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All Journal Jurnal Penelitian Pertanian Terapan Jurnal Wacana Pertanian
Erliana Novitasari
Balai Pengkajian Teknologi Pertanian (BPTP) Lampung
Agriculture, Biological Sciences & Forestry

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Levels Of Consumer Preference Of Wet And Dried Processes With Some Of Cassava Fluor As Raw Materials Ratna Wilis Arief; Erliana Novitasari; Robet Asnawi
Jurnal WACANA PERTANIAN Vol 16, No 2 (2020): Jurnal Wacana Pertanian
Publisher : STIPER Dharma Wacana Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37694/jwp.v16i2.55

Abstract

Cassava flour is a modified cassava flour which is similar to cassava flour, but the manufacturing process has been done with improvements and refinements. The quality of cassava flour produced is determined by the processing process of the type / variety of cassava used as raw material. This study aims to determine the level of consumer preference for wet and dry preparations, yield, and the break-even price of cassava flour from several varieties of cassava. The study used 2 varieties of cassava (UJ 5 and Klenteng) and 2 immersion treatments (addition of starter Bimo-CF and without addition of starter Bimo-CF), to determine differences in the resulting processed products. The results of the addition of the Bimo-CF starter to cassava flour, in wet processed (sponge cake) and dry processed (stick) products were preferred by consumers compared to those without the addition of Bimo-CF starter. The addition of starter Bimo-CF resulted in cassava flour with a higher yield and lower break-even point compared to without the addition of Bimo-CF starter, both on varieties UJ 5 and Klenteng.
Analysis of Chemical Characteristic of Casava Flour from Klenteng and Casessart (UJ5) Varieties Erliana Novitasari; Ratna Wylis Arief
Jurnal Penelitian Pertanian Terapan Vol 18 No 1 (2018)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v18i1.1227

Abstract

The technology of cassava flour modification has been researched and developed. Biological change by using BIMO-CF containing lactic acid bacteria is a practical technology that is easy to apply in the production of cassava flour. This research was conducted from May until August 2017 at Agrosains Park Natar with the aim to know the chemical characteristics of cassava flour from Klenteng and Casessart varieties. Observation parameters included analysis of moisture content, ash content, fat content, protein content, fiber content, total carbohydrate content, starch content, HCN content, and white degree at THP Polytechnic State Laboratory of Lampung. The results showed that the highest yield was produced by cassava flour from casessart variety with the addition of BIMO-CF were 23.11%. The water content of cassava flour produced ranged between 8.02-9.19%, by the quality requirements of SNI. The lowest ash content was cassava flour from casessart variety (1.19%) without the addition of starter. The addition of starter increased the protein content of cassava flour both of Klenteng variety (0.47%) and Casessart variety (1.11%), decreasing the fiber content for Klenteng variety (0.67%) and Casessart variety (0.90%). The amount of fat contained in cassava flour produced ranged from 0.69 to 0.87%. Carbohydrate content (Klenteng variety was 88.49%, and Casessart variety was 87,69%) and starch content (Klenteng variety was 85,98%, and Casessart variety was 84,83%), cassava flour with the addition of starter higher than cassava flour without the addition of starter. All of the cassava flour produced has HCN levels below the maximum limit (0.0216-0.0293%), while the degree of white (> 80%) has not met the quality requirements of SNI.
Co-Authors Ratna Wilis Arief Ratna Wylis Arief Robet Asnawi