Mocaf characteristic test of different varieties of cassava in Gunung Kidul

Cassava is one of the many crops developed in the Gunung Kidul to be used as food. There are many of varieties planted and characteristic are unknown of various cassava varieties, requires the need for research on the characteristics of nutrient content and physical properties, especially for Mocaf production. This research was arranged in a Completely Randomized Design (CRD) with single factor and consisting of 5 treatments, Kirik, Gambyong, Jawa, Gatotkaca, and Bamban varieties. Every treatment was repeated 3 times and every varieties was 9 months of harverst age. Observed variables include moisture content, protein, ash, starch, fiber, fat, carbohydrate, HCN, white color, organoleptic, and viscosity. The result showed that kind varieties of fresh cassava possess nutrient content and different physical properties. Bamban variety is the best quality for making Mocaf which is has the white color (91,53), HCN content of 18,10 ppm, starch content of 77,84 %, protein content of 1,11 %, and dietary fiber content of 9,04 %, but not yet meet the standards of SNI on HCN variables and the amount of starch.