PHYSICOCHEMICAL CHARACTERIZATION OF TAPIOCA FROM SEVERAL REGIONS IN INDONESIA

• Main Author: SYAIFA RINDU PRIMERA (NIM : 10508047); Pembimbing : Dr. Zeily Nurachman
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/17357
• Institution: Institut Teknologi Bandung

Tapioca (cassava starch) is an alternative of food source containing high carbohydrate content, and is great agricultural commodity in Indonesia. So far in Indonesia, a standard characteristic for tapioca for food has not been determined. The objective of the present study is to determine physicochemical characteristics of 15 tapioca samples obtained from remote areas in Indonesia such as Makassar, Lampung, Bandung, Bogor, Palangkaraya and Banjarmasin, intended to be used as input for reference data in the Indonesian National Standard for tapioca. The physicochemical characteristics of tapioca to be determined included water content, total plate count of bacteria, dextrose equivalent, viscosity, and caloric value. The results showed that water content in a range of 11–15%, total plate count of 1–15 colony/g; dextrose equivalent of 0–0.116; starch viscosity of 3–39 mPas, and calorie value of 310.33–460.46 kcal/100 g starch.