OKSIDASI DAN IRRADIASI TEPUNG UBI KAYU DENGAN HIDROGEN PEROKSIDA (H2O2) DAN SINAR UV-C MENGGUNAKAN TUMBLER UNTUK MENINGKATKAN BAKING EXPANSION

Cassava flour derived from the cassava crushed dried and sieved to 80 mesh. Cassava flour generally have less favorable physicochemical properties when compared with wheat or wheat flour to used as a raw material for making products. To improve the physicochemical properties of cassava flour and starch, oxidation process can be either physical or chemical. Chemical oxidation with oxidizing, which in this study used hydrogen peroxide ( H2O2 ) with variation of concentration, while the physical oxidation using UV-C light irradiation and using a rotating tumbler to equalize exposure flour to UV-C light. The purpose of this study was to determine which combination of treatment variations that produce the volume of development best by comparing it with mocaf flour and cassava natural flour (native) . Oxidation process in this study using the acidification of cassava flour with the addition of lactic acid 1 % (w/w), the variation of irradiation with UV-C light treatment in a tumbler, variations in the concentration of hydrogen peroxide, and variations time of irradiation. The study design used was a completely randomized factorial design. Parameters observed include baking expansion, carbonyl and carboxyl numbers, amylose content, swelling power, solubility, whiteness (brightness), and FTIR . The results showed the presence of the oxidation process increases the baking expansion, carbonyl and carboxyl numbers, amylose content, solubility , swelling power and whiteness. Results baking expansion the most optimal is on irradiation with UV- C lamp 20 watts, hydrogen peroxide concentration of 1.5 % and time of radiation for 10 minutes 325,01%