The Characteristics of Cassava Var. Gajah (Manihot esculenta C) Derivative Products as a Thickening Agent in the Manufacturing of Tamarind (Tamrindicus indica) Paste

Abstract

Cassava var. Gajah (Manihot esculenta C) is a typical crop of East Kalimantan which has potential to be developed into a carbohydrate-based agricultural industry commodity. However, the cassava var. Gajah has not been used optimally, and limited research has been done. We conducted this research to utilize cassava derivatives products namely cassava starch and cassava flour as a natural thickening agent (NTA) in tamarind pasta making. The characteristics of paste obtained were identified: its viscosity, water content, ash content, pH, and solubility . This study used a completely randomized design with three replications. With thickening agent concentrations is 1, 3, and 5% (w/v). The results showed that adding a 5% cassava starch had the best effects on the viscosity, water content, and pH of 8,586 Pa.s, 74%, and 2.46%, respectively. Cassava flour 5% gave the highest starch content which is 3.05%. The addition of 3% cassava starch resulted in ash content of 1.66%. Cassava flour 5% gave the highest value in the solubility test, 19.33%, with the solubility speed being slower with the addition of a thickening agent. This study suggests that the derivative products of cassava could be used as an alternative natural thickener in the manufacture of tamarind paste.

PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF TAMARIND PASTE (Tamarindus Indica L) WITH MODIFIED ELEPHANT CASSAVA (Manihot Esculenta) DERIVATIVE PRODUCT THICKENER

“…The highest viscosity is in the addition of modified starch with a value of 5624 mPa's at a concentration of 10% while the viscosity of the addition of mocaf is lower with a value of mPa's at a concentration of 10%. In previous research (Prabowo et al, 2022) the lowest viscosity value was found in the control sample 2.45 Pa.s and the highest viscosity was found in tamarind paste with the addition of cassava starch thickener with a concentration of 5% 8.58 Pa.s. This is because natural flour has an ammonium content.…”

“…This is due to the use of the same amount of tamarind raw material in the form of puree in each treatment and the temperature used during gelatinization tends to be the same. In previous research (Prabowo et al, 2022) at concentrations of 3% and 5% addition of thickening agents, the solubility of tamarind paste did not experience a significant difference compared to the addition of 1% thickening agents for both cassava flour and cassava flour. Changes in solubility occur due to the amylose and amylopectic content of the thickener and the gelatinization temperature used in the processing process.…”

“…The lowest solubility time is very good to choose, because the lower the solubility time, the easier it is to dissolve in water (Ramadhani, 2016). In previous research (Prabowo et al, 2022) cassava flour has a better time to break the paste this is because temperature, solute size, solvent volume and stirring speed affect it. et al Jurnal Pangan dan Agroindustri Vol.12 No.1: 1 -12 January 2024 d. pH pH is a measure of the hydrogen ion concentration of a solution.…”

“…Then, panelists were asked to state on a scale the degree of difference. Testing attributes in this test include color, aroma, texture, viscosity and taste (Prabowo et al, 2022).…”

“…Each panelist is given a tray containing one sample using a 5% concentration marked R (as a differentiator). The use of 5% concentration as R (differentiator) is the best concentration from previous research from Agricultural Product Technology students in 2016 (Prabowo et al, 2022). Some steps that need to be prepared before conducting organoleptic testing include: a. Panelist Selection As a general requirement to become a panelist is to have sensitivity to the basic flavors (sweet, salty, sour, bitter and umami) needed, have attention and interest in the product to be tested, namely tamarind paste.…”