


































Food Science and Nutrition Studies 

ISSN 2573-1661 (Print) ISSN 2573-167X (Online) 

Vol. 3, No. 1, 2019 

www.scholink.org/ojs/index.php/fsns 

1 
 

Original Paper 

Fermented Starch: Production Testing of Process Stabilization 

Aton Yulianto1, Palupi Tri Widiyanti1*, Suparman1 & Musa1 

1 Agency for Assessment and Application of Technology, National Laboratory for Starch Technology, Jl. 

Zainal Abidin PA 36, Bandar Lampung, Lampung, Indonesia 

* Palupi Tri Widiyanti, Agency for Assessment and Application of Technology, National Laboratory for 

Starch Technology, Jl. Zainal Abidin PA 36, Bandar Lampung, Lampung, Indonesia 

 

Received: December 9, 2018   Accepted: December 22, 2018   Online Published: January 21, 2019 

doi:10.22158/fsns.v3n1p1        URL: http://dx.doi.org/10.22158/fsns.v3n1p1 

 

Abstract 

Tapioca is one of starch product that is widely produced in Indonesia. The use of tapioca, especially 

from modern industry, as an ingredient of various food products (such as fish cake, crackers) is often 

limited by physicochemical characteristics, for example, swelling power, solubility, and viscosity 

causing limitation in its use. Therefore, tapioca needs to be modified to yield the desired characteristics. 

In this research, tapioca is modified through fermentation using microorganism. Starch modification 

via fermentation provides new chemical groups or change of shape, size and molecule structure. The 

fermented starch is made from fresh cassava planted by National Laboratory of Starch Technology 

(B2TP) in Lampung-Indonesia and starter of fermentation is lactic acid bacteria (LAB). Fermentation 

is carried out for five days at room temperature. Fermentation product is dried under the sun. The 

quality stabilization of fermented starch is observed through its functional characteristics including 

paste clarity, swelling power, and expanding capability. The research conducting in flask scale in B2TP 

obtains fermented starch with a relatively stable characteristic, especially in expanding capability, 

around 3.07-5.26 mL/g. The quality stabilization of fermented starch has to be maintained to preserve 

the desired product characteristics. 

Keywords 

fermented starch, tapioca, product quality 

 

1. Introduction 

Starch is carbohydrate as food reserve of plants. Most of the starch is kept in roots (cassava, sweet 

potato, potato, etc.), grains (maize, paddy, wheat, etc.), trunk (sago) and fruits. Besides, starch is an 

essential nutrition in daily life, where the human body needs energy almost 80% from carbohydrate. 

Starch is composed by at least three components that are amylose, amylopectin, and intermediate 



www.scholink.org/ojs/index.php/fsns                Food Science and Nutrition Studies                     Vol. 3, No. 1, 2019 

2 
Published by SCHOLINK INC. 

materials (protein and fat). Generally, starch contains 15-30% amylose, 70-85% amylopectin, and 

5-10% intermediate materials. The structure and type of intermediate materials for each starch source is 

different depending on the botanical characteristics of the sources (Greenwood & Munro, 1979).  

Starch plays an important role in the processed food industries. Native starch such as tapioca, starch 

from maize, sago, and other starchy substances have some obstacles when used as ingredient both in 

food and non-food industries. When cooked, starch needs a long time (needs quite high energy) and 

forms a hard and unclear paste. Besides, its character is too sticky and cannot resist with acidic 

treatment. These obstacles cause limitation in the use of native starch in industry. In contrast, the 

sources and production of starch in Indonesia is abundance, consisting of tapioca (cassava starch), 

starch from other roots, sago, paddy, fruits (e.g., banana) and other starch sources that have not 

commercially produce yet (Koswara, 2006). 

Native starch can be modified so that it has desired characteristics. The modification is meant to change 

the molecular structure of starch that can be done by chemically, physically, and enzymatic treatment 

(James et al., 1997). Each method produces modified starch with a different character. Native starch 

can be processed as modified starch to have the desired character or as needed (Sangseethong et al., 

2009). The modification involves physical treatment (heat, pressure), chemically treatment (acid, alkali, 

oxidation, cross-link, etc.), enzymatic, and biologically treatment (fermentation). 

