Effect of process technology and coating material on the cassava stick characteristics
Abstract
Cassava is one potential commodity widely cultivated in Indonesia. One development opportunities of cassava products is cassava french fries. Technological process of making cassava french fries can be done by combining technology using pressure boiling and soaking treatment as coating materials. The purpose of this research is to know the influence of process technology and coating materials to the quality characteristics of cassava french fries. The method used in this study is completely randomized design and the data were analyzed using SPSS software 21. In the early stages do influence when the boiling process by applying pressure, as well as the immersion on the characteristics of cassava french fries. Some of the coating material used in this study include: rice flour, tapioca, maltodextrin, guar gum. Based on the research results and the process steps of coating material types affect the quality of cassava sticks produced.
- Publication:
-
Journal of Physics Conference Series
- Pub Date:
- September 2019
- DOI:
- 10.1088/1742-6596/1295/1/012071
- Bibcode:
- 2019JPhCS1295a2071H