Shelf-life Evaluation of Packaged Fermented Cassava Flour


  • Dianika Lestari Department of Food Engineering, Institut Teknologi Bandung, Jalan Let. Jen. Purn. Dr. (HC), Mashudi No. 1/Jalan Raya Jatinangor km 20.75, Sumedang 45363,
  • Yessica Liandro Department of Chemical Engineering, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132,
  • Elvina Ang Department of Chemical Engineering, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132,
  • M.T.A. Penia Kresnowati Department of Chemical Engineering, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132,



FERCAF, fermented cassava flour, packaging, physical properties, shelf-life determination


Cassava is a carbohydrate source with high productivity per hectare of plantation. Cassava is made into flour to extend its shelf life. However, traditional flour still has low quality due to its yellowish color and distinct odor. Fermented cassava flour (FERCAF) is produced by fermentation of cassava chips in a circulated retting fermenter by using a combination of Lactobacillus plantarum, Bacillus subtilis, and Aspergillus oryzae, followed by drying and milling. This process has been used successfully to produce flour with a white color and a neutral aroma. To enable industrial scale production and market introduction, the quality deterioration and shelf life of packaged FERCAF should be determined. The objective of this research was to investigate the effect of storage time and packaging type on the physicochemical properties and to determine shelf life of packaged FERCAF. FERCAF was stored in a controlled-incubator over 94 days using two packaging types: LDPE plastic and kraft paper. Based on the result, the number of microorganisms over 94 days of storage was within safe limits. The average estimated shelf life of packaged FERCAF was in the range of 3-4 months at ambient temperature. The shelf life of FERCAF packaged in LDPE plastic was approximately 15 days longer than that packaged in kraft paper.


Download data is not yet available.


Statistics Indonesia (BPS), Statistical Yearbook of Indonesia 2017, p. 708, 2017.

Montagnac, J., Davis, C.R. & Tanumihardjo, S., Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement, Compr. Rev. Food Sci. Food Saf, 8, 2009.

Daramola, B. & Osanyinlusi, S., Investigation on Modification of Cassava Starch Using Active Components of Ginger Roots (Zingiber Officinale Roscoe), African J. Biotechnol, 5, pp. 917-920, 2006.

Lestari, D., Bindar, Y., Kresnowati, M.T.A.P., Aurinda, D.A. & Gunawan, E., Effect of Hydrodynamic Flow Modes in Cassava Chips Retting Fermentor for Production of Fermented Cassava Flour, Semin. Nas. Tek. Kim. Indones, pp. 12-13, 2015.

Kresnowati, M.T.A.P., Listianingrum, L., Zaenudin, A. & Trihatmoko, K., The Effect of Microbial Starter Composition on Nutritional Content of Fermented Cassava Flour, AIP Publishing, 1699(1), 2015. DOI:10.1063/ 1.4938287.

Kresnowati, M.T.A.P., Bindar, Y., Aliwarga, L., Lestari, D., Prasetya, N. & Tanujaya, A.R., Effects of Retting Media Circulation and Temperature on the Fermentation Process in Soft-Texture and Low Cyanogenic Content Cassava Flour Production, ASEAN J. Chem. Eng., 14, pp. 67-75, 2014.

Dunno, K., Cooksey, K., Gerard, P., Thomas, R. & Whiteside, W., The Effects of Transportation Hazards on Shelf Life of Packaged Potato Chips, Food Packag. Shelf Life, 8, pp. 9-13, 2016, DOI:10.1016/j.fpsl. 2016.02.003.

Souza, V.G.L. & Fernando, A.L., Nanoparticles in Food Packaging: Biodegradability and Potential Migration To Food - A Review, Food Packag. Shelf Life. 8, pp. 63-70, 2016. DOI:10.1016/j.fpsl.2016.04.001.

Kresnowati, M.T.A.P., Listianingrum, Zaenuddin, A. & Trihatmoko, K., The Effects of Microbial Starter Composition on Nutritional Contents of Fermented Cassava Flour, International Conference of Chemical and Material Engineering, AIP Proceedings, 1669(1), 010001, 2015.

Mathlouthi, M., Water content, Water Activity, Water Structure and the Stability of Foodstuffs, Food Control, 12, pp. 409-417, 2001, DOI:10.1016/ S0956-7135(01)00032-9.

SNI, Wheat Flour as Food Ingredients SNI 3751:2009, Standar Nasional Indonesia, 2009. (Text in Indonesian)

Yam, K.L. & Papadakis, S.E., A Simple Digital Imaging Method for Measuring and Analyzing Color of Food Surfaces, J. Food Eng., 61, pp. 137-142, 2004, doi:10.1016/S0260-8774(03)00195-X.

Leon, K., Mery, D., Pedreschi, F., Leon, J., Leon, K., Mery, D., Pedreschi, F. & Leon, J., Color Measurement in La?-Aa?-Ba?- Units from RGB Digital Images, Food Res. Int., 39 pp. 1084-1091, 2006, DOI:10.1016/ j.foodres.2006.03.006.

Hsu, C.L., Chen, W., Weng, Y.M. & Tseng, C.Y., Chemical Composition, Physical Properties, and Antioxidant Activities of Yam Flours as Affected by Different Drying Methods, Food Chem., 83, pp. 85-92, 2003, DOI:10.1016/S0308-8146(03)00053-0.

Daramola, B. & Osanyinlusi, S., Production, Characterization and Application of Banana (Musa Spp) Flour in Whole Maize, African J. Biotechnol., 5, pp. 992-995, 2006.

