PEMANFAATAN PARUTAN UBI KAYU TERMODIFIKASI FISIK PADA PEMBUATAN ‘KUE ADEE’

Abstract

The use of fresh cassava as a raw material in the production of Adee cake is less efficient since it requires grating step when the cake is made, which prolongs the production time. To reduce the production time, the fresh cassava needs to undergo a treatment, specifically by physical modification through pre-gelatinization and drying of the grated cassava. This study aims to determine the effect of drying temperature and pre-gelatinization treatment on the quality of dried grated cassava and to analyze its proximate composition when applied to Adee cake. The study was conducted using a Randomized Block Design (RBD) consisting of two factors: drying temperature (60°C, 70°C, and 80°C) and pre-gelatinization of grated cassava (no pre-gelatinization, pre-gelatinization at 60°C, and pre-gelatinization at 70°C). The experiment was repeated three times. The results showed that drying temperature had a significant effect only on the moisture content. The higher the drying temperature, the lower the moisture content of the dried grated cassava. Pre-gelatinization treatment had a significant effect on both the moisture content and water absorption capacity. Pre-gelatinization reduced the moisture content of dried grated cassava, while water absorption capacity increased at a pre-gelatinization temperature of 60°C. The best treatment was obtained with pre-gelatinization at 60°C and drying at 70°C, producing grated cassava with a moisture content of 13.46%, ash content of 0.83%, and water absorption capacity of 264.75%. The Adee cake made from this treatment had a moisture content of 32.30%, fat content of 23.54%, protein content of 1.33%, carbohydrate content of 41.83%, and ash content of 1.00% .