Main Article Content
Abstract
The objective of the research is to determine the effect of peeling methods and different periods of immersion on physical and chemical characteristics of aruk rice cassava. The research used Factorial Block Randomized Design with two factor treatments and three replications. A factor was the method of peeling (tubers washed with skin and peeled, tubers peeled and washed, and tubers peeled, washed and scraped the mucus layer) and the B was the long immersion (3 days, 5 days, and 7 days). The parameters observed were included yield, color, texture, water content, protein content and levels of cyanide. The results showed that the method of peeling had significant affect the yield, lightness, crude fiber content, and water content. The long immersion treatirent had significant influenced the yield, chroma, crude fiber content, and water content. Interaction farktor A and B have significant real impact on yield, lightness, hue and crude fiber content. Treatment A2B3 (Tubers peeled and washed, and 7 days immersion) is the best trearment is obtained with characteristics yield 17%, lightness 77.63%, chroma 14.13%, hue 82.47 . texture 28.53 gf, the crude fiber content 6.19%, and water content 11 .28%.
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References
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References
Harris, H. 1999. Kajian Teknik Formulasi Terhadap Karakteristik Edible Film Dari Pati Ubi Kayu, Aren, dan Sagu Untuk Pengemas Produk Pangan . Semi Basah. [Disertasi] Program Doktor Ilmu-ilmu Pertanian Program Pascasarjana Institut Pertanian Bogor, Bogor.
Kurniawan, S.2010. Pengaruh Lama Fermentasi dan Konsentrasi Ca(Oh)2 untuk Perendaman Terhadap Karakteristik Tepung Mocaf (Modified Cassava Flour) Varietas Singkong Pahit.
Misgiarta. 2010. Alternatif Pengganti Terigu. (Online) (http ://bangkittan i.corn/litbangia ltern atif-pengganti-terigu/,' diakses 26 Oktober 2011).
Nufrida, A dan Puspitarvati, N. 2010. Pembuatan Maltodekstrin dengan proses Hidrolisa Parsial Pati Singkong Menggunakan Enzim c{,- amilase. Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro. Semarang.
Pudjihastuti. I. 2010. Pengembangan Proses lnovatif Kombinasi Reaksi Hidrolisis Asam dan Reaksi Photokimia UV untuk Produksi Pati Termodifikasi dari Tapioka. [Tesis]. Universitas Diponegoro. Semarang.
Subagio, A. April 2006. Ubi Kalu: Subtitusi Berbagai Tepung-Tepungan. Foodreview Indonesia. hall 8-19. Sundari, T. 2010. Penanaman Varietas Unggul dan Teknik BudidaYa Ubi Kalu (Materi Pelatihan Agribisnis Bagi KMPH). Balai Penelitian Kacang-Kacangan dan Umbi-Umbian. Malang.
Winarno, F.G. 1997. Kimia Pangan dan Gizi. PT. Gramedia Pustaka Utama. Jakarta.