The quality of cassava tape, using several different fermenting agent preparations
1995
Suismono | Indrasari, S. Devi | Santosa, B.A.S.
Cassava tape (fermented cassava) is an Indonesian traditional food made by fermentation of cassava. The flavor and quality of tape in the market are variable due to differences in fermenting agent used. The objective of this research were to: 1) study the quality of tope produced by using different ragi (traditional fermenting agent preparations and 2) develop the proper technology for tape flour production. This research has conducted at the Chemical and Technological Laboratory at the Sukamandi Research Institute for Food Crops (SURIF). The cassava variety used was Remang (a local variety from Purwadadi-Subang). Observations were made of physico and chemical characteristics during the fermentation process. The results showed that during fermentation, moisture content, total sugar content and CO2 gas release increase and of starch and amylose contents, gas content and pH of tape decrease. Recovery of tape and tape flour were 67 percent and 30 percent, respectively. Tape preferred by the panelists were those using ragi from a supermarket and a traditional market in Bogor, with fermentation period of 30 h. Ragi and tape flour have good prospects for diversification in food and food industries.
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