The Effects of Some Additives On Characteristics RVA Profile of Cassava Flour

Abstract

Abstract The use of wheat flour as a raw material in the manufacture of other food products will cause dependence on imports of wheat flour in Indonesia. One of the opportunities to suppress wheat imports is to develop local flour, including cassava flour. To be applied further, one of the characteristic parameters that can be observed from local flour is its viscosity profile. This study object to determine the effect of several additives on the RVA (Rapid Visco Analysis) profile of cassava flour. Several modifications were made by adding several types of additives, including: salt, sugar, developer, emulsifier and various hydrocolloids using various concentrations of 0.5 to 4%. Based on the results of the analysis, the presence of types and variations in concentration resulted in varying characteristics based on the results of the RVA analysis. With increasing levels of guar gum and xanthan gum, the peak viscosity increases. However, it is different with the addition of concentration in the developer and malto dextrin forms a peak at the concentration of additives added. These results can be used further as consideration for the formulation process and application of further processed products.