Kulchan, R., Boonsupthip, W. & Suppakul, P., Shelf Life Prediction of Packaged Cassava-Flour-Based Baked Product by Using Empirical Models and Activation Energy for Water Vapor Permeability of Polyolefin Films, J. Food Eng., 100, pp. 461-467, 2010, DOI :10.1016/j.jfoodeng.2010.04.031.

Singh, T.K. & Cadwallader, K.R., The Shelf Life of Foods: An Overview, Freshness Shelf Life Foods., pp. 2-21, 2003, DOI:10.1021/bk-2003-0836. ch001.

Bhat, F.M., Singh, R. & Singh, C., Effects of Time - Temperature Treatments on the Sensory, Nutritional and Microbiological Properties of Whey Based Guava Beverage during Storage Periods, International Journal of Advanced Scientific Research and Management, 2(8), pp. 25-35, 2017.

Singh, G., Sharma, A. & Sawhney, I.K., Recent Research Trends in Shelf Life Determination in Shelf Life Determination of Khoa-Peda: Critical Review, Contemporary Research in India, 7(3), pp. 348-353, 2017.

Fu, B. & Labuza, T.P., Shelf-Life Testing: Procedures and Prediction Methods BT - Quality in Frozen Food, in: M.C. Erickson, Y-C. Hung (Eds.), Springer US, Boston, MA, pp. 377-415, 1997, DOI:10.1007/978-1-4615-5975-7_19.

Larotonda, F.D.S., Matsui, K.N., Sobral, P.J.A. & Laurindo, J.B., Hygroscopicity and Water Vapor Permeability of kraft Paper Impregnated with Starch Acetate, J. Food Eng., 71(4), pp. 394-402, 2005, DOI:10.1016/j.jfoodeng.2004.11.002.

Waites, M.J., Morgan, N.L. & Rockey, J.S., Industrial Microbiology: An Introduction, Blackwell Sciences Ltd., Oxford, United Kingdom, 2001.

Ibarz, A. & Barbosa-Canovas, G.V., Unit Operation in Food Engineering, CRC Press, Boca Raton, Florida, United States, 2003.

Chiste, R.C., Silva, P.A., Lopes, A.S. & da Silva Pena, R., Sorption Isotherms of Tapioca Flour, Int. J. Food Sci. Technol., 47, pp. 870-874, 2012, DOI:10.1111/j.1365-2621.2011.02900x.

Chiste, R.C., Cardoso, J.M., da Silva, D.A. & da Silva Pena, R., Hygroscopic Behaviour of Cassava Flour from Dry and Water Groups, Cincia Rural, 45(8), pp.1515-1521, 2015. DOI:10.1590/0103-8478cr 20 140338.

Sanni, L.O., Atere, C. & Kuye, A., Moisture Sorption Isotherms of Fufu and Tapioca at Different Temperatures, Journal of Food Engineering, 34(2), pp. 203-212, 1997.

Neamsungnoen, P., Influence of Storage Conditions on Moisture Sorption Isotherm, Lipid Oxidation and Off-odor Evaluation of Dry Food Models, Master Thesis, Suranaree University of Technology, Thailand, pp. 1-104, 2007.

Uchechukwu-Agua, A.D., Caleb, O.J. & Opara, U.L., Postharvest Handling and Storage of Fresh Cassava Root and Products: A Review, Food Bioprocess Technol., 8(4), pp. 729-748, 2015, DOI:10.1007/ s11947-015-1478-z.

Uchechukwu-agua, A.D., Caleb, O.J., Manley, M., Caleb, O.J. & Manley, M., Effects of Storage Conditions and Duration on Physicochemical and Microbial Quality of the Flour of Two Cassava Cultivars (TME 419 and UMUCASS, CyTA - J. Food., 13(4), pp. 635-645, 2015, DOI :10.1080/ 19476337.2015.1029524.

Nasir, M., Butt, M.S., Anjum, F.M., Sharif, K. & Minhas, R., Studies on Physicochemical and Pasting Properties of Taro (Colocasia Esculenta L) Flour in Comparison with A Cereal, Tuber and Legume Flour, 50, pp.94-100, 2013. DOI: 10.1007/s13197-010-0227-6.

Luo, M.R., Cui, G. & Li, C., Uniform Colour Spaces Based on CIECAM02 Colour Appearance Model, Color Res. Appl., 31, pp. 320-330, 2006. DOI: 10.1002/col.20227.

Liu, H., Xie, F., Yu, L., Chen, L. & Li, L., Thermal Processing of Starch-Based Polymers, Prog. Polym. Sci., 34, pp. 1348-1368, 2009. DOI: 10.1016/j.progpolymsci.2009.07.001.

Kim, W. & Seib, P., Apparent Restriction of Starch Swelling in Cooked Noodles by Lipid in Some Commercial Wheat Flour, J. Cereal Sci., 70, pp. 367-372, 1993.

Nasir, M., Butt, M.S., Akhtar, S. & Sharif, K., Effect of Moisture and Packaging on the Shelf Life of Wheat Flour, Int. J. Agric. Biol., 5(4), pp. 458-459, 2003.




How to Cite

Lestari, D., Liandro, Y., Ang, E., & Kresnowati, M. P. (2019). Shelf-life Evaluation of Packaged Fermented Cassava Flour. Journal of Engineering and Technological Sciences, 51(1), 64-82.




Most read articles by the same author(s)