Pengaruh Varietas dan Umur Panen terhadap Sifat Fisikokimia Tepung Ubi Kayu (Manihot esculenta)

Abstract

Cassava is one of the potential sources of carbohydrate that can be processed into cassava flour. The purpose of this research was to study the effect of age at harvest and cassava varieties on physicochemical properties of cassava flour. The stages of this research were started from making cassava flour by using a pin disc mill 60 mesh, then observing physicochemical properties of cassava flour. This research used a factorial random design with varieties (Adira-4, Adira- 1, UJ-5, and Malang-4) and age at harvest (6 months and 12 months) as treatments. Carbohydrate content of the varieties of Adira-4, Adira-1, UJ-5, and Malang-4 were respectively 92.73 %, 88.66 %, 90.74 %, and 90.54 % at 12 months after planting. Varietal difference and age at harvest significantly affected (P<0.05) crude protein, carbohydrate, amylose, whiteness degree, and all of RVA parametres, except maximum viscosity. Interaction between varietal difference and age at harvest significantly affected (P<0.05) crude protein, ash, fat, carbohydrate, amylose, whitness degree, and all of RVA parametres