MODIFIKASI TEPUNG TAPIOKA MELALUI PROSES HIDROLISIS ASAM LAKTAT DENGAN PENGUJIAN KELARUTAN, DAYA KEMBANG, DAN RENDEMEN (Modified Tapioca Starch Through Lactic Acid Hydrolysis Process with Solubility Testing, Swelling Power and Rendement)

Abstract

The oven is an apparatus that serves to heat or dry. Drying uses oven faster than drying using solar heat. Drying is the process of removing the amount of water contained in the food to the desired moisture content. The main purpose of the process of drying foodstuff, namely increasing shelf life and reduce the weight or volume of materials. Cassava is the largest source of carbohydrate and calorie producer compared to other plants. Tapioca starch is one of the fresh processed cassava products which are semi-finished materials. This study aims to determine and compare the value of solubility, yield and swelling power of tapioca starch of sun dried with tapioca flour market previously been soaked with Sodium Metabisulfite, and this research is done based on Hydrolisa Laktat Acid. Tapioca drying Changed by three samples of Tapioca Flour A, Tapioca B, and Tapioca C with Lactic Acid solvent 0,4%; 0.8% and 1.2% using oven drying with fixed variable 60oC and drying duration of 30; 60; 90 minutes The optimum results for solubility, swelling, and yield are at a concentration of 1.2% with a 90 minute drying time. With the best sample of Tapioca C with 9,25% solubility, swelling power 1,12 and yield 94,77%. Keywords: Tapioca Starch, Oven, Lactic Acid Hydrolysis, Solubility, Rendement, Swelling Power