PENGARUH LAMA PENGERINGAN DAN KONSENTRASI HIDROGEN PEROKSIDA TERHADAP TEPUNG TAPIOKA TERMODIFIKASI The Effect of Drying Time and Concentration Hydrogen Peroxide To Modified Tapioka Starch

Abstract

Tapioca flour is one kind of food that consumed by most of Indonesian. But tapioca flous has some weakness and rule about tapioca flour import makes it not much utilized. So modification of tapioca flour is important. The objective on this research is to modificate tapioca flour with hydrogen peroxide. Hydrogen peroxide will be added to tapioca flour and stir it by magnetic stirer, filtered, and dried. 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 9,49% and 0.086 gr / ml density of kamba. Keyword : Tapioca, Oxidation, Hydrogen Peroxide