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All Journal Buletin Palawija
Robert Asnawi
BPTP Lampung
Agriculture, Biological Sciences & Forestry

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Development processing of cassava into cassava flour and modified cassava flour in Lampung Province Wylis, Ratna; Utomo, Joko Susilo; Asnawi, Robert
Buletin Palawija No 24 (2012)
Publisher : Balai Penelitian Tanaman Kacang-kacangan dan Umbi-umbian

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Abstract

Fresh cassava rots are perishableif not treated immediately after harvest,because it has high of water content (65%). Processingof cassava into intermediate product such as flourcan be developed in the producing areas, because itis easily practiced by farmers with simple equipment.Flour can be further processed into a variety of foodproducts. Cassava flour processing technology is animprovement of cassava flour processing. Currently,modified cassava flour processing technologyhas beendeveloped by adding a starter during fermentation/immersion. This resulted in better quality of theflour, such as whiter colour, reduced spesific aromaof cassava, and the increase in peak viscosity. It canbe used as a substitute of wheat flour, rice flour orglutinous rice flour about 15–30%, for as cakes,muffins, and noodles. Application cassava flour, bothmodification and without modification is prospectiveto be developed in term of supporting food diversificationprogram in Lampung Province as a centerof cassava production in Indonesi
Co-Authors Joko Susilo Utomo Ratna Wylis