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Joko Susilo Utomo
BPTP Lampung
Agriculture, Biological Sciences & Forestry

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/bulpa.v0n24.2012.p82-91

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (102.278 KB) | DOI: 10.21082/bulpa.v0n24.2012.p82-91

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 Ratna Wylis Robert Asnawi