subeki, subeki and Satyajaya, Wisnu and Utomo, Tanto Pratondo and Muhartono, Muhartono (2017) The effects of processing techniques against cyanogen levels during the production of siger rice from cassava (Manihot esculenta). In: IC STAR 2017, 18 September, Bandar Lampung.

Preview

Text SUBEKI_ICstar.pdf Download (145kB) | Preview

Abstract

This study investigated the effects of cassava processing techniques against cyanogen levels to low levels during the production of siger rice from cassava (Manihot esculenta). The processing techniques used for step each of siger rice production were vary in details from one processor to the other. They were highly effective in substantially reducing mean cyanogen levels (76,24-88,26 mg/kg) to low levels (0,45-2,72 mg/kg). In spite of the different cassava varieties used for processing, similar mean reduction levels (96.2–99.5%) in cyanogens levels were obtained by the processors 96,92%, 97,50%, 99,41%, and 98,16% for Kasesa, Tailan, Manggu, and Adira, respectively. Siger rice made from cassava variety of Kasesa produces white color, sticky texture, preferably by panelists, containing moisture content (9.81%), ash (0.47%), fat (0.90%), Protein (2.13%), crude fiber (4.79%), carbohydrate (81.90%), and glycemic index 31. Keywords: cyanogen, Manihot esculenta, processing techniques, ubikayu

Item Type:	Conference or Workshop Item (Speech)
Subjects:	Q Science > Q Science (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	Wisnu Satyajaya
Date Deposited:	16 Nov 2017 07:52
Last Modified:	16 Nov 2017 07:52
URI:	http://repository.lppm.unila.ac.id/id/eprint/5621

Actions (login required)

View Item