Emping from Cassava with Tapioca Addition
9 Pages Posted: 15 Nov 2019
Date Written: August 29, 2019
Cassava is one of the carbohydrate-producing plants that has the potential in nutritional value and productivity in almost every region of Indonesia. Processing cassava into Emping is the efforts to diversify cassava product and also produces healthy snacks. Emping made from cassava through the processing process include steaming, forming, and drying. Tapioca flour is added to increase crispness. The purpose of this study was to determine the effect of addition of tapioca flour on physical, chemical and organoleptic properties. This study was arranged in a Randomized Block Design (RBD) using 1 treatment factor, addition of tapioca flour with 3 levels, 2,5%; 5%; and 7,5%. The results showed the addition of tapioca flour gave a significant effect on the water content and starch content, but did not have significant effect on the brittleness and organoleptic (taste, aroma, color, and texture) of emping cassava. Water content ranged from 11,405% -14,295%, starch content ranged from 52,483%-54,63%, Brittleness ranged from 7,167 N - 8,967 N. The T3 treatment (7.5% tapioca flour) received the highest favorite value for taste, while T2 (5% tapioca flour) obtained the highest favorite value for aroma, color, and texture.
Keywords: Emping, Cassava, Tapioca
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