Analysis of Starch Content and Impurities During Tapioca Flour Production Process
DOI:
https://doi.org/10.12928/jafost.v7i2.14005Keywords:
Cassava, Impurities, Strach content, TapiocaAbstract
Tapioca is a processed product from cassava tubers (Manihot esculenta) that plays an important role in the food industry, both as a main ingredient and an additive. The quality of tapioca is greatly influenced by its starch content as the main component and the level of contaminants in it. Starch content is the main indicator of quality because it determines the physical and functional characteristics of tapioca, while contaminants are important parameters that reflect the presence of foreign substances or unwanted contaminants. The main contribution of this study is to focus on samples from one tapioca industry in Central Java without seasonal replication or interlaboratory validation. Starch content was measured using the hydrolysis method, which began with sample weighing, the addition of 0.5N HCl, hydrolysis in a water bath, and finally titration. The scientific significance of this study is that it provides real-time field data on daily variations in starch content (79.83–83.67%) and impurity content (0.19–0.28%), which supports continuous quality monitoring for SNI 3451:2011 (starch content ≥ 75%) and SNI 01-3451:1994 (impurity content ≤ 0.6%). This research is expected to provide data-based practical recommendations to optimize the production process and contribute to increasing the added value of tapioca in Indonesia. With a starch content of >80% and impurities of <0.3%, it can increase export competitiveness because it meets the international Codex Alimentarius standard (food-grade tapioca).
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