American International Journal of Contemporary Research Vol. 5, No. 2; April 2015 104 Chemical and Microbiological Properties of Mogaf (Modify Garut Flour) from Arrowroot Tuber (Maranta Arundinaceae L.) Fermented Spontaneously with Different Time Rina Yenrina Fauzan Azima Aan Saputra Faculty of Agricultural Technology Andalas University, Limau Manis Campus West Sumatera-Padang 25163 Indonesia Abstract This study aims to determine the effect of fermentation time toward chemical and microbiological properties of MOGAF flour that produced. This research conducted at the Laboratory of Agricultural Technology in Andalas University. The first step in this research is the making of MOGAF flour then continue with chemical and microbiological analysis. This research design in Completely Randomized Design (CRD) with five treatments and three replications. Data were analyzed statistically using ANOVA and if significantly different, followed by a test of Duncan's New Multiple Range Test (DNMRT) at 5% significance level with treatments: A (unfermented), B (fermentation time 24 hours), C (fermentation time 48 hours ), D (fermentation time 72 hours) and E (fermentation time 96 hours). Observations on MOGAF flour include chemical and microbiological analysis. The results showed that fermentation time had a significant effect on the chemical properties of MOGAF flour. Based on chemical analysis, the best MOGAF flour is MOGAF with treatment E (fermentation time 96 hours) with a water content of 4.80%, 1.50% protein, 3.68% fat, 1.35% ash, 1.30% crude fiber, acid degree of 24.97%, 60.79% starch, 30.17% amylose, 30.62% amylopectin, 514.20 kcal energy, initial and final pH solution of 6.59 and 3.87, and the total lactic acid bacteria in fermentation solution of 3 , 5x1016cfu / ml. Keywords: Fermentation, MOGAF, chemical properties, microbiological Introduction Society in general trade on rice and wheat as main food so that make their price increased. In Indonesia, many plants are able to thrive as a producer of carbohydrates such as sweet potato, canna, cassava and arrowroot. Arrowroot plant is a kind of tubers that grow wildly because not much use and cultivate. Though this arrowroot is plant potential as an alternative source of carbohydrates. One of the advantage of arrowroot plant is it does not require special land to cultivate because it is able to grow on the shady ground, the quantity of harvest is also quite a lot. According Karjono (1998), productivity of arrowroot as raw material of flour is quite high, which is about 12.5 to 31 tons / ha. Besides, between the many sources of carbohydrates arrowroot tubers has the lowest glycemic index (Marsono, 2002). However, arrowroot tubers are rich in fiber so that if it used as the main matterial of flour it will has a low yield and the flour can not apply to all of food products as flour produced coarse and fibrous. And the appearance of the flour is not attractive because of less white. Lately been developed mocaf (Modified Cassava Flour) which is made by fermented cassava before flouring and the flour that produced has a much better characteristics than other cassava flour, but the fermentation is done by using a starter that difficult to apply in general public. Because of that, it needs to appliy the modification of arrowroot tubers with spontaneous fermentation to produce MOGAF (Modified Garut Flour), with the hope to obtain a better flour than the usual arrowroot flour.