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Abstract
The objective of the research was to determine the influence of drying temperature on physical and chemical characteristics of partially fermented cassava flour. The research was conducted in Agriculture Product Chemical Laboratory of Agriculture Technology Department, Sriwijaya University, Indralaya. The research used case study. Measurement of physical and chemical characteristics of partially fermented cassava flour were conducted with two replications. The result showed that colour of partially fermented cassava flour dried on 70 and 80 oC was yellow reddish, but colour of partially fermented cassava flour dried on 70 oC was more lightness. The capacity of water absorption, ash content, starch content and protein content of partially fermented cassava flour dried on 70 oC were higher than that of 80 oC. Whereas the moisture content and total acid content of partially fermented cassava flour dried on 80 oC were higher than that of 70 OC.
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References
Astawan, M. dan Wahyuni. 1991. Teknologi Pengolahan Nabati Tepat Guna. Akademika Pressindo, Bogor.
Astuti, J.T. 1979. Pengaruh Penambahan
NaHSO3, Blanching dan Suhu Pengeringan Terhadap Mutu Kelapa Parut Kering Selama Penyimpanan. Fatemeta IPB, Bogor.
Badan Pusat Statistik Sumatera Selatan. 2003. Produksi Tanaman Palawija di Sumatera Selatan pada Tahun 2003. Palembang.
Barret, M.D. dan S.D. Damardjati. 1984. Peningkatan Mutu Hasil Ubi Kayu di Indonesia. Jakarta.
Buckle, K.A., R.A. Edward, G.H. Fleet dan M.
Wooton. 1985. Food Science. Directorate General of Higher Education and The International Development Program for Australian University and Colleges, Australian. Diterjemahkan oleh Hari Purnomo dan
Adiono. 1987. Ilmu Pangan. Universitas Indonesia Press, Jakarta.
Departemen Perindustrian RI. 1992. Standar Nasional Indonesia Tepung Tapioka Nomor 070-92.
Elly. 1990. Pembuatan bahan makanan campuran bayi dari tepung kedelai, tepung jagung dan tepung pisang. Skripsi. Jurusan Teknologi Pertanian, Fakultas Pertanian UNSRI, Palembang (Tidak dipublikasikan).
Margono, T., S. Detty dan H. Sri . 2000. Buku Panduan Teknologi Pangan. Pusat Informasi
Wanita dalam Pembangunan PDII-LIPI. Jakarta.
Nuryani, S. dan Soedjono. 1994. Budidaya Ubi
Kayu. Dahara Priza, Jakarta.
Pusbangtepa. 1983. Laporan Pelaksanaan Pendidikan dan Latihan Tenaga Pembina Wilayah Bina Swadaya dalam Bidang Pengolahan Pangan Tradisional. Pusbangtepa IPB, Bogor.
Renggana. 1977. Manual Analysis of Fruits and Vegetables Product. Tata Mc Graw Hill Co. Ltd. New Delhi.
Santoso, B.A.S., Nasta dan S. Widowati. 1997. Studi Karakteristik Pati Ubi Jalar. Prosiding Seminar Nasional Teknologi Pangan. Dalam
S. Budijanto, F. Zakaria, R.D. Hariyadi dan
B. Satiawiharja. Perhimpunan Ahli Teknologi Pangan Indonesia dan Kantor Menteri Negara Urusan Teknologi Pangan Republik Indonesia. Jakarta.
Sudarmadji S., B. Haryono dan Suhardi. 1986. Prosedur Analisa Bahan Makanan dan Pertanian. Liberty, Yogyakarta.
Tim Penulis Laboratorium Kimia-Biokimia Pangan Jurusan Teknologi Pengolahan Hasil Pertanian Fakultas Teknologi Pertanian UGM. 2002. Kamus Istilah Pangan dan Nutrisi. Kanisius, Yogyakarta.
Winarno, F.G. 1991. Kimia Pangan dan Gizi.
Gramedia Pustaka Utama, Jakarta
Wirakartakusumah, A., R. Syarief dan D. Syah.
Pemanfaatan Teknologi Pangan dalam
Pengolahan Singkong. Buletin Pusbangtepa IPB 7 (18). Bogor.