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

Abstract

Cassava flour is a flour made directly from cassava which is dried and maade into flour. Today there are many small industries that produce cassava flour. Where cassava flour has a longer shelf life, easy to process, and concise to be packaged and stored (Badan Litbang Pertanian, 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 5,35 % ; 0,51%, and 0,17 gr/ml. While at sunrays drying 4,78% ; 0,45%, and 0,16 gr/ml. Keywords: Cassava Butter Flour, Oven Drying and Sunrays, Sodium Metabiculfit