Pengaruh Perbandingan Tepung Tapioka dengan Tepung Ketan Hitam dan Jumlah Air Adonan terhadap Mutu Mutiara Tapioka

Abstract

The purpose of the study was to determine the effect of the ratio of tapioca flour with black glutinous rice flour and the amount of dough water on the characteristics of tapioca pearls. This study used a factorial completely randomized design with 2 factors i.e the ratio of tapioca flour to black glutinous rice flour (T): (60:40 ; 70:30 ; 80:20 ; 90:10) and the amount of dough water (A): (55% ; 60% ; 65%). Parameters tested on tapioca pearls were moisture content, ash content, protein content, fat content, carbohydrate content, starch content, amylose content, amylopectin content, texture, aroma organoleptic test, color organoleptic test, taste organoleptic test, texture organoleptic test, and general acceptance organoleptic test. Anthocyanin test was carried out for the best treatment on tapioca pearls. The results showed that the ratio of tapioca flour with black glutinous rice flour had a highly significant effect on starch content, protein content, amylose content, amylopectin content, and had a significantly different effect on water content, fat content and carbohydrate content; had no significant effect on ash content, and texture. The amount of dough water had a highly significant effect on moisture content, fat content, carbohydrate content, starch content, amylose content, and amylopectin content, and had a significantly different effect on protein content; had no significant effect on ash content and texture. The interaction between the two factors had a significant effect on starch content and amylopectin levels.