scale industry using cassava var. Gajah to a new double processing flow called MocafTap (mocaf tapioca). Mocaf and starch yields were 18.15% and 4.20%, respectively. The starch yield is insignificantly different (p > 0.05) from the starch processed from fermented cassava. The starch meets the National Indonesian Standard for water content and carbohydrates but not ash and fibre content, which are significantly higher (p < 0.05). The physical characteristics of starch are insignificantly different (p > 0.05) from the starch of fermented cassava, i.e., bulk density 0.49 g/mL, wettability 10.39 second, water absorption capacity 0.87 g/g, oil absorption capacity 2.82 g/g, swelling power 23.41 g/g, solubility 23.33% db, and gelatinisation temperature 72.10 C. The cassava var. Gajah is unsuitable for mocaf production due to its low yield; however, considering the large yield (120 tonnes/ha) and the possibility of introducing a new processing line (MocafTap), the cassava var. Gajah still has potential as a candidate for mocaf production.