WHC and OHC of MOGAF (Modify Garut Flour) from Arrowroot Tuber (Maranta arundinaceae L.) Fermented Spontaneously with Different Time
Rina Yenrina, Fauzan Azima, Aan Saputra

Abstract
This study aims to determine the effect of fermentation time toward physical 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 physical 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 Rang e Test (DNMRT) at 5% significance level with treatments: A(unfermented), B(fermentation time 24hours), C (fermentation time 48hours), D (fermentation time72hours) and E (fermentation time 96hours). Observations on MOGAF flour include yield, bulk density, WHC (Water Holding Capasity) and OHC (Oil Holding Capasity), viscosity, and whiteness degree. The results showed that fermentation time had a significant effect on yield, WHC (Water Holding Capasity) and OHC (Oil Holding Capasity), viscosity, and whiteness of MOGAF flour, and does not significantly affect the bulk density of MOGAF flour that produced.

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