The Influence of Preliminary Treatment on Cassava (Manihot utilissima) on the Quality of Analog Rice Produced

Abstract

The research of analog rice cassava has been conducted in the Laboratory of Food Processing Agricultural Polytechnic State of Payakumbuh, and the Laboratory of Agricultural Technology Andalas University, Padang. Research conducted with the aim to search for materials that can shorten the fermentation time of cassava which is usually by natural fermentation, so as to produce analog rice with the best quality. The design used in this research is Complete Random Design (CRD) with 5 treatments and 3 replications. One treatment as a control is cassava that is soaked naturally and 4 treatments with the addition of material in the form of curd, yeast of bread, yeast of tempe and yeast of tape. Advanced test carried out by means Duncan’s New Multiple Range Test (DNMRT) on the real level of 5%. Based on the research that has been done the treatment chosen is the treatment with the addition of bread yeast in fermentation (C). The results of the chemical test of analog rice with the treatment of the addition of bread yeast (C) are: water content 13,42%, ash content of 0,75%, a protein content of 1,30%, a fat content of 4,53% and starch content 70,25%.