Characteristics of the Chemical Physical Properties of Cassava Flour Modification (Mocaf) with the Use of Blondo or Virgin Coconut Oil (VCO) Dregs

Abstract Mocaf (Modified Cassava Flour) is a yam flour that has been modified by fermentation using Lactic Acid Bacteria (LAB) sold freely in the community. The use of blondo expected to replace LAB because it from VCO not utilized properly. used production fermentation. study was conducted Complete Randomized Design (RAL) with 5 treatments and 3 repetation, as mocaf control BIMO bacteria. Advanced testing Duncan New Mutiple Range Test (DNMRT) at real level 5%. Observations on include, pH flour, WHC, swelling whitish flour. observation resulted value 6.43-5.44, WHC 207.7-231.3%, 551-1650.33% 90.77-91.68.