PENGARUH LAMA PENGERINGAN DAN KONSENTRASI ASAM LAKTAT TERHADAP TEPUNG TAPIOKA TERMODIFIKASI (The Effect of Drying Time and Concentration Latic Acid To Modified Tapioka Starch)

Abstract

Tapioca flour is a flour with 100% raw material made from cassava. The potential of cassava production (Manihot Utilissima) is very large to be utilized as a supporter of food security. Processing into flour allows more durable, more concise and easier to transport, and more flexible to be processed. (Haryadi, 2011). The highest content of tapioca starch is starch content of 25-35%. Starch plays an important role in the food processing industry. Tapioca Flour Modified by Hydrolysis Lactic Acid. Lactic acid is able to weaken hydrogen bonds. The weak hydrogen bond causes the molecular weight of the starch to be lower, the structure becomes tenuous and soft, resulting in more moisture draining (Harijono et al. 2008 in Ariyantoro, 2016). Tapioca drying Modified with three samples of Tapioca Flour A, Tapioca B, and Tapioca C using 0.4% Lactic Acid solvent; 0.8% and 1.2% using oven drying with fixed variable 60oC and drying duration 30; 60; 90 minutes. The result of the research was the most optimum for water content, density of kamba at concentration variable 1,2% with 90 minutes drying time. With the best samples of Tapioca C with water content of 6.51% and 0.086 gr / ml density of kamba. Keywords: Tapioca, Hidrolysis, Lactat Acid