Tapioca is one of starch product that is widely produced in Indonesia. The use of tapioca, especially 

from modern industry, as an ingredient of various food products (such as fish cake, crackers) is often 

limited by physicochemical characteristics, for example, swelling power, solubility, and viscosity 

causing limitation in its use. The processed food industry prefers using tapioca from conventional 

tapioca manufacturer compared to modern industry. This is an obstacle for the industries that applied 

dewatering system before changing to use separator and hydrocyclone to improve its production 

capacity and brightness of its tapioca. They receive complaints from the consumers. 

Therefore, an effort to modify tapioca needs to be done to yield tapioca with desired characteristics. 

Modification of tapioca through fermentation is a suitable method. This method involves 

microorganism. Starch modification via fermentation yields new chemical groups or changes of shape, 

size and molecular structure. 

B2TP constructed Tapioca Pilot Plant with the capacity of 5 ton/day in 2015. Its process production is a 

combination from production system in the modern industry and that of in the conventional industry. 

Through the facility, there are two types of product, consisting of native starch and fermented starch. 

Cassava is peeled and washed, then rasped to be cassava mash. Next, the mash is extracted to obtain 

starch suspension. Its concentration is concentrated and purified via dewatering process using 

hydrocyclone. After that, starch concentrate is settled in a pond. For the product of native starch, wet 

tapioca is then dried either under the sun or by mill dryer. In case of fermented tapioca, the wet tapioca 

is fermented using starter of LAB in a certain incubation period, and then dried under the sun, so that 

tapioca with specific characteristic and suitably used in the food industry can be achieved. Process 



www.scholink.org/ojs/index.php/fsns                Food Science and Nutrition Studies                     Vol. 3, No. 1, 2019 

3 
Published by SCHOLINK INC. 

production of tapioca is shown in Figure 1.  

The assessment for production of fermented starch in B2TP has been done since 2015. Since then, the 

production parameter has been determined, but the product quality has not been stable yet. Therefore, 

testing for the quality stabilization of fermented starch is needed. This report confirms stabilization of 

quality of fermented starch through several times production in flask scale. 

 

 

Cassava 

Peeling & Washing 

Crushing & Rasping 

Extraction 

Starch Suspension Cassava Pulp 

Concentration & Purification 

Drying 

Fermentation 

Fermented Tapioca 

Drying 

Tapioca 

 

 

Figure 1. Flow Diagram of the Production Process of Tapioca and Fermented Tapioca in Tapioca 

Pilot Plant B2TP 

 

2. Methodology 

2.1 Materials 

Fresh cassava used is harvested from B2TP plantation in Central Lampung-Indonesia, and the starter of 

fermentation is LAB with a commercial brand of BIMO-CF. 

2.2 Equipment 

Equipment used in cassava starch extraction is cassava peeler, crusher, plastic container, and filter cloth. 

Equipment used for fermentation is stainless steel container and erlenmeyer 5000mL. Equipment used 

for product analysis involves glassware, spectrophotometer, pH meter, porcelain cup, oven, desiccator, 

waterbath, and scanning electron microscope (SEM). 

 

 



www.scholink.org/ojs/index.php/fsns                Food Science and Nutrition Studies                     Vol. 3, No. 1, 2019 

4 
Published by SCHOLINK INC. 

2.3 Method 

2.3.1 Production of Fermented Starch 

In flask scale, cassava is peeled and washed, then rasped to be cassava mash. Next, the mash is 

extracted using filter cloth to obtain starch suspension. Then, the suspension is settled in a plastic 

container. For fermentation media, starch suspension is set to have a concentration of 20°Be (46.68% 

w/w) and added 0.1% w/w LAB to dry weight of tapioca. Media is incubated within five days at room 

temperature. The wet tapioca is then washed for three times. It is then thinned out and dried under the 

sun to reach moisture content less than 13%. Next, dry starch is milled and sifted to have powder size 

of 80 mesh. 

