PHYSICOCHEMICAL PROPERTIES OF TAPIOCA FROM JAVA AREA

• Main Author: FATWA SOLIHIN (NIM : 10508002); Pembimbing : Dr. Zeily Nurrachmann, GRIYA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/15801
• Institution: Institut Teknologi Bandung

Cassava and tapioca are used for a raw material in many industries such as food industries and cosmetics industries in Indonesia. So far in Indonesia, the physicochemical properties of tapioca are yet identified well. The purpose of the present study is to determined physicochemical <br /> <br /> <br /> <br /> <br /> properties of fifteen tapioca samples obtain from Java area (Banten, Bogor, Pati, Jakarta, Bandung, and Tasikmalaya) Determined physichochemical properties of tapiocas included water content, protein content, viscosity, the amount of starch calory, and dextrose equivalen. The research showed that the water content of tapioca samples varied between 12.28–16.58%, protein content 0.22–0.56%, viscosity 6.31–34.30 mPas, the amount of starch calory 310.71– 461.68 kkal/100 gr starch, and dextrose equivalent 0.063–0.184