Electronic Theses and Dissertation

Ubi kayu merupakan komoditas yang mudah tumbuh di daerah tropis dan sering
mengalami surplus produksi saat panen raya, namun memiliki keterbatasan dalam
penyimpanan karena sifat mudah rusaknya. Fermentasi ubi kayu menjadi tepung mocaf
menawarkan solusi pengolahan yang meningkatkan mutu gizi, karakteristik fungsional, serta
memperpanjang masa simpan produk. Penelitian ini bertujuan untuk mengetahui pengaruh
konsentrasi ragi dan lama fermentasi terhadap karakteristik fisikokimia dan sensori tepung
mocaf, serta untuk menentukan formulasi optimal tepung mocaf menggunakan metode
Response Surface Methodology (RSM).
Penelitian ini dilaksanakan di Laboratorium Teknik Pasca Panen Fakultas Pertanian
Universitas Syiah Kuala pada Februari hingga April 2025. Penelitian menggunakan
rancangan Central Composite Design (CCD) dalam pendekatan Response Surface
Methodology (RSM) untuk mengkaji pengaruh konsentrasi ragi (0,25%, 0,5% dan 0,75%)
dan lama fermentasi (18, 45 dan 72 jam) terhadap karakteristik fisikokimia dan sensori
tepung mocaf. Proses pembuatan tepung melibatkan fermentasi ubi kayu menggunakan ragi
roti, diikuti pengeringan dan penggilingan. Analisis data dilakukan menggunakan perangkat
lunak Minitab versi 20, dengan pengujian meliputi kadar air, rendemen, kehalusan, kadar
protein, pH, warna (chroma dan hue), serta uji sensori terhadap warna, aroma, dan tekstur
oleh 30 panelis teridentifikasi. Optimasi dilakukan untuk menentukan formulasi terbaik
berdasarkan kombinasi perlakuan yang menghasilkan tepung mocaf dengan kualitas
fisikokimia dan sensori terbaik.
Hasil penelitian menunjukkan bahwa konsentrasi ragi dan lama fermentasi
berpengaruh signifikan terhadap kadar air, rendemen, dan kehalusan tepung mocaf, namun
tidak berpengaruh signifikan terhadap kadar protein, pH, chroma, hue, warna, aroma, dan
tekstur. Formulasi optimal berdasarkan mutu fisikokimia dan sensori diperoleh pada
konsentrasi ragi konsentrasi ragi sebesar 0,5% dan lama fermentasi 55,02 jam dengan
perolehan kadar air 9,35%, rendemen 31,4%, kehalusan tepung 94,58%, kadar protein
0,24%, pH 5,99, chroma 6,2, Hue 88,750, serta memiliki aroma roti tawar dan bertekstur
agak halus. Penelitian lebih lanjut diperlukan untuk mengevaluasi perubahan sifat
fisikokimia dan sensori tepung mocaf berdasarkan variasi perlakuan lama pengeringan dan
suhu pengeringan sesuai dengan faktor perlakuan optimal yang dihasilkan pada penelitian
ini.
Kata Kunci: Fermentasi, Ubi kayu, Tepung mocaf, Response Surface Methodology (RSM)

Cassava is a commodity that grows easily in tropical regions and often experiences surplus production during the harvest season, yet it has limitations in storage due to its perishable nature. Fermentation of cassava into MOCAF flour offers a processing solution that improves nutritional quality, functional characteristics, and extends product shelf life. This study aims to determine the effect of yeast concentration and fermentation time on the physicochemical and sensory characteristics of MOCAF flour, as well as to identify the optimal formulation using the Response Surface Methodology (RSM). The research was conducted at the Post-Harvest Technology Laboratory, Faculty of Agriculture, Syiah Kuala University, from February to April 2025. A Central Composite Design (CCD) within the Response Surface Methodology (RSM) framework was employed to evaluate the effect of yeast concentration (0.25%, 0.5%, and 0.75%) and fermentation time (18, 45, and 72 hours) on the physicochemical and sensory characteristics of MOCAF flour. The production process involved cassava fermentation using baker’s yeast, followed by drying and milling. Data analysis was carried out using Minitab version 20, with evaluations including moisture content, yield, fineness, protein content, pH, color (chroma and hue), as well as sensory tests on color, aroma, and texture by 30 trained panelists. Optimization was performed to determine the best formulation based on the combination of treatments producing MOCAF flour with superior physicochemical and sensory quality. The results showed that yeast concentration and fermentation time had a significant effect on the moisture content, yield, and fineness of MOCAF flour, but did not significantly affect protein content, pH, chroma, hue, color, aroma, or texture. The optimal formulation based on physicochemical and sensory quality was obtained with a yeast concentration of 0.5% and a fermentation time of 55.02 hours, resulting in a moisture content of 9.35%, yield of 31.4%, fineness of 94.58%, protein content of 0.24%, pH of 5.99, chroma of 6.2, hue of 88.750, and producing a slightly fine texture with a plain bread-like aroma. Further research is required to evaluate the changes in physicochemical and sensory properties of MOCAF flour based on variations in drying duration and drying temperature according to the optimal treatment factors obtained in this study. Keywords: Fermentation, Cassava, MOCAF flour, Response Surface Methodology (RSM)