Characterization and Cluster Analysis of Indonesia Varieties Fermented Cassava Flour
Abstract
Indonesia has various types of cassava with different physicochemical
characteristics. Cassava can be processed into fermented cassava flour (FCF),
which is an intermediate cassava-based product used as a raw material in food
industries. To enhance the database of cassava varieties in Indonesia, this study
aimed to characterize the chemical composition and pasting profiles of FCF
produced from 28 different Indonesian cassava varieties. The FCF samples were
analyzed in terms of chemical composition (moisture, ash, protein, fat, carbohydrate,
starch, amylose, amylopectin, and cyanide content) and their pasting
properties (peak viscosity, hot paste viscosity, breakdown viscosity, final
viscosity, setback viscosity, pasting temperature, peak time, and gel strength). The
chemical composition data were subsequently analyzed using Principal Component
Analysis (PCA) and Agglomerative Hierarchical Clustering (AHC).
This research discovered that the 28 cassava varieties had a significant
effect on moisture, ash, protein, fat, carbohydrate, starch, amylose, amylopectin,
cyanide content, and gel strength (p<0.05). The highest productivity value of
cassava was in UK 1. However, when combined with the FCF yield, the most
efficient variety for FCF production was Barokah. The most potential cassava
variety in FCF production had high cyanide and ash content that exceeded SNI.
Thus, further decreasing method is needed. A decrease in ash content is needed
for UK1, Darul Hidayah, Manggu Bogor, and Kubar B, while a decrease in
cyanide content is needed for Barokah, Gajah B, Randu, and Genjah Bayam.
Some varieties were potential for tapioca raw material, namely UK 1, Barokah,
and Malang 4. The result of pasting properties showed a relatively wide range of
each parameter, indicating a potential wide range of food application.
The PCA of chemical composition visualized the relationships and similarities
among the different cassava varieties based on their ash, starch, amylose,
amylopectin, and cyanide content. Based on the same factors, three clusters of
FCF were identified: the first cluster had the lowest level of ash, starch, and
amylopectin content but has the highest amylose and cyanide content; the second
cluster displayed demonstrated the highest ash content and the lowest cyanide
content, and the last cluster exhibited the highest levels of starch, amylopectin, but
intermediate ash, amylose, and cyanide content. These findings successfully
identified cassava varieties with a potential application as a food ingredient. Indonesia memiliki berbagai jenis singkong dengan karakteristik fisikokimia
yang berbeda-beda. Singkong dapat diolah menjadi tepung singkong terfermentasi
atau fermented cassava flour (FCF) yang merupakan produk antara untuk bahan
baku industri makanan. Untuk meningkatkan data varietas singkong di Indonesia,
penelitian ini mengkarakterisasi komposisi kimia dan sifat pasta pada FCF yang
dihasilkan dari 28 varietas singkong berbeda yang ada di Indonesia. Sampel FCF
dianalisis kandungan kimianya (kadar air, abu, protein, lemak, karbohidrat, pati,
amilosa, amilopektin, dan sianida) dan sifat pasta (viskositas puncak, viskositas
jatuh, viskositas pasta panas, viskositas akhir, viskositas balik, suhu pasting,
waktu puncak, dan kekuatan gel). Data komposisi kimia selanjutnya dianalisis
menggunakan Principal Component Analysis (PCA) dan Agglomerative Hierarchical
Clustering (AHC).
Penelitian ini memperlihatkan bahwa 28 varietas ubi kayu berpengaruh
signifikan terhadap kadar air, abu, protein, lemak, karbohidrat, pati, amilosa,
amilopektin, sianida, dan kekuatan gel (p<0,05). Nilai produktivitas umbi
singkong tertinggi ada di UK 1. Namun, bila dikombinasikan dengan rendemen
FCF, maka varietas yang paling efisien untuk produksi FCF adalah Barokah.
Varietas singkong yang paling potensial dalam produksi FCF memiliki kandungan
sianida dan abu yang tinggi dan melebihi syarat SNI. Oleh karena itu, diperlukan
metode penurunan lebih lanjut. Penurunan kadar abu diperlukan untuk UK1,
Darul Hidayah, Manggu Bogor, dan Kubar B, sedangkan penurunan kadar sianida
diperlukan untuk Barokah, Gajah B, Randu, dan Genjah Bayam. Beberapa
varietas berpotensi untuk digunakan sebagai bahan baku tapioka, yaitu UK 1,
Barokah, dan Malang 4. Hasil analisis pada sifat pasta menunjukkan bahwa setiap
parameter memiliki nilai yang relatif lebar, menunjukkan potensi aplikasi pangan
yang luas.
PCA berdasarkan kandungan kimia menggambarkan hubungan dan kesamaan
antara varietas singkong berdasarkan kadar abu, pati, amilosa, amilopektin,
dan sianida. Berdasarkan faktor yang sama, teridentifikasi tiga kluster FCF: kluster
pertama memiliki kadar abu, pati, dan amilopektin terendah tetapi memiliki
kandungan amilosa dan sianida tertinggi; kluster kedua menunjukkan kandungan
abu tertinggi dan kandungan sianida terendah, dan kluster terakhir menunjukkan
kadar pati, amilopektin, tetapi abu antara, amilosa, dan sianida tertinggi. Temuan
ini berhasil mengidentifikasi varietas singkong yang berpotensi untuk diaplikasikan
sebagai bahan makanan.
Collections
- MT - Agriculture Technology [2237]