Made Tri Ari Penia Kresnowati
Despite the fact that Indonesia is one of cassava main producer in the world, cassava has not been widely utilized in food industries. This is related with some limitations such as the glucocyanogenic content and short shelf life. On the other hand, cassava has the advantage of not containing gluten protein thereby it has the potential to be utilized for healthy products. In the last few years we have been developing the production system for processing fermented cassava flour (fercaf) that comprises of fermentation, drying, milling, and sieving. The process is intended to modify the structure of the cassava starch (Kresnowati, 2014). Fercaf has a smooth texture, neutral color and flavor, low cyanogenic content, and reasonable shelf life, characteristics that support wide utilization in food industries (Lestari, 2019). A one-ton-per-day fercaf production facility (pilot plant) is now installed in the food teaching industry laboratory (lab kayu), Jatinangor campus, ITB. However, some improvements are needed to upgrade the quality of this facility to meet the standard of food processing facility. This package of activities comprised of the operation of fercaf production pilot plant, the development of fercaf-ready mix flour (Fermix) and workshop/demo on Fermix application.
Penerapan Teknologi Tepat Guna, Penerapan Karya Tulis
Despite the fact that Indonesia is one of cassava main producer in the world, cassava has not been widely utilized in food industries.