[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-255651-105":53,"doc-detail-255651-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","cover-letter-for-manuscript-submission-to-jurnal-teknologi-hasil-pertanian-uns","Cover Letter for Manuscript Submission to Jurnal Teknologi Hasil Pertanian UNS","","Manuscript cover letter submitted for publication in Jurnal Teknologi Hasil Pertanian UNS, presenting original research on the effect of different microbial starter types on the physical characteristics of modified cassava flour (MOCAF) rich in beta-carotene. The study uses three starters (Bimo-CF, Berhasil, BRIN) to compare fermentation outcomes. Results indicate starter-dependent changes in solubility, viscosity, and syneresis, supported by SEM microstructural observations of starch granule morphology. Additional analyses report NIR and proximate changes in water, protein, ash, fiber, phosphorus, and increases in fat and dry matter, with confirmation of no conflict of interest.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":41,"@type":70,"position":76},"https://docshare.wps.com/template/letters/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/cover-letter-for-manuscript-submission-to-jurnal-teknologi-hasil-pertanian-uns/255651/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/cover-letter-for-manuscript-submission-to-jurnal-teknologi-hasil-pertanian-uns/255651.png","ImageObject",442,249,{"name":88,"@type":89},"Mary Man","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-19","2026-09-13",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",6,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What manuscript topic is submitted to Jurnal Teknologi Hasil Pertanian UNS?","Question",{"text":109,"@type":110},"The submission presents research on how different microbial starter types affect the physical characteristics of beta-carotene-rich modified cassava flour (MOCAF).","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"Which starter types are compared in the study?",{"text":114,"@type":110},"The study compares three starters: Bimo-CF, Berhasil, and BRIN.",{"name":116,"@type":107,"acceptedAnswer":117},"What results are reported regarding MOCAF physicochemical properties?",{"text":118,"@type":110},"Starter use during fermentation changes solubility, increases viscosity, and decreases syneresis, with SEM showing altered starch granule morphology.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},255651,1789291640,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":40,"category_name":41,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":73,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":126,"read_time":9},7421720224475,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","Cover Letter for Manuscript Submission to Jurnal Teknologi Hasil Pertanian UNS  \nApril 19th, 2023  \nThe Editor-in-Chief Jurnal Teknologi Hasil Pertanian UNS  \nM. ZUKHRUFUZ ZAMAN Ph.D.  \nDepartment of Food Science and Technology, Faculty of Agiculture, Universitas Sebelas Maret [Email:](Email: m_zukhruf@staff.uns.ac.id)[ ](Email: m_zukhruf@staff.uns.ac.id)[m_zukhruf@staff.uns.ac.id](Email: m_zukhruf@staff.uns.ac.id)  \nProgram Studi Ilmu dan Teknologi Pangan Fakultas Pertanian, Universitas Sebelas Maret Jl. Ir Sutami No. 36A Kentingan, Surakarta Telp. (0271) 637457  \nDear Editorial Jurnal Teknologi Hasil Pertanian UNS,  \nWe are writing to submit our manuscript entitled,“THE EFFECT OF VARIATION OF TYPES OF MICROBIAL STARTERS ON THE PHYSICAL CHARACTERISTICS OF MODIFIED CASSAVA FLOUR (MOCAF) RICH BETA-CAROTENE” for consideration for publication in Jurnal Teknologi Hasil Pertanian UNS. This topic was of great interest to the scientists, researchers, and lecturer’s in the field of food microbiology and food processing who read your journal.  \nThe development of beta-carotene-rich MOCAF flour as a functional food aims to increase its nutritional content and functional properties as an antioxidant for health. The development of beta-carotene-rich MOCAF flour can be optimized through good fermentation methods, especially with the use of starter. This study aims to further analyze the effect of using a type of starter on the MOCAF characteristics of cassava species rich in beta-carotene through a comparison of several types of starter. In this study, three types of starter were used, namely the Bimo-CF starter, the Berhasil starter and the BRIN starter. The results showed that the use of starter during fermentation affected the physicochemical properties of mocaf flour in the form of differences in solubility, increased viscosity and decreased syneresis. Microstructural analysis SEM (Scanning Electron Microscope) of mocaf flour using starter during fermentation resulted in a more massive reshuffling of starch granules. This is characterized by changes in the morphology and structure of the starch granules which are more separated from one another, hollow, and have an increasingly irregular shape. NIR (Near infrared) and proximate analysis of the content of mocaf flour, showed that the use of starter during fermentation affected the  \ndecrease in water content, protein content, ash content, fiber content, phosphorus, and increased fat and dry matter content.  \nThis manuscript describes original work and no conflict of interest. It has not been published elsewhere and that it has not been submitted simultaneously for publication elsewhere. All authors approved the manuscript and this submission. Please address all correspondence concerning this manuscript to me [at E-mail:](at E-mail: haryobimo88@gmail.com . Thank you for)[ ](at E-mail: haryobimo88@gmail.com . Thank you for)[haryobimo88@gmail.com](at E-mail: haryobimo88@gmail.com . Thank you for)[ . Thank you for](at E-mail: haryobimo88@gmail.com . Thank you for) receiving our manuscript and considering it for review. We appreciate your time and look forward to your response.”  \nYours Sincerely,  \nDr. R. Haryo Bimo Setiarto, S.Si, M.Si  \nResearch Center for Applied Microbiology, National Research and Innovation Agency (BRIN), Jalan Raya Bogor Km 46, Cibinong Science Center, Cibinong, Bogor, 16911 West Java, Indonesia  \n[E-mail:](E-mail: haryobimo88@gmail.com)[ ](E-mail: haryobimo88@gmail.com)[haryobimo88@gmail.com](E-mail: haryobimo88@gmail.com)  \n[Phone:](Phone:) +62 812-8902-2365","cbCaisiu9b8Utwqa","https://ap.wps.com/l/cbCaisiu9b8Utwqa","pdf",306800,"English","# Cover Letter for Manuscript Submission\n## Target journal and correspondence\n## Manuscript topic and study design\n## Main findings and analyses\n## Originality, conflict of interest, and approvals","[{\"question\":\"What manuscript topic is submitted to Jurnal Teknologi Hasil Pertanian UNS?\",\"answer\":\"The submission presents research on how different microbial starter types affect the physical characteristics of beta-carotene-rich modified cassava flour (MOCAF).\"},{\"question\":\"Which starter types are compared in the study?\",\"answer\":\"The study compares three starters: Bimo-CF, Berhasil, and BRIN.\"},{\"question\":\"What results are reported regarding MOCAF physicochemical properties?\",\"answer\":\"Starter use during fermentation changes solubility, increases viscosity, and decreases syneresis, with SEM showing altered starch granule morphology.\"}]","Cover Letter for Manuscript Submission to Jurnal Teknologi Hasil Pertanian UNS | PDF"]