2.3.2 Functional Characterization of Fermented Starch 

Functional characteristics of fermented starch observed are paste clarity 1% (method by Stuart et al., 

1989), swelling power at 70°C (method by Leach et al., 1959), and expanding capability (method by 

Demiate et al., 2000). Besides, the profile of starch granule is also provided by SEM. 

2.3.3 Data Analysis 

Testing of quality stabilization of fermented starch product is carried out by several repetitive testing. 

Each product is named with a code of PF-(production sequence), for example PF-2, PF-2, etc. Data 

obtained is then analysis to observe the stabilization of production process through quality of fermented 

starch product that is yielded from a series of production process.  

 

3. Results and Discussions 

3.1 Process Production of Fermented Starch 

Cassava starch is wetly extracted to separate the starch from other components. In flask scale, wet 

extraction of cassava starch requires quite a large amount of water compared to that of an industrial 

scale. This is important to release starch granule from any binding substance so that pure starch is 

obtained. 

Process parameter for production of fermented starch in this report is mostly adjusted to that of in 

Tapioca Pilot Plant B2TP. Cassava is peeled to remove the outer brown skin and small part of inner 

white skin. Peeled cassava is then washed under running water to eliminate any dirt and mucus on the 

root surface so that cyanide acid can be reduced. Next, clean cassava is rasped to tear the tissue inside 

to facilitate starch extraction. The cassava mash is then mixed with water, squeezed, and filtered. Starch 

suspension is obtained and settled. Naturally, starch will settled because it is not dissolved in water and 

has higher density than water. 

Starch fermentation in this report conducted in a media with concentration of 20°Be (46.68% w/w) and 

LAB concentration of 0.1% w/w to dry weight of tapioca as used in Tapioca Pilot Plant. The top of 

fermentation container is tightly closed to maximize the fermentation process due to the anaerobic LAB. 

After five days, wet tapioca is dried under the sun. Drying process is evidently impact on the 

characteristics of fermented starch. Vatanasuchart et al. (2005) shows that lactic acid and ultraviolet 



www.scholink.org/ojs/index.php/fsns                Food Science and Nutrition Studies                     Vol. 3, No. 1, 2019 

5 
Published by SCHOLINK INC. 

(UV) energy with a wave length of 310-330 nm can cause partial depolymerization on amylose 

structure of sour tapioca so that the resulted expanding power is higher than that of using oven. 

Therefore, when starch paste is heated, water molecule is easier to absorb and then forms hydrogen 

binding so that viscous paste is faster to be achieved.  

Visually, fermented starch is not significantly different to native tapioca. Fermented starch is slightly 

white compare to tapioca. Besides, fermented starch has a unique odor. This comes from the LAB that 

generates nonvolatile odor component, lactic acid, as the main component (Onyango et al., 2004). 

Furthermore, starch modification in this fermentation is able to improve the product characteristic, 

especially expanding capability, so that the easiness in its application may be achieved. The 

modification is due to hydrolysis by lactic acid generated by LAB and heat treatment from sun drying 

with various wavelengths. The mechanism of starch modification allows structure change of amylose 

and amylopectin. The amorphous and crystalline structures of those segments contribute to starch 

characteristic, specifically functional characteristics. The amorphous structure can be dissolved, 

whereas the crystalline cannot be dissolved. In fermented starch, amorphous structure is damaged by 

lactic acid. This structure consists of weak bonds and is generally found in intersection of starch 

structure so that it is easier to break by acid. When damaged by acid, the intersection is broken and then 

some straight chains are formed in accordance with the amount of the damage. In the production of 

fermented starch, the needed amount of the damage of amorphous structure is only some parts. So, the 

easiness of the user application can be obtained by observing the functional characteristics of the 

product.  

3.3 Functional Characterization of Fermented Starch 

Data analysis for fermented starch in this report is focused on functional characteristics including 

swelling power at 70°C, and expanding capability. Result of analysis is shown in Table 1. 

