Improvement of Cassava Bagasse Flour Characteristics To Increase Their Potential Use as Food

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Efforts to increase the potential utilization of cassava bagasse (tapioca industrial by-product) as food can be done by improving its appearance (colour and odour), increasing protein content, and decreasing HCN levels. The aim of this research was to apply the abrasion peeling method and fermentation process using Saccharomyces cerevisiae in powder form to improve the characteristics of the cassava bagasse flour. The study was prepared in a Completely Randomized Block Design with 2 factors. The first factor was peeling method with two levels: washing method and abrasion method; the second factor was fermentation time with four levels, i.e. 1 day, 2 days, 3 days, and 4 days. The results research showed that the treatment of abrasion method and 4-days fermentation was the best treatment which will produce the cassava bagasse flour with protein content as 6.98%, cyanide content as 8.87%, whiteness degree as 52,70%, odour score as 5.95, starch content as 46.69%, dietary fiber as 23.13% and fat content as 0.95%. Compared to the cassava bagasse flour produced by the small-scale tapioca industry, the cassava bagasse flour of this research had a better white degree (52.70 versus 31.50), higher protein content (6.98% versus 0.92%), lower cyanide content (4.67 ppm versus 30.52 ppm), and a better odor score (5.95 versus 4.50). Improved appearance, increased protein content, and decreased cyanide content through improved peeling methods and the application of fermentation processes will increase the potential use of cassava bagasse as food.