Production and Characterization of Peuyeum Flour

• Main Author: DWIJAYANTI SANTOSO (NIM : 13013068) - LEONARDUS KEVIN (NIM : 13013001) , STELLA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/24383
• Institution: Institut Teknologi Bandung

Cassava (Manihot esculenta) is one of the superior food commodities in Indonesia. As a staple food, cassava can be processed into a variety of processed food products. Cassava tapai, which is called peuyeum in Sundanese, is one of the cassava processed food product by fermentation using yeast. To prolong the peuyeum’s shelf life, peuyeum can be futher processed by drying into peuyeum flour. The advantage of peuyeum flour is the sweet taste from sugar as the product of fermentation. Thus, the use of sugar can be reduced when peuyeum flour is used in the food industry. However, the hygroscopic properties of sugar can cause clumping which can reduce the quality of the flour. The purpose of this research is to evaluate the production process and the product. The evaluation will be conducted through the analysis of peuyeum flour characteristics which include water content, glucose content, acetic acid content, starch content, swelling power, Dextrose Equivalent, flour yield, and flour quality. Variations used on exploration phase are the fermentation time and the thickness of the cassava’s pieces during fermentation. After that, optimization phase will be conducted with fermentation time 6, 12, 18, 24, 30, and 36 hours, also variety of cassava with chipping before fermentation. <br /> <br /> The results obtained from the exploration stage is the smaller the thickness of cassava, then the time required for fermentation of cassava into peuyeum will be shorter. At the optimization stage, the optimum condition obtained for the production of peuyeum flour is at the time of fermentation 24 hours. Characteristics of peuyeum flour are including moisture content of 5.47-6.51%, glucose content 35.75-37.40%, starch content 49.79-52.75%, reducing sugar content 15.87-16.84%, DE value 15.99-16.85, yellowish white color, swelling power value 3,46-3,75, flour yield of 37,50-42,62%, sweet taste and distinctive aroma of peuyeum.