Development of Drying Process of Cassava Chips for Fercaf Production

• Main Author: RIZKY M T (NIM : 13011015)- SUSILA HADIYATI (NIM : 13011076), PAUL
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/23667
• Institution: Institut Teknologi Bandung

Cassava (Manihot esculenta) is one of the potential carbohydrate sources. Cassava can <br /> <br /> be processed to be fermented cassava flour (fercaf) so various products can be made and <br /> <br /> the quality is improved. The process of making cassava flour affect the quality of flour <br /> <br /> produced. One of the steps in the process is drying. A research was designed to develop <br /> <br /> the drying method for cassava chips from conventional drying into more economic <br /> <br /> drying. <br /> <br /> The reasearch use a drying chamber completed with heating fluid. The performance of <br /> <br /> the chamber compared to drying by solar energy and oven. The research did in 4 runs <br /> <br /> by 50oC, 65oC, 70oC and 80oC setting temperature. Drying was done for 400 grams of <br /> <br /> cassava over 7,5 hours. The compared parameter are drying characteristics that is <br /> <br /> decresing mass curve and drying rate curve and also the quality of the dried material <br /> <br /> these are moisture content, whiteness indeks, swelling power and protein content. <br /> <br /> Moisture content of drying product using chamber is lower than by solar drying, except <br /> <br /> for 50oC setting temperature that has similar drying charactheristics, but always higher <br /> <br /> than drying in oven. Drying rate higher for the higher setting temperature. Drying rate <br /> <br /> in chamber is lower than in oven but higher than by solar drying. Whitness index in <br /> <br /> drying using chamber is lower than by solar drying but higher than by oven. The higher <br /> <br /> temperature give lower final whitness index. Swelling power increase as the <br /> <br /> temperature increase. At a point, whiteness index and swelling power will decrease if <br /> <br /> the temperature raise more. The protein content decrease as the drying temperature <br /> <br /> increase. Final protein content of the drying product using chamber little bit lower than <br /> <br /> in solar drying at 50oC and 65oC setting temperature but far lower than at 70oC and <br /> <br /> 80oC.