Production Technology and Physicochemical Characterization Of Modified Tapioca
Heny Herawati, Hernani, Sri Yuliani, Nurdi Setyawan

Indonesia Center For Agricultural Post Harvest Research and Development

Abstract

Tapioca modification technology can be done using chemicals or other additives. One of the opportunities to make modifications and also improve the quality of starch hydrophobicity produced by adding acetic acid and coconut oil. The purpose of this research activity to modify cassava starch or tapioca as well as to carry out the physicochemical characterization of the resulting product. The production process method is carried out using physical mixing techniques combined with drying technology using an oven equipement. Modification technology is carried out using acetic acid, coconut oil and VCO (Virgin Coconut Oil). The physicochemical characteristics analyzed include: proximate levels, viscosity profile with RVA, crystallinity profile with XRD and microstructure analyzed by using SEM. Based on the results obtained chemical characteristics for the modified tapioca proximate composition with the addition of coconut oil have a higher fat content 4.44% compared to other treatments. The highest peak viscosity of starch added with coconut oil has the highest value of 3982 cP. The treatments resulted in differences of the crystalline and amorphous phases by the XRD results. The microstructure of the SEM analysis results showed agglomeration and did not show any damage to the granular of starch.

Keywords: technology, characterization, physicochemical, modified tapioca

Topic: AGRICULTURAL PRODUCT TECHNOLOGY