Proceedings of the International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021)

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The Characteristics of Cassava Var. Gajah (Manihot esculenta C) Derivative Products as a Thickening Agent in the Manufacturing of Tamarind (Tamrindicus indica) Paste

Authors
Sulistyo Prabowo*, Maulida Rachmawati, Yulian Andriyani, Agustu Sholeh Pujokaroni, Kintan Katrin, Nurmita Sari
Department of agricultural product technology, Mulawarman University, Indonesia, 75119
*Corresponding author.: sprabowo@faperta.unmul.ac.id
Corresponding Author
Sulistyo Prabowo
Available Online 7 January 2022.
DOI
10.2991/absr.k.220102.023How to use a DOI?
Keywords
Cassava var. Gajah; tamarind; tamarind paste; viscosity
Abstract

Cassava var. Gajah (Manihot esculenta C) is a typical crop of East Kalimantan which has potential to be developed into a carbohydrate-based agricultural industry commodity. However, the cassava var. Gajah has not been used optimally, and limited research has been done. We conducted this research to utilize cassava derivatives products namely cassava starch and cassava flour as a natural thickening agent (NTA) in tamarind pasta making. The characteristics of paste obtained were identified: its viscosity, water content, ash content, pH, and solubility. This study used a completely randomized design with three replications. With thickening agent concentrations is 1, 3, and 5% (w/v). The results showed that adding a 5% cassava starch had the best effects on the viscosity, water content, and pH of 8,586 Pa.s, 74%, and 2.46%, respectively. Cassava flour 5% gave the highest starch content which is 3.05%. The addition of 3% cassava starch resulted in ash content of 1.66%. Cassava flour 5% gave the highest value in the solubility test, 19.33%, with the solubility speed being slower with the addition of a thickening agent. This study suggests that the derivative products of cassava could be used as an alternative natural thickener in the manufacture of tamarind paste.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021)
Series
Advances in Biological Sciences Research
Publication Date
7 January 2022
ISBN
978-94-6239-510-7
ISSN
2468-5747
DOI
10.2991/absr.k.220102.023How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Sulistyo Prabowo
AU  - Maulida Rachmawati
AU  - Yulian Andriyani
AU  - Agustu Sholeh Pujokaroni
AU  - Kintan Katrin
AU  - Nurmita Sari
PY  - 2022
DA  - 2022/01/07
TI  - The Characteristics of Cassava Var. Gajah (Manihot esculenta C) Derivative Products as a Thickening Agent in the Manufacturing of Tamarind (Tamrindicus indica) Paste
BT  - Proceedings of the  International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021)
PB  - Atlantis Press
SP  - 144
EP  - 148
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220102.023
DO  - 10.2991/absr.k.220102.023
ID  - Prabowo2022
ER  -