Epsd. #60 Teknologi Tepung MOCAF Bersama Dr. Misgiyarta Peneliti BB Pasca Panen Balitbangtan

from Pertanian & Teknologi · host Dani Medionovianto

Tepung Singkong memiliki sifat-sifat yg menyebabkan produk olahan tepung singkong kurang disukai konsumen dan nilai ekonominya rendah, oleh karena itu Balitbangtan melalui BB Pasca Panen mengembangkan teknologi produksi Mocaf (Modified Cassava Flour) dengan memperbaiki parameter parameter kualitas tepung singkong. Teknologi tersebut adalah pembuatan kasava termodifikasi secara biologi atau biologycal modified cassava flour (Bimo-CF) terdiri dari bahan pembawa dan bahan aktif bakteri asam laktat. Hmm mau tau lengkapnya, yukk kita simak obrolan bersama ahli dibidangnya bersama Dr. Misgiyarta peneliti BB Pasca Panen Balitbangtan.

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Epsd. #60 Teknologi Tepung MOCAF Bersama Dr. Misgiyarta Peneliti BB Pasca Panen Balitbangtan

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