PENGARUH WAKTU PEREBUSAN TERHADAP UJI PEMBUATAN MARNING SINGKONG (Manihot esculenta) DENGAN MENGGUNAKAN AUTOKLAF DAN PANCI PENGUKUS BIASA (Effect of Boiling Time on Test of The Making Cassava Marning (Manihot esculenta) by Using Autoclave and Regular Steamer Pan)

Abstract

As an agrarian country, Indonesia is rich in agricultural products. One of them is cassava. Variative of cassava processed products is cassava marning. Manufacture of cassava marning there are several stage : stripping, washing, slicing / chopping, boiling, draining and drying, as well as frying pan. The purpose of research to know the physical changes on cassava marning after fried with first boiled by using autoclave or not using autoclave (by boiling using reguar steamer pan) on the time variable boiling. The result of the research resulted cassava marning has golden yellow color with brownish, cassava flavor, taste is very crunchy, and water content with long treatment of boiling 20 minutes, 40 minutes, and 60 minutes is at boiling autoclave 37,228%; 33.864%; 22.024%; At a regular boiling pot 40.557%; 36,274%; 34.816% before frying pan. And water content at autoclave boiling 1,193%; 0.397%; 0.199%; At the boiling of a regular pot 1.397%; 1.190%; 0.990% after frying pan. Keywords : Autoclave, Cassava Marning, Time