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description Journal article public Pro Food

Kajian Agronomis dan Kualitas Tepung Berbahan Ubi Kayu Lokal

Lucky Hartanti, Anang Syamsunihar, Ketut Anom Wijaya
Published 2017

Abstract

Cassava flour has a good potential to substitute wheat flour for various food products and have a good opportunity to developed. The farmers prefer to cultivate local types of cassava compared to superior varieties national. Fresh cassavas contain cyanide acid (HCN), which is harmful to health. Knowledge and skills in processing of cassava is needed to produce fresh cassava become safety product. The aimed of this research was to conducted to: 1) Examine the agronomic potential of local cassava as raw material for cassava flour industry , 2) Study quality cassava flour produced from three different types of local cassava.  Cassava used in this study was a local type i.e.: “ketan”, “Pb”, “Sambung”. The method of processing cassava flour was dried cassava method “gaplek”, wet method “tapioka fermentation method “mocaf”. In general all types of local cassava had a good agronomic potential and safe to be processed into cassava flour. Mocaf from “Pb” type  gave the best result. The best tapioca was produced from “ketan” type of cassava.   Key Words: Cassava Flour, HCN, Local Types of Cassava  

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