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Effects of Immersion Solutions on Characteristics and Consumer Preference of Cassava

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@article{IJASEIT308,
   author = {Syarifah Aminah and Muflihani Yanis and Tezar Ramdhan and Noveria Sjafrina},
   title = {Effects of Immersion Solutions on Characteristics and Consumer Preference of Cassava},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {3},
   number = {4},
   year = {2013},
   pages = {294--297},
   keywords = {cassava rice; sodium bicarbonate; metaphosphate; organoleptic test},
   abstract = {Indonesia's rice consumption reached 139 kg / capita / year. This figure is still quite high compared to other countries in Asia, such as Japan (60 kg / capita / year). That condition indicated that consumption of carbohydrates in Indonesia is still dominated by rice, which reached 78%. Many efforts to decrease the consumption of rice are needed, and one of them is to optimize the utilization of cassava into cassava rice. This research was aimed to assess technologies in production process of cassava rice which applicable at farmer level and also can be accepted by consumers. This experiments used Completely Randomized Design with 5 replications. Treatments consists of various types of marinade solution, namely 1) sodium bicarbonate 2%, 2) metaphosphate 0.1%, 3) sodium bicarbonate + metaphosphate 2% + 0.1%, and 4) running water. The stages of production process were:  sortation of  rice cassava, cassava bark stripping, washing, soaking, draining, pressing, drying, and filtering. Parameter observations consist of moisture content, ash content, protein content, fat content, carbohydrate content. Organoleptic tests on rice cassava include color, taste, aroma, firmness, stickiness and eating palatability. The results showed that the moisture content of the rice cassava range 4.419% - 5.378%, ash content was 0.171% - 0.182%, protein content was 1.745% - 2.024%, fat content of 0.792% - 0.930%, and carbohohidrate level was 91.693% - 92.564%. Meanwhile, organoleptic tests showed that the treatment of type marinade gave significant effects on the color, flavor, aroma, touchness/elasticity and eating palability, except the level of stickiness. Soaking with sodium bicarbonate and metaphosphate causing cassava rice color became brighter and also gave higher valuation by panelists ( 5.8 = like). Moreover, panelists gave 5.2 points (like) on eating palability to sample with treated by immersion in tap water without the use of sodium bicarbonate and metaphospahate but not significantly different from soaking with sodium bicarbonate.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=308},
   doi = {10.18517/ijaseit.3.4.308}
}

EndNote

%A Aminah, Syarifah
%A Yanis, Muflihani
%A Ramdhan, Tezar
%A Sjafrina, Noveria
%D 2013
%T Effects of Immersion Solutions on Characteristics and Consumer Preference of Cassava
%B 2013
%9 cassava rice; sodium bicarbonate; metaphosphate; organoleptic test
%! Effects of Immersion Solutions on Characteristics and Consumer Preference of Cassava
%K cassava rice; sodium bicarbonate; metaphosphate; organoleptic test
%X Indonesia's rice consumption reached 139 kg / capita / year. This figure is still quite high compared to other countries in Asia, such as Japan (60 kg / capita / year). That condition indicated that consumption of carbohydrates in Indonesia is still dominated by rice, which reached 78%. Many efforts to decrease the consumption of rice are needed, and one of them is to optimize the utilization of cassava into cassava rice. This research was aimed to assess technologies in production process of cassava rice which applicable at farmer level and also can be accepted by consumers. This experiments used Completely Randomized Design with 5 replications. Treatments consists of various types of marinade solution, namely 1) sodium bicarbonate 2%, 2) metaphosphate 0.1%, 3) sodium bicarbonate + metaphosphate 2% + 0.1%, and 4) running water. The stages of production process were:  sortation of  rice cassava, cassava bark stripping, washing, soaking, draining, pressing, drying, and filtering. Parameter observations consist of moisture content, ash content, protein content, fat content, carbohydrate content. Organoleptic tests on rice cassava include color, taste, aroma, firmness, stickiness and eating palatability. The results showed that the moisture content of the rice cassava range 4.419% - 5.378%, ash content was 0.171% - 0.182%, protein content was 1.745% - 2.024%, fat content of 0.792% - 0.930%, and carbohohidrate level was 91.693% - 92.564%. Meanwhile, organoleptic tests showed that the treatment of type marinade gave significant effects on the color, flavor, aroma, touchness/elasticity and eating palability, except the level of stickiness. Soaking with sodium bicarbonate and metaphosphate causing cassava rice color became brighter and also gave higher valuation by panelists ( 5.8 = like). Moreover, panelists gave 5.2 points (like) on eating palability to sample with treated by immersion in tap water without the use of sodium bicarbonate and metaphospahate but not significantly different from soaking with sodium bicarbonate.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=308
%R doi:10.18517/ijaseit.3.4.308
%J International Journal on Advanced Science, Engineering and Information Technology
%V 3
%N 4
%@ 2088-5334