 

Table 1. Functional Characteristics of Fermented Starch 

Sample Paste Clarity (%) Swelling Power (g/g) Expanding Capability (mL/g) 

PF-1 33.25 8.59 3.07 

PF-2 39.00 12.42 4.32 

PF-3 50.85 3.37 5.26 

PF-4 50.75 4.84 4.69 

 

3.3.1 Paste Clarity 1% 

Paste clarity 1% is measured by spectrophotometer. Light transmission can be used to directly 

determine the development of starch granule through light reflection of paste. The obtained 

transmission identifies the homogeneity of starch granule inside the paste. In this measurement, the 

more transparent the paste, the higher percentage of transmission is obtained. The value indicates that 



www.scholink.org/ojs/index.php/fsns                Food Science and Nutrition Studies                     Vol. 3, No. 1, 2019 

6 
Published by SCHOLINK INC. 

amorphous fraction from fermented starch is partly cut and dissolved in water. In other words, 

functional characteristic of paste clarity 1% is related to the dispersion and retrogradation of starch. 

According to Table 1, the value of paste clarity 1% of fermented starch in this report is around 

33.25-50.85%. This quite high value means fermented starch resulting paste that is relatively clear or 

transparent so that the product is suitable to be used as ingredient of food product with clear color, such 

as fish cake. 

3.3.2 Swelling Power 

Swelling power identifies ability of starch molecule to retain water in its hydrogen bond. Starch swells 

when heated in water. In the process, water hydrates starch granule in the amorphous area that has 

weak hydrogen bond among molecules. As a result, some parts of starch molecules, especially amylose, 

are released from starch granule and dissolved in water. The higher heating temperature, the more 

starch molecules are released. In fermentation process, the amount of lactic acid will continue to rise 

along with the length of fermentation time. Lactic acid damages the amorphous fraction, not only 

inside amylose but also amylopectin structure contained in fermented starch so that hydration when 

heated is higher. This causes starch granule to increasingly swell and result in higher swelling power. 

The value can be used as parameter to decide the dimension of process equipment when 

processed/cooked. 

According to Table 1, the value of swelling power of fermented starch in this report is around 3.37-12.4 

g/g. The value of swelling power is inversely proportional to viscosity. Starch with high value of 

swelling power has lower viscosity. This is a benefit of fermented starch. The low viscosity of 

fermented starch is able to yield food product with soft or tender texture (Rembulan et al., 2012). 

3.3.3 Expanding Capability 

Expanding capability shows starch ability to expand and raise the dough volume at the same time. The 

volume changing is expressed in specific volume (mL/g). Dough made from fermented starch has low 

viscosity, so it is faster to expand. In baking process, hydrogen bonds among molecules are weaker 

causing the more amorphous fractions are cut off and resulting in the higher hydration on starch 

granule. Besides, the drying system of fermented starch is also impact on the value of expanding 

capability. Sun drying provides a higher value of expanding capability than another drying method, 

such as oven or drying machine. Sunlight radiation, especially UV-B with the wave length of 310-330 

nm will react to amylose and amylopectin causing partial depolymerization in the linear fragment and 

amorphous structure while in baking process (Vatanasuchart et al., 2005). 

According to Table 1, the value of expanding capability of fermented starch in this report is around 

3.07-5.26 mL/g. This value is quite high compared to native starch (1.44-2.52 mL/g). This is another 

advantage of fermented starch where it can be used as an ingredient for food product that requires 

expanding dough so that the use of expanding agent (e.g., yeast) can be reduced. 

Based on the three functional characteristics observed, expanding capability from fermented starch in 

this report has quite stable value. The quality stabilization of product can be maintained by concerning 



www.scholink.org/ojs/index.php/fsns                Food Science and Nutrition Studies                     Vol. 3, No. 1, 2019 

7 
Published by SCHOLINK INC. 

some points that are suspected impact on the product quality including variety and harvest age of 

cassava that is varied, and also the period of sun drying. 

