The Analysis of Phase and Microstructure on the Tapioca Through Natrium Metabisulfite Addition

Abstract

The addition of Natrium metabisulfite (Na2S2O5) in the tapioca with purpose to increase whiteness degree suitable to SNI 01-3729-1995 for small industries has been performed. The result of whiteness degree determination are 90.3 %; 91.8 %; 94.9 %; 95.7 % and 96.2 % with 0 %; 0.1 %; 0.2 %; 0.5 % and 1.0 % Na2S2O5 addition, respectively. The refinement result of X-ray diffraction profile showed that the tapioca consist of two phases, namely α-Amylose and β-D-Glucose. The observation result of scanning electron microscope showed that the tapioca with 0.2 % Na2S2O5 addition has dominated white color and the particle distribution was very uniform. We concluded that the Na2S2O5 can increase phase of β-D-Glucose so that able to prevent browning reaction in the tapioca