[Laksmana et al., 5(4): April, 2018] ISSN 2349-0292 Impact Factor 3.802 http: // www.gjaets.com/© Global Journal of Advance Engineering Technology and Sciences [15] GLOBAL JOURNAL OF ADVANCED ENGINEERING TECHNOLOGIES AND SCIENCES CONTROL EFFECT OF PORI STRUCTURE ON TRITERPENOID MODIFICATION IN MOCAF Darsono Sigit, Siswi Astuti , Nanik Astuti Rahman & Dimas Indra Laksmana * Department of Chemistry, Malang State University, Jl. Semarang No. 5, Malang 65145, Indonesia Department of Chemistry Engineering, National Institute of Technology Malang, Jl. Bendungan Sigura-gura No. 2, Malang 65145, Indonesia Department of Chemistry Engineering, National Institute of Technology Malang, Jl. Bendungan Sigura-gura No. 2, Malang 65145, Indonesia * Department of Industrial Engineering, National Institute of Technology Malang, Jl. Bendungan Sigura-gura No. 2, Malang 65145, Indonesia India DOI: 10.5281/zenodo.1238612 ABSTRACT A new discovery of substitute of low protein but rich in nutrients wheat flour. Mocaf, low protein cassava flour, got structural changing caused by fermentation process. It occurated because lactic acid bacteria activity produced protease enzyme and cut peptide bond on protein chain in that it created dispersible lactic acid into water. In result, protein concentration was decreasing and it changed the cassava structure being porous. This porous structure enabled mocaf to be modified to triterpenoid compound to increase its nutrient content. The purposes of this study was to investigate about the influence of operating condition of fermentation to the cassava pore structure changing. Amount of triterpenoid that modified by mocaf was also studied in detail. The finding of the study showed that the fermentation time that produced expected pore structure was 12 hours and pH 4 with BIMO-CF as a bioactivator. Mocaf modified by triterpenoid was 0.457 μg/g. KEYWORDS: mocaf, triterpenoid, fermentation INTRODUCTION Mocaf, cassava flour which modification, becomes an alternative substitution of wheat flour with low protein content. Mocaf synthesis with the addition of pegagan extract has been done and has been applied to 6 (six) students of autistic respondents Extraordinary Junior High School Kedungkandang Malang. Quality of service is positive. (Astuti et al, 2016; 2017). Extract of Centella asiatica which is coated on mocaf surface give revitalizer effect of blood distribution system to the brain. Continues development of mocaf to expand use of cassava flour, this study modified process of starch granule structure in cassava by fermentation using Bacteria Acid Lactic Microorganisms (BAL). BAL activity results in a more hollow cassava structure. This property is used to increase the amount of triterpenoids that can be modified into mocaf. In addition to changes in the structure of starch granules, BAL also provides a better effect of color, flavor and aroma than ordinary cassava flour (Koch & Jane, 2000; Zulaida, 2011). Microorganism used is BIMO-CF (Biological Modified Cassava Flour) is a starter of lactic acid bacteria that has ability to remodel the crude fiber cellulose in food by breaking bond through the osmosis process. As a result the porosity of the material will be formed. Structural changes caused by the activity of lactic acid bacteria in the fermentation process are studied in detail. The physicochemical mocaf characterization and its effect on triterpenoid modification in mocaf were investigated to obtain supplement products for autistic persons. METHODS The study was conducted by experiment. The main raw material in the form of cassava and gotu kola as triterpenoid source obtained from Precet, Sekar Dau, Batu - Malang. As solvent is used water deminerilasi, and bioactivator BIMO CF. To obtain mocaf characterization of ready to modified triterpenoids, experiments were performed by adjusting BIMO CF concentrations varied from 1 to 5 g/L and fermentation time in the range of 10-18 hours.