UPAYA PERBAIKAN SIFAT FISIKOKIMIA TEPUNG UBI KAYU MELALUI PROSES FERMENTASI SAWUT UBI KAYU DENGAN STARTER BAKTERI ASAM LAKTAT LACTOBACILLUS CASEI DAN PEMANFAATANNYA SEBAGAI BAHAN BAKU SNACK TRADISIONAL PILUS DAN ROTI MUFFIN

摘要: Cassava is one of the biggest commodity in Indonesia which total amount its production 24,080,000 ton/year. This huge cassava can be used as flour so that it could have similar characteristics with wheat flour. Therefore, this research being modified by fermentation method using lactic acid bacteria starter,i.e Lactobacillus casei. While grate fermented, enzyme destroy cell produced cause degradation starch granula. condition changes physiochemical characteristic produced. The purpose determines best from variables concentration starter and time to conditions 48 hour 6% v/v casei concentration. Physiochemical treatment swelling power 14.13, level expand “pilus” snack 596.399%, baking expansion 2.28 cm/g hardness muffin cake was 620.262 gf.