KARAKTERISASITEPUNG TAPIOKA LAKTAT

Abstract

Consumption of wheat flour in our country from year to year continue to increase. Ironically
until now wheat flour as raw material still completely imports. In 2007 imports of wheat has reached
4.4 million tons. So for those reasons, it is necessary to substitution of wheat flour with other flour
of tubers are widely planted by our society. One source of potential tubers is starch that can be
processed into starch. The major problem of tapioca flour has no gluten so is relatively difficult to
expand. For those reasons, need modification of starch.
The general objective of this research is to find a method of starch synthesis of lactate by
physical and chemical characteristics of wheat flour-like characteristics. The specific objective of
this research is to improve the physical and chemical characteristics of starch so that it has
characteristics that resemble the characteristics of wheat flour. The results showed that the
fermentation for 12 hours to 60 hours of power a real influence on the development of the flour
produced kasava. Additionally, improvement of physical and chemical properties of flour kasava
result of natural fermentation treatment. This allows a variety of products can be made using raw
materials from kasava flour fermentation. While the cake flour produced from the fermentation
kasava not much different from the cakes made from flour or it can be said nearly matching the
quality of wheat flour.