3.3.4 Granule Shape of Fermented Starch 

Fermented starch is a product modification from native starch. In detail observation of the shape of 

starch granules by SEM, some differences are found when compared to the granule of native starch. As 

shown in Figure 2, fermentation causes starch granules to have various shapes, i.e. truncated granules, 

granules with partly-broken surface, and even moon-like surface. Meanwhile, granules of native starch 

have a shape with smooth surface, but some portions are being irregular. This observation is in line 

with Putri et al. (2011), where some granules of fermented starch are digested during the fermentation 

process. They find broken granules and also irregular surface of granules as the evidence of 

fermentation. The granular change represents the structural change of amylose and amylopection due to 

the existence of lactic acid during fermentation that damages the amorphous fraction.  

 

 

Figure 2. Shape of Starch Granule Observed by Scanning Electron Microscope (SEM): Native 

Tapioca (Right) and Fermented Starch (Left) 

 

4. Conclusion 

Testing of fermented starch in this report yields quite stable product, especially in the functional 

characteristic of expanding capability around 3.07-5.26 mL/g. The process stabilization of fermented 

starch production has to be maintained to preserve the desired product characteristics. Some factors 

need to be maintained including variety and harvest age of cassava that is used as raw material, drying 

period and sunlight intensity, and environmental condition that supports the fermentation process.  

 

References 

Demiate, I. M., Dupuy, N., Huvene, J. P., Cereda, M. P., & Wosiacki, G. (2000). Relationship between 

baking behavior of modified cassava straches and starch chemical structure determinated by FTIR 

spectroscopy. Carbohyd Polym, 42, 149-158. https://doi.org/10.1016/S0144-8617(99)00152-6 

Greenwood, C. T., & Munro, D. N. (1979). Effects of Heat on Foodstuffs. In Carbohydrates (R. J. 

Priestley, Ed.). Applied Science Publ. Ltd, London. 



www.scholink.org/ojs/index.php/fsns                Food Science and Nutrition Studies                     Vol. 3, No. 1, 2019 

8 
Published by SCHOLINK INC. 

James, N. Be Miller, & West Lafayette. (1997). Starch Modification: Challenges and Prospects, USA, 

Review, 127-131.  

Koswara. (2006). Teknologi Modifikasi Pati. Ebook Pangan. 

Leach, H. W., McCowen, L. D., & Schoch, T. J. (1959). Structure of the starch granules. In swelling 

and solubility patterns of various starches. Cereal Chemistry, 36, 534-544. 

Onyango, C., Bley, T., Raddatz, H., & Henle, T. (2004). Flavour compounds in backslop fermented uji 

(an east African sour porridge). Eur Food Res Technol, 218, 579-583. 

https://doi.org/10.1007/s00217-003-0870-5 

Putri, W. D. R., Haryadi, Marseno, D. W., & Cahyanto, M. N. (2011). Effect of biodegradation by lactic 

acid bacteria on physical properties of cassava starch. International Food Research Journal, 18(3), 

1149-1154. 

Rembulan, G. D., Sunarti, T. C., & Meryandini, A. (2012). Addition of encapsulated lactic acid bacteria 

to suppress the growth of pathogenic bacteria during tapioca production. Jurnal Teknologi dan 

Industri Pangan, 26(1), 34-43. 

Sangseethong, K., Lertphanich, S., & Sriroth, K. (2009). Physicochemical properties of oxidized 

cassava starch prepared under various alakalinity levels. Starch/Stärke, 61, 92-100. 

https://doi.org/10.1002/star.200800048 

Stuart, A. S. C., Cladualdoc, M., Paul, A. S., & Hosenney, R. C. (1989). Starch Paste Clarity. Cereal 

Chem, 66, 173-182. 

Vatanasuchart, N., Naivikul, O., Charoenrein, S., Sriroth, K. (2005). Moleculer properties of cassava 

starch modified with different UV irradiations to enhance baking expansion. Carbohyd Polym, 61, 

80-87. https://doi.org/10.1016/j.carbpol.2005.02.012 

 


