Open AccessEFFECT OF TEMPERATURE AND TIME ON DRYING OF RAW MATERIALS IN THE CASSAVA AND SWEET POTATO FLOUR PRODUCTION ON THE PHYSICAL AND CHEMICAL PROPERTIES
Author(s) -
Primata Mardina,
Laila Sari,
Eroerhayati
Publication year - 2020
Publication title -
konversi
Language(s) - English
Resource type - Journals
eISSN - 2541-3481
pISSN - 2302-3686
DOI - 10.20527/k.v9i1.9074
Subject(s) - raw material , food science , wheat flour , chemistry , pulp and paper industry , materials science , organic chemistry , engineering
This study aims to obtain the optimum temperature and time of raw materials drying in the manufacture of cassava and sweet potatoes flour, and studying the physical and chemical properties of cassava and sweet potatoes flour through a series of tests. Cassava and sweet potatoes as raw material are cut 1 mm thick and then dried with a temperature of 70, 85, 100oC, each drying time of 3 and 4 hours. Both materials are made into flour, then physical and chemical quality analysis is tested. The results showed that the optimum drying temperature and time of raw materials in making cassava and sweet potatoes flour were 70oC for 3 hours. The physical and chemical properties of the resulting flour are quite good overall and qualified samples are 70oC flour with 3 and 4 hours, and sweet potato with 3 hours and 85oC.