Judul: Pengaruh Metode Pengeringan terhadap Mutu dan Sifat Fisiko-kimia Tepung Kasava Terfermentasi
Abstrak: Cassava is one important food crops in Indonesia. Carbohydrate is major components in cassava tubers, and made it suitable used for food and energy sources. Nowadays cassava is mainly utilized as direct food, cassava flour and cassava starch (tapioca). But high moisture and prussic acid (HCN) contents in cassava tuber made limitation for human consumption. Fermentation and drying of cassava plays important roles in cassava flour production, since they can influence to the flour characteristics. This research investigated the effect of drying methods of fermented cassava slurry to the flour’s chemical composition and its physico-chemical properties. Fermentation of cassava tuber was conducted using standard operation procedure for MOCAF (modified cassava flour) prepared by Dr. Achmad Subagio (Jember University). There were three drying methods used in research; direct sundrying (16 hours), green house effect drying (hours), and oven drying (12 hours). It is also investigated the duration of drying process; especially for sundrying and green house effect drying, as 3, 5, and 7 hours and then furthered with oven drying for 9, 7 and 5 hours. Solar energy, especially ultra violet irradiation has been proven improved the flour quality. Drying on the green house effect chamber (40,1oC) provided higher average drying temperature compared to direct sundrying (33,5oC), but lower than oven drying (52,6oC). Differences in drying methods gave significant effects on moisture, ash, crude fiber, fat, protein, starch and HCN contents; whiteness degree of flours, total of microbes, microscopic appearance of starch granules, water and oil absorptions, solubility and swelling power at 90oC, and visco-amylography characteristics. All drying methods significantly reduced the HCN contents of flours, but direct sundrying and green house effect drying accelerate the liberation of starch, and caused high final viscosity of flours. Full green house effect drying (16 hours) was recommended for fermented cassava flour since it produced the flour with higher maximum and final viscosity compared to others.
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Judul: Study of Local Cellulolytic Bacteria Effect to Quality of Fermented Cassava Flour.
Abstrak: Cassava is one of the food sources of energy as its main component are starch and fibres. Limitations of its utilization is due to cyanide acid content (HCN) in cassava. Modification of cassava products should be conducted to increase the value added of cassava as food source. One of effort that can be done is using lactid acid bacteria, cellulolytic bacteria, and yeast in fermented cassava. The objective of this research is to investigate the effect of local cellulolytic bacteria in the fermentation process and product quality of cassava flour produced. Cellulolytic bacterial isolates used were C11-1 with the highest activity 1.755 nkat / ml after three days of incubation. Beside that, lactic acid bacteria that was isolated from the brine of fermented pickle mustard and commercial bakery yeast were added in this fermentation. The combination of culture that has shown good results seen from flour quality tests is the E.1 treatment with the addition of 30 ml cellulolytic bacteria (3.9 x 1011 cfu/ml) in 24 hours. This can be seen from the highest whiteness of flour amounted to 88.23% and the low concentration of HCN 0.20 ppm
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Judul: Ornithonyssus Bursa (Berlese, 1888) Famili Macronyssidae yang Menyerang Unggas Dan Penaggulangannnya
Abstrak: Ornithonyssus bursa adalah tungau penghisap darah pada unggas di daerah tropis dan subtropis. Tungau ini relatif kecil, dengan panjang tubuh antara 700-1000 mikron dan lebarnya 250-490 mikron. Tubuhnya bulat berwarna coklat kekuningan sebelum menghisap darh dan berwarna merah setelah menghisap darah dari induk semangnya.
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