Pengaruh Penambahan Tawas pada Air Produksi Terhadap Kualitas Tepung Tapioka di PT. Florindo Makmur Sei Rampah

Abstract

We have done a research about the effect of increment alum in production water on quality of tapioca flour at PT. Florindo Makmur Sei Rampah. The increment of alum varited that is 0-2 sacks and 2-4 sacks. The increment of alum is much as 0-2 sacks produce pH water (5-6), rate SO₂ (27 ppm), Baume (viscosity) (18), pH of water tapioca flour (6-7), colour (93,5), screen (0,05%), and analysis of is cooked result is visual colour (grayish), and texture (elastic). The increment of alum is as much as 2-4 sacks produce pH water (4-5), rate SO₂ (30 ppm), Baume (viscosity) (19-20), pH of water tapioca flour (5-6), colour (>93,5), screen (<0,05%) and analysis of things cooked result is visual colour (white) and texture (elastic). This show that using of alum in production water with range 2-4 sacks can produce good tapioca flour according to standart quality tapioca flour PT. Florindo Makmur. Universitas