Karakteristik Tepung Singkong Modifikasi Metode Pengasaman dengan Asam Laktat dan Variasi Irradiasi Ultra Violet
DOI:
https://doi.org/10.55606/jurrit.v5i1.10229Keywords:
Cassava Flour, Flour Modification, Lactic Acid, Physicochemical Characteristics, UV IrradiationAbstract
Cassava is one of the food crops that has great potential to be used as an ingredient in making flour instead of wheat. The modification of cassava flour is one of the efforts to obtain characteristics that match wheat flour so that it is expected to replace wheat flour with a larger proportion. This study aims to determine the characteristics of cassava flour modified using lactic acid accompanied by UV irradiation. The experimental design used was a Factorial Complete Randomized Design. The first factor of lactic acid concentration is 0.8%; 1%; 1,5%; 2%; 2,5%; and 3%. While the second factor is uv irradiation treatment, namely with UV irradiation and without UV irradiation. The results of the analysis showed that lactic acid concentration had a significant effect on water content, ash content, protein content, fat content, total starch content, amylose content, and amylopectin content. Meanwhile, UV irradiation treatment has no noticeable effect on protein content, amylose content, and baking expansion. The largest specific volume was found in samples with a lactic acid concentration treatment of 2% without UV irradiation.
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