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STUDI SIFAT FISIK DAN KIMIA TEPUNG DARI EMPAT VARIETAS SINGKONG (Manihot esculenta)

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ABSTRACT

This study aims to determine fatherly physical properties ( swelling power , solubility , density Kamba , wettbility , water absorption capacity , gelatinization temperature ) and some chemical properties ( water content , the levels of HCN ) cassava flour from four varieties of cassava ( cassava elephant , Buton cassava , cassava girlfriend , and yellow cassava ) . The research design used in this study is to test or analyze the parameters of the average value of the center by using the method of calculation of the confidence interval comparisons with 4 replicates and for each value of the parameter justifiksi is done pendugaaan middle value .
Parameters measured were swelling power , solubility , density Kamba , wettability , water absorption capacity , gelatinization temperature , moisture content , levels of HCN . Data were analyzed using analysis of variance ( ANOVA ) at the level of α5 % , and further testing is done honestly significant difference ( HSD ) at the level of α5 % . The results showed that the type of cassava significantly affect the physical properties of flour ( wettability , moisture content , levels of HCN ).


Keywords : cassava flour , the physical properties

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Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

: ., 2014

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

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