Proses Pembuatan Tepung Mocaf

Summary

This video introduces mocaf flour, a gluten-free alternative to wheat flour made from cassava. The process involves fermenting cassava, which helps reduce cyanide levels in toxic varieties. The cassava is washed, sliced, and fermented with a starter culture, lasting 12-24 hours. After fermentation, the cassava is washed again and dried, followed by milling and sieving to produce uniform mocaf flour. This flour is ideal for baking, cooking, and frying, offering a healthier, gluten-free option for various culinary applications like cakes, cookies, and fried goods, typically made with low to medium-protein wheat flour.

Takeaways

• 😀 Mocaf flour is an alternative to wheat flour made through a fermentation process.
• 😀 The fermentation process gives mocaf flour characteristics similar to wheat flour, especially in viscosity.
• 😀 One of the main advantages of mocaf flour is its ability to reduce cyanide levels found in toxic cassava varieties.
• 😀 The production of mocaf starts with peeling and cleaning cassava before cutting it into slices using a laser tool to expand the surface area for easier fermentation.
• 😀 After slicing, the cassava is submerged in water and mixed with mocaf starter, which accelerates the fermentation process.
• 😀 The recommended ratio of starter to cassava is 1 kg of starter for every 1 ton of cassava.
• 😀 The fermentation process lasts between 12-24 hours, during which lactic acid bacteria form, producing a cloudy white liquid.
• 😀 After fermentation, the cassava chips are rinsed with clean water to remove the acidic byproducts of fermentation.
• 😀 The next step is the drying process to reduce the water content in the fermented chips, which speeds up the drying process and ensures even drying.
• 😀 The dried mocaf chips are ground and sifted to produce uniform-sized mocaf flour.
• 😀 The resulting mocaf flour can be used as a gluten-free substitute for wheat flour in various products like cakes, cookies, and fried foods, offering an alternative to low- and medium-protein wheat flour.

Q & A

What is mocaf flour, and how is it different from regular wheat flour?

Mocaf flour is an alternative to wheat flour made from cassava through a fermentation process. Unlike wheat flour, it has similar viscosity and can be used as a gluten-free option in various recipes.

What is the key advantage of using mocaf flour?

The key advantage of mocaf flour is that it reduces the cyanide content found in toxic varieties of cassava, making it safer for consumption.

What are the initial steps in making mocaf flour?

The process starts with peeling and washing the cassava, then slicing it using a laser tool. This step helps in increasing the surface area, which makes fermentation easier.

How is the cassava prepared for fermentation?

After slicing, the cassava chips are submerged in water to ensure they are fully immersed. A starter culture for mocaf is then added to speed up the fermentation process.

What is the role of the starter culture in the fermentation process?

The starter culture, which is added in a ratio of 1 kg for every ton of cassava, helps accelerate the fermentation process by introducing beneficial bacteria like lactic acid bacteria.

How long does the fermentation process take?

The fermentation process lasts between 12 to 24 hours, during which lactic acid bacteria break down the cassava, producing acids and changing the appearance of the mixture to a cloudy white color.

What happens after the fermentation is completed?

After fermentation, the cassava chips are rinsed with clean water to remove the acid byproducts, followed by a drying process to reduce the moisture content.

How is the moisture content of the cassava chips reduced?

The fermented cassava chips are dried at 50°C for 24 to 48 hours to reduce their moisture content, making them ready for milling.

What happens after the drying process?

Once dried, the cassava chips are ground into a fine powder using a milling machine. The flour is then sifted to achieve a uniform size.

What are some potential uses for mocaf flour?

Mocaf flour can be used as a substitute for wheat flour in various gluten-free products, such as cakes, cookies, and fried snacks. It is particularly useful for individuals with gluten intolerance.