ANALISIS KELAYAKAN KUALITAS TAPIOKA BERBAHAN BAKU GAPLEK (PENGARUH ASAL GAPLEK DAN KADAR KAPORIT YANG DIGUNAKAN)
ABSTRACT: The aim of this
study was to evaluate the quality of tapioca flour processed from dried cassava
from many regencies and calcium hypochlorite concentration added. The factorial
experimental was done by Randomized Block Design and used three
replications. The dried cassava used from
three regencies (Malang, Blitar and Trenggalek) and concentration of calcium
hypochlorite included 4 levels (500, 1000, 1500 and 2000 ppm). The analysis covered color measurement,
moisture content, starch content, yield, chlorine residue, and ash content of
the tapioca flour. The results showed
that concentration of calcium hypochlorite significantly affected the color,
ash content, moisture content and chlorine residue. Whereas the origin area of
dried cassava significantly affected on the yield, starch content, moisture
content, ash content, and color of tapioka flour. The best treatment was
obtained by application of calcium hypochlorite concentration of 500 ppm and
the dried cassava from Malang. At this treatment product yielded achieve 64.83%, moisture content 9,69%,
starch content 74.85%, ash content 0.80%, color brightness (L*) 98.24 and
chlorine residue on the tapioca flour
33.33 ppm.
Keywords: tapioca flour,
calcium hypochlorite, dried cassava
Penulis: Susinggih Wijana,
Irnia Nurika, Elina Habibah
Kode Jurnal: jppertaniandd090016
