PEUYEUM FLOUR PRODUCTION ANALYSIS

• Main Author: Adeline
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/48418
• Institution: Institut Teknologi Bandung

Potential of cassava in Indonesia is very large as main source of food. Based on data obtained from the Central Bureau of Statistics, cassava production in Indonesia reached 21 million tons / year. One of the new innovations from cassava is peuyeum flour. Peuyeum flour is made from cassava which is processed through a solid fermentation process with the help of yeast and through the drying process. Peuyeum flour has advantages over other cassava flour, which has a higher sweetness level than cassava, so that peuyeum flour can save sugar use if peuyeum flour is used in the food industry. In addition, the drying process produces products with low water content so that it can extend shelf life and expand usage. At present, peuyeum flour production is still operating on a small scale or lab scale. In advancing the process towards commercialization, it is necessary to develop from a lab scale to a pilot scale, so that it can produce large quantities of products.. The purpose of this study is to determine the optimum fermentation operating conditions and the appropriate drying method in the pilot scale peuyeum flour making process. The fermentation operating conditions in the form of bioreactor configuration and fermentation temperature, to produce products in the form of peuyeum flour with the expected quality. Bioreactor configuration varied at 1, 3 and 5 levels with each level consisting of 2 trays. Fermentation temperature varied at room temperature (without controller), and 32-35 C. Fermentation was carried out for 24 hours, then peuyeum was dried. In each variation of the fermentation process experiments were carried out analysis of starch content, reducing sugar content, DE value, color and swelling power, to determine the best fermentation conditions. Drying is varied by two methods, drying using a bioreactor, and drying with sun heat. After optimum fermentation and drying conditions are obtained, scale up of production will be carried out.