IEEE

Syarifah Aminah,Muflihani Yanis,Tezar Ramdhan and Noveria Sjafrina,"Effects of Immersion Solutions on Characteristics and Consumer Preference of Cassava," International Journal on Advanced Science, Engineering and Information Technology, vol. 3, no. 4, pp. 294-297, 2013. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.3.4.308.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Aminah, Syarifah
AU  - Yanis, Muflihani
AU  - Ramdhan, Tezar
AU  - Sjafrina, Noveria
PY  - 2013
TI  - Effects of Immersion Solutions on Characteristics and Consumer Preference of Cassava
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 3 (2013) No. 4
Y2  - 2013
SP  - 294
EP  - 297
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - cassava rice; sodium bicarbonate; metaphosphate; organoleptic test
N2  - Indonesia's rice consumption reached 139 kg / capita / year. This figure is still quite high compared to other countries in Asia, such as Japan (60 kg / capita / year). That condition indicated that consumption of carbohydrates in Indonesia is still dominated by rice, which reached 78%. Many efforts to decrease the consumption of rice are needed, and one of them is to optimize the utilization of cassava into cassava rice. This research was aimed to assess technologies in production process of cassava rice which applicable at farmer level and also can be accepted by consumers. This experiments used Completely Randomized Design with 5 replications. Treatments consists of various types of marinade solution, namely 1) sodium bicarbonate 2%, 2) metaphosphate 0.1%, 3) sodium bicarbonate + metaphosphate 2% + 0.1%, and 4) running water. The stages of production process were:  sortation of  rice cassava, cassava bark stripping, washing, soaking, draining, pressing, drying, and filtering. Parameter observations consist of moisture content, ash content, protein content, fat content, carbohydrate content. Organoleptic tests on rice cassava include color, taste, aroma, firmness, stickiness and eating palatability. The results showed that the moisture content of the rice cassava range 4.419% - 5.378%, ash content was 0.171% - 0.182%, protein content was 1.745% - 2.024%, fat content of 0.792% - 0.930%, and carbohohidrate level was 91.693% - 92.564%. Meanwhile, organoleptic tests showed that the treatment of type marinade gave significant effects on the color, flavor, aroma, touchness/elasticity and eating palability, except the level of stickiness. Soaking with sodium bicarbonate and metaphosphate causing cassava rice color became brighter and also gave higher valuation by panelists ( 5.8 = like). Moreover, panelists gave 5.2 points (like) on eating palability to sample with treated by immersion in tap water without the use of sodium bicarbonate and metaphospahate but not significantly different from soaking with sodium bicarbonate.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=308
DO  - 10.18517/ijaseit.3.4.308

RefWorks

RT Journal Article
ID 308
A1 Aminah, Syarifah
A1 Yanis, Muflihani
A1 Ramdhan, Tezar
A1 Sjafrina, Noveria
T1 Effects of Immersion Solutions on Characteristics and Consumer Preference of Cassava
JF International Journal on Advanced Science, Engineering and Information Technology
VO 3
IS 4
YR 2013
SP 294
OP 297
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 cassava rice; sodium bicarbonate; metaphosphate; organoleptic test
AB Indonesia's rice consumption reached 139 kg / capita / year. This figure is still quite high compared to other countries in Asia, such as Japan (60 kg / capita / year). That condition indicated that consumption of carbohydrates in Indonesia is still dominated by rice, which reached 78%. Many efforts to decrease the consumption of rice are needed, and one of them is to optimize the utilization of cassava into cassava rice. This research was aimed to assess technologies in production process of cassava rice which applicable at farmer level and also can be accepted by consumers. This experiments used Completely Randomized Design with 5 replications. Treatments consists of various types of marinade solution, namely 1) sodium bicarbonate 2%, 2) metaphosphate 0.1%, 3) sodium bicarbonate + metaphosphate 2% + 0.1%, and 4) running water. The stages of production process were:  sortation of  rice cassava, cassava bark stripping, washing, soaking, draining, pressing, drying, and filtering. Parameter observations consist of moisture content, ash content, protein content, fat content, carbohydrate content. Organoleptic tests on rice cassava include color, taste, aroma, firmness, stickiness and eating palatability. The results showed that the moisture content of the rice cassava range 4.419% - 5.378%, ash content was 0.171% - 0.182%, protein content was 1.745% - 2.024%, fat content of 0.792% - 0.930%, and carbohohidrate level was 91.693% - 92.564%. Meanwhile, organoleptic tests showed that the treatment of type marinade gave significant effects on the color, flavor, aroma, touchness/elasticity and eating palability, except the level of stickiness. Soaking with sodium bicarbonate and metaphosphate causing cassava rice color became brighter and also gave higher valuation by panelists ( 5.8 = like). Moreover, panelists gave 5.2 points (like) on eating palability to sample with treated by immersion in tap water without the use of sodium bicarbonate and metaphospahate but not significantly different from soaking with sodium bicarbonate.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=308
DO  - 10.18517/ijaseit.3.4.308