Production Technology and Characterization of Extensograph-Pharinograph Of Modified Cassava Flour Heny Herawati, Elmi Kamsiati dan Sunarmani
Indonesia Center For Agricultural Post Harvest Research and Development
Abstract
Cassava flour is flour processed from the drying of fresh or modified cassava both physically and biologically by fermentation. Technology modification was carried out in order to improve the characteristics of the flour produced. The purpose of this research activity is to modify the making of modified cassava flour as well as the characterization of the resulting product. The samples used in this study include: wheat flour, cassava flour, fermented grated flour and cassava fermented flour. The method of making flour by fermentation using Xanthomonas campestris with variations in the treatment between the results of grated cassava and cassava flour compared with controls for testing the extensographic farinograph analysis at PT. Chakra Pundi. Water absorption from fermented flour, farinograph analysis. Furthermore, to determine the effect of the treatment on the characteristics of flour extension, extensographic analysis was performed. Based on the results of the analysis of the proximate composition of cassava flour containing 2.45% protein content and protein flour content of 12.35%. While cassava flour carbohydrate content was 76.10% and carbohydrate content was 87.32%. Protein is one of the sheets that will trap air formed in a dough. Carbohydrates have fiber and starch components. The starch element is expected to help in the plasticizer process, but when it is cold it can lead to rigid and stalling structures. Extensograph results and farinographs from the four types of samples show different results between treatments.
