Pieces of white bread that was delicious in the mouth when the tongue to taste it. The shape attract attention, exactly the same as the famous brand of bread flour. However, one thing is it's unbelievable. Flavor is similar to white bread made from wheat bread. In fact, this bread made from cassava flour results modifications Ahmad Subagio. Together with a number of educated youth, Subagio finally succeeded in developing industrial cassava starch modification (modified cassava flour / mocaf) in Trenggalek, East Java.Cassava, which has been underestimated by many people, now has its own economic value. The presence of these industries are not only able to open the eyes of the public regarding potential sources of food other than rice, but also able to provide a real contribution to rural economic development. Economic communities in the barren slopes of the mountains began to move thanks to yam.
With the production of 40 tons of flour, 150 tons per month, as many as 1332 workers are absorbed in this activity. Remarkably, the work was not centered in one place-especially in urban areas, but distributed to remote rural areas to the slopes of the mountains. Cassava can feed so many people.
As a result, no negative impacts such as widespread urbanization that made the government a headache. Vein in the village economy into pumping. Money flowed into the outposts village, went public.
The price of cassava at farm level, which previously only Rp 150 per kilogram (kg), currently move up to three times, Rp 500 per kg. Needs cassava was no longer able to be met only from Trenggalek, but must be extended to the surrounding area, such as Tulungagung, Kediri, Blitar, Ponorogo, even Bojonegoro.
This happened thanks to the increasing economical price when it is processed into cassava chips (sliced cassava as raw material for mocaf) that range in value of Rp 2,600 per kg. The price of flour mocaf very volatile, but still competitive when compared with the price of wheat flour which was in the range of Rp 5,000 to Rp 8,000 per kg.
Cassava farmers also cheered for their crop, the former is of no value, can now be sold at reasonable prices. Industry companion grows, the transportation sector penetrated the village streets, and banking products which foreigners first began to familiar with the community.
A number of successful achievements inscribed it can not be separated from the long struggle through which the winding nan Subagio. The story begins when this Jember University lecturer visited a flour mill in the Netherlands in 2004. During the visit, he was fascinated with the variety of food products and other products prepared from raw potatoes. "From one of the potatoes get a lot of products, from food to cosmetics. This, right, incredible, "he said.
Subagio even begin to think, in Indonesia, there must be a product that can match the potatoes. Since then he started looking and experimenting with various raw materials. The focus on local products typical of Indonesia. Subagio finally settled on cassava. Cassava is one of the foodstuffs that are often found in the country. Ironically, however, cassava received less attention from the government.
The community considers it as a crop plant that low resale value. Consumption and utilization of cassava products is not optimal. Moreover, the government still promoting rice as a staple food with a variety of programs. Subagio also explore the science that can convert cassava into a product that is more acceptable to the market. He is inspired by traditional food such as gatot and Oyen, who manufacture by fermentation process. After doing some testing, Subagio came to the conclusion of cassava starch modification through a process of fermentation. In this fermentation process is necessary enzyme (compound) contains microbes that can break down the cell and the core yam to clean so it does not leave residue. This is different from cassava starch products are well known by the public.
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