Mocaf Production in Kelompok Tani Ternak Kerti Winangun

Abstract

Mocaf is a product from cassava that is modified by Lactic Acid Bacteria (LAB) fermentation. The fermented cassava is gluten-free, low protein but rich in carbohydrates that makes it different from other flour. The knowledge of the mocaf is low for the community and the price is higher than other flour, it is the factor that makes mocaf less popular, less people that use the mocaf flour. KTT Kerti Winangun is one of the farmer groups in Bukti village that develop the mocaf flour and try to distribute it around Bali. They are the group that produces mocaf, with the production of mocaf up to 9,520 tons/ha. The mocaf that produced followed several steps such as harvest, peel, washing, chopped, fermentation, washing, drying, siege, sifting, packing. After following these procedures, it obtained about 23,5% yield of mocaf. The quality of mocaf was investigated by its color, which is white and fulfills the color standard. The important part of mocaf production is the fermentation part, the cellulose cell walls break down. Waste water from the fermentation process could be used as a biofertilizer.