KARAKTERISASI TEPUNG CASSAVA (Manihot esculenta) \ud TERMODIFIKASI (Kajian Waktu Perendam dan Jenis Larutan Perendam)

Modified cassava flour is one of potential flour in Indonesia as the raw material of bread dough and other materials. The main problem usually faced is that that flour is difficult to expand asit does not contain gluten. That is why we need to modify it in order to upgrade its physics and chemical characteristics. This research was done in April - September 2010 in the laboratory of farming product technology of University of Muhammadiyah Malang. This was done by using group random design by making use of two factorial (1) the soaking process by using aquades dan jenis larutan perendand the type of soaking solution , (2) length of soaking (12 hours, 24 hours and 36 hours). The result shows that there is an interaction between the length of soaking and its type of solution (aquades, citrit acid and lactac acid) toward its pH, water level, residue level, protein, fat, soaking residue, rehidration, gelatization temperature, food fiber and color intensity. The treatment on the length of soaking and its type of soaking solution does affect its pH, water level, residue level, protein, fat, soaking residue, rehidration, gelatization temperature, food fiber and color intensity. Based on the physical and chemical analysis , the modified cassava is close to the control value in the teeatment of A3T2 (lactat acid, 24 hours soaking). We get the water level of 7,820%; residue level of 0,623%; fiber level 2,620%; color intensity (brightness) 96,97; rehidration 2,077 %; gelatinization temperature 64,66; vicosity 161,00; pH 3,4 and its soaking 45,62%