168 Yuniar Khasanah 1, , Rifa Nurhayati 1 , Ardhea Mustikasari 2 , Isnaini Werdi Astuti 2 Karakteristik Fisikokimia Dan Mikrobiologi Modified Cassava Flour (Mocaf) Yang Difermentasi Menggunakan Starter Kering KARAKTERISTIK FISIKOKIMIA DAN MIKROBIOLOGI MODIFIED CASSAVA FLOUR (MOCAF) YANG DIFERMENTASI MENGGUNAKAN STARTER KERING THE PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF FERMENTED MODIFIED CASSAVA FLOUR (MOCAF) BY USING THE DRY STARTER Yuniar Khasanah 1, , Rifa Nurhayati 1 , Ardhea Mustikasari 2 , Isnaini Werdi Astuti 2 1 Balai Penelitian Teknologi Bahan Alam – Lembaga Ilmu Pengetahuan Indonesia 2 Fakultas Pertanian, Universitas Sebelas maret Jalan Yogya-Wonosari km 31,5 Gading, Playen, Gunungkidul, Yogyakarta, Indonesia. Telp. +62 0274-392570 Email : yuniar.khasanah@lipi.go.id; yuniar.khasanah@gmail.com Diterima : 02-12-2020 Revisi : 16-01-2021 Disetujui : 14-06-2021 ABSTRAK Perbaikan proses mocaf di UMKM penting dilakukan agar menghasilkan mocaf yang berkualitas. Penelitian ini dilakukan untuk mengetahui pengaruh varietas ubi kayu (Gambyong, Kuning, Ketan, Boyem, dan Gatotkaca), jenis fermentasi (spontan (O), penambahan starter kering “Starmof” (S)), serta kombinasi keduanya terhadap karakteristik fisik, kimia, dan mikrobiologi mocaf. Rancangan yang digunakan adalah Rancangan Acak Lengkap Faktorial (RALF) dua faktor dan analisis data menggunakan SPSS two-way ANOVA, dilanjutkan dengan uji beda nyata Duncan Multiple Range Test (DMRT,  : 95%). Hasil menunjukkan bahwa varietas ubi kayu berpengaruh nyata terhadap derajat putih; kadar air; abu, protein, lemak dan karbohidrat. Jenis fermentasi berpengaruh nyata terhadap derajat putih, kadar air, abu, protein. Kombinasi antara varietas dan jenis fermentasi berpengaruh nyata terhadap derajat putih, kadar air, abu, protein, lemak dan karbohidrat. Fermentasi dengan penambahan starter memiliki suhu gelatinisasi dan viskositas balik lebih tinggi serta viskositas puncak dan dingin lebih rendah. Derajat putih mocaf 89,60-90,86% (SNI minimal 87%); kadar air 5,15-6,92% wb (SNI maksimal 13% wb), abu 0,20%-0,46% db atau setara dengan 0,18%-0,43% wb (SNI maksimal 1,5% wb), protein 0,78%-1,21%, lemak 0,37%-0,62%, angka lempeng total 3,6x10 2 - 2,7x10 3 koloni/g (SNI maksimal 1 x 10 6 Koloni/g), angka kapang/khamir <2,5x10 2 -7,6x10 2 Koloni/g (SNI maksimal 1 x 10 4 Koloni/g). Kata kunci: fermentasi, mocaf, starter kering, ubi kayu, varietas ABSTRACT It is important to improve mocaf processing at the SME to produce mocaf with good quality. This study was aimed to determine the physicochemical and microbiological characteristics of mocaf from cassava (Gambyong, Kuning, Ketan, Boyem, and Gatotkaca varieties), fermentation (spontaneous and using dry starter “Starmof”), and the combinations of those. The research using Completely Randomized Design (CRD) and SPSS two-way. The results showed that varieties had a significant effect on whiteness, moisture ash, protein, fat, and carbohydrate. Type of fermentation had a significant effect on whiteness, moisture, ash, protein. The combination between varieties and fermentation had a significant effect on whiteness, moisture, ash, protein, fat, and carbohydrate. Fermentation using dry starter “Starmof” results higher gelatinization temperature, setback viscosity, lower peak, and final viscosity. The whiteness is 89,60-90,86% (SNI, minimum 87%); the moisture is 5,15-6,92% wb (SNI, maximum 13% wb), ash is 0,20%-0,46% db or equivalent with 18%-0,43% wb (SNI, maximum 1,5% wb), protein is 0,78%-1,21%, fat is 0,37%-0,62%, total plate count 3,6x102- 2,7x103 coloni/g (SNI, maximum 1 x 10 6 coloni/g), kapang/khamir <2,5x10 2 - 7,6x10 2 coloni/g (SNI, maximum 1 x 10 4 coloni/g).