Analisa Proses Pembuatan Tepung Tapioka di Kabupaten Musi Banyuasin

Jelia Ariani, Mariyamah Mariyamah

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Cassava is a plant rich in carbohydrates. Cassava processing is only processed simply by the community in Musi Banyuasin Regency, so the storage life period cannot last long. Therefore it needs to be used as a product such as tapioca flour so that its durability can be more durable. If directly diola naturally then produce tapioca products whose starch quality is not good, so it is necessary to do modification of starch. This research is a case study in an industry and a literature study. In this study, it aims to find out how pure starch compares to modified starch. The process without modification results in a product with poor skin compared to modified starch

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ISSN (cetak): 2654-4032

Kantor Redaksi:
Fakultas Sains dan Teknologi
Universitas Islam Negeri Raden Fatah Palembang
email: semnassaintek_uin@radenfatah.ac.id
 

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