PENGARUH PENGERINGAN OVEN DAN SINAR MATAHARI TERHADAP TEPUNG SINGKONG PUTIH DENGAN PENAMBAHAN NATRIUM METABISULFIT (The Effect of Oven Drying and Sunrays on Cassava Flour with Addition of Sodium Metabiculfit)

Abstract

Cassava 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 variables studied in this work include Drying method (oven drying at 30,40,50 oC and sunrays) and sodium metabiculfit concentration (1500,2000,and 2500 ppm) with drying time 6 hours. The cassava flour therefore was grinded, sifted, and analyzed its water content,ash content,and density of kamba. The Optimum conditions obtained from this research for water content,ash content and density of kamba for cassava flour with oven drying in sodium metabiculfit concentration of 2000 ppm with optimum temperature 40 oC. This flour yielded at this conditions had water content, ash content and density of kamba of 6,0 % ; 0,51%, and 0,175 gr/ml. While at sunrays drying 4,3% ; 0,41%, and 0,169 gr/ml. Keywords: Cassava Flour, Oven Drying and Sunrays, Sodium Metabiculfit