Pengaruh Ukuran Partikel terhadap Sifat Fisikokimia Tepung Ampas Tapioka Kaya Serat

Ranti Futiawati
| Abstract views: 558

Abstract

Tapioca cake is solid residue from tapioca extraction process consists of high fiber and remaining non-extracted starch. Tapioca cake can be used as a source of fiber-rich food ingredient. The research
was aimed to analyze the effect of particle size and washing frequency of ground tapioca cake on physicochemical properties of the resulted flour. The flour was prepared by grounding the tapioca cake using
disc mill, sieved to different particle size (40–60, 60–80, 80–100, and >100 mesh) and then washed with
different frequencies (without washed (0), washed 1, 2, 3, 4, 5, and 6 time). The physicochemical properties
of flour evaluated were moisture content, starch content, total dietary fiber content, and rheological
properties. The results showed that different particle size of ground tapioca cake with and washing frequency
influenced the starch content, total dietary fiber content, and rheological properties of tapioca cake
flour. Ground tapioca cake with particle size of 60–80 mesh and washed four times resulted in the flour with
moisture, starch, and total dietary fiber content of 9,81, 27,36, and 44,12 percent; respectively, and with
rheological properties of peak viscosity of 3266 cP, breakdown viscosity of 801 cP, and setback viscosity
od 1725 cP.

Keywords

tapioca cake, particle size, dietary fiber, physicochemical properties

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