CHARACTERISTIC OF VARIOUS CASSAVA VARIETIES FOR THE PRODUCTION OF MOCAF IN GUNUNG KIDUL
Sukuriyati Susilo Dewi, Senja Tri Hastutik, Chandra Kurnia Setiawan
Department of Agrotechnology, Faculty of Agriculture, Universitas Muhammadiyah Yogyakarta
Abstract
Cassava is one of the main crops developed in the Gunung Kidul used as local staple food. There are various varieties cultivated, but its characteristic remains unknown. This information are required to be investigated further as the characteristics of each variety, particularly the nutrient content and physical properties would determine the success of Mocaf (Modified cassava flour) production. This study was conducted using Completely Randomized Design (CRD) consisting of 5 varieties tested, namely Kirik, Gambyong, Jawa, Gatotkaca, and Bamban. Tuber harvested from a 9-months-aged cassava plant were measured for various nutrient contents (protein, ash, starch, fiber, fat, carbohydrate, HCN) and physical properties (tuber color, organoleptic, viscosity, and moisture content). The physical properties and nutrient contents contained in the tuber were varied among varieties. Variety exhibiting the best quality and characteristic among all tested varieties for mocaf production was Bamban. The tuber of this variety had white color (91.53) and contained 18.10 ppm HCN, 77.84% starch, 1.11% protein, and 9.04% dietary fiber. However, these characteristics still had not yet met the national standards of Indonesia, particularly regarding its HCN and starch contents.
Keywords: cassava, characteristic, varieties, Mocaf
Topic: International Conference on Sustainable Agriculture