ABSTRACT
ANA TITIK UTAMI, LILIS NOVIYANTI, 2010. FINAL PROJECT REPORT "THE
MAKING OF LONG LASTING FERMENTED CASSAVA (Manihot utilissima)"
DIPLOMA III CHEMICAL ENGINEERING, FACULTY OF ENGINEERING,
SEBELAS MARET UNIVERSITY.
The process of making cassava tape in general through the stage of stripping,
washing, cooking / boiling, cooling, fermentation and ripening. Phase that requires
precision in the manufacture of tape is boiling, fermentation, and curing. These
stages can result if the tape sweet and long lasting or not.
The problems will be solved tested in this study is how to prolong the survival time of
cassava tape through a review type of cassava, cassava cooking processes (boiling
time) and fermentation processes (type and amount of yeast). Tape Bondowoso tape
used as a parameter which taste sweet cassava and durable.
Variations include the type of experiment cassava (manioc white and yellow),
cooking time (until cooked, 5 minutes after the water boils, 10 minutes after the water
boils, 15 minutes after boiling water), the type of yeast used (yeast starch, yeast Solo
and yeast Peuyeum) and the amount of addition of yeast (2, 3, and 4 g / kg of cooked
cassava). Tape produced after a period of ripening and then tested qualitatively /
sensory (appearance, aroma and taste) and quantitatively (alcohol content, total
acid).
From the experiments conducted showed that tape produced from cassava is
cooked / boiled 15 minutes after boiling water and using yeast Solo with the addition
of yeast total of 4 g / kg of cassava can produce a more durable tape and both
organoleptic. Meanwhile, the type of sweet cassava (manioc yellow) gives a more
durable tape and either tape organoleptic comparison of white cassava
