Path: TopS1-Final ProjectChemical Engineering-FTI2017

PENGARUH PEMANFAATAN LIMBAH KULIT SINGKONG TERHADAP KARAKTERISTIK FERMENTED CASSAVA FLOUR (FERCAF)

Cassava Peel Treatment Effect on The Characteristics of Fermented Cassava Flour (FERCAF)

Undergraduate Theses from JBPTITBPP / 2018-01-11 11:35:07
Oleh : ANIS RISWATI (13011014) , S1 - Chemical Engineering-FTI
Dibuat : 2017, dengan 1 file

Keyword : Singkong, Fercaf, kulit singkong, fermentasi, karakteristik tepung

Sudah saatnya Indonesia harus mengubah paradigma terhadap ketahanan pangan untuk memanfaatkan sumber karbohidrat lain yang tumbuh di Indonesia. Indonesia punya sumber karbohidrat dan bahan pangan yang lain salah satunya singkong. Salah satu olahan dari singkong yaitu tepung Fermented Cassava Flour (FERCAF). Pada penelitian sebelumnya, pengolahan tepung fercaf hanya memanfaatkan daging singkong sedangkan kulit singkongnya dibuang begitu saja. Kulit singkong memiliki kandungan protein dan serat kasar lebih tinggi dibandingkan daging singkong, namun selama ini kulit singkong hanya dimanfaatkan sebagai pakan ternak. Padahal limbah kulit singkong memiliki potensi yang tinggi sebagai sumber karbohidrat.

Penelitian ini bertujuan untuk mengetahui pengaruh pemanfaatan limbah kulit singkong terhadap karakteristik tepung fercaf. Penelitian ini menggunakan variasi fermentasi daging singkong, variasi fermentasi kombinasi daging dan kulit singkong, serta variasi fermentasi kulit singkong. Parameter yang diuji adalah kadar HCN, kadar pati, nilai swelling power, nilai dextrose equivalent (DE), indeks warna tepung, dan rendemen.

Bedasarkan hasil percobaan dapat disimpulkan dengan adanya penambahan kulit singkong terjadi penurunan kadar HCN yang lebih lambat. Dan indeks warna tepung tidak memiliki perbedaan yang signifikan.

Deskripsi Alternatif :

It is time for Indonesia to change the paradigm of food security to exploit other sources of carbohydrates which grow in Indonesia. Indonesia has a variety source of carbohydrates and other food ingredients, one of them is cassava. One of processed from cassava is Fermented Cassava Flour (FERCAF). In earlier research, fercaf flour was processed utilizing its tuber only while the cassava peel is thrown away. Cassava peel has protein content and crude fiber which higher than cassava tuber, but these time cassava peel is used only as animal feed. Meanwhile, the cassava peel waste has a high potential as a source of carbohydrates.

This research aims to determine the effect of cassava peel waste utilization on fercaf flour characteristics. This research used variation of fermentation of cassava tuber, variation of fermentation of combination cassava tuber and peel, and variation of cassava peel fermentation. The parameters tested were HCN content, starch content, swelling power value, dextrose equivalent (DE) value, flour color index, and yield.

Based on the results of the experiment can be concluded that with the addition of cassava peel, HCN level decreased slower while flour. And color index of fercaf flour has no significant difference.


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  • Pembimbing:

    Prof. Dr. Yazid Bindar

    Dr. Made Tri Ari Penia Kresnowati
    , Editor: Alice Diniarti

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