| dc.description.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. | en_US |
