Karakteristik Reologi Mocaf Hasil Pemanasan Uap Paca Pengeringan Air

Abstract

Cassava is one of the tropical plants that has the potency as a food source of calories that is cheap and easily accessible to the community. One of the utilizations of cassava is flour. The high gelatinization temperature properties make flour usable in industry. Therefore, it is necessary to modify MOCAF by varying the length of steaming to change the characteristics of MOCAF. The research was conducted by making MOCAF using the steam heating method with four different treatments and each treatment was repeated four times which is an experimental research with a one-factor Completely Randomized Design (CRD), namely the length of steam heating. In this MOCAF making treatment, there are 4 treatment variations,namely 0, 10, 20, and 30 minutes. Data were analyzed using SPSS (Statistical Product and Service Solutions) with Analysis of variance (ANOVA). Further test DMRT (Duncan NewMultiple Range Test) if there is an effect on the results of ANOVA at a = 0.05%. The results of MOCAF HMT research with steam heating time variation showed a significant effect on the characteristics of MOCAF yield, the percentage of MOCAF yield decreased due to weight loss,viscosity decreased in MOCAF HMT as long as steaming. DSC testing enthalpy decreases due to a decrease in energy to gelatinize. RVA peak viscosity decreased which was caused by a decrease in gelatinization power. SEM testing showed a change in the morphology of MOCAF HMT which has a surface that is not granular compared to the control MOCAF