Andri Frediansyah

By Andri Frediansyah

Cassava is one of the pivotal carbohydrate sources for millions of people in Indonesia. Its production up to 20 million ton a year made this country to become the third most prominent producer of cassava. However, cassava is often considered as food sources for marginal people. The majority of individuals still depend on rice and wheat flour for carbohydrate intake. Unfortunately, the elevating consumption of those sources is an imbalance with its products nationally. Both use of rice product and wheat flour is more than 8.5 kg/capita/year. The critical fact is that Indonesia is one of the biggest countries in rice production globally. However, it is also one of the largest, rice importers. Another hand, the existence of wheat flour is the result of imports from other countries and always increasing every year. The Indonesian government has contributed actively to resuscitate local foods including the cassava. There are numerous strategies that have been applied to substitute the wheat flour, however, the characteristic was always far different from its flour. Mocaf is the recent trend for Indonesian food industry. It is free of gluten and can easily substitute with wheat flour to produce several types of wheat-dependent-products.

Part of the book: Cassava

By Andri Frediansyah

The plant microbiome, like the plant, influences the processes that lead to plant development, health, and crop productivity. Cassava is a perennial herbaceous plant native to South America that has been cultivated for centuries as a staple food throughout the world. Not only is cassava a good source of carbohydrates, but it also has a high tolerance for a variety of phenotypic conditions, and the majority of cassava plants are susceptible to a variety of diseases. Thus, using cassava as a model, this chapter discusses the plant microbiome. We discuss the structure and function of the microbiome, as well as the technique for studying microbiomes. Additionally, we conducted a systematic review of references pertaining to the microbiome of the cassava plant using cultivation-dependent or cultivation-independent methods. Numerous significant genera of bacteria and fungi are found in cassava’s phyllosphere and rhizosphere, including groups of gram-negative bacteria, gram-positive Actinobacteria, and gram-positive non Actinobacteria. Additionally, we identified critical organisms in the phyllosphere and rhizosphere. Cassava endophytes also produce antifungal secondary metabolites such as pumilacidins and surfactin. The investigation of their phenotypes and interactions with the cassava plant will aid in increasing productivity.

Part of the book: Cassava

By Ardiba Rakhmi Sefrienda, Dedy Kurnianto, Jasmadi Jasmadi and Andri Frediansyah

Cassava is a good source of carbohydrates and a staple diet in many countries. It has a high-calorie count but a low protein and fat content. Microalgae biomass is increasingly being used in the food business industry due to its ease of production, low carbon requirements, and small footprint. The usage of microalgae in combination with cassava is becoming more common as it can boost the amount of nutrients in processed cassava products. In this chapter, we discuss the development of cassava products that combine cassava with microalgae. Furthermore, cassava waste contains carbohydrates, which can be used as a carbon source for the development of microalgae. Cassava starch, when modified to become cationic cassava starch, has the potential to be used as a flocculant agent for the separation of microalgal biomass. Cassava starch is also well-known for being a low-cost source of bioplastics. This chapter also addresses the possibilities for microalgae and cassava to be used as bioplastics in the same way.

Part of the book: Cassava