| dc.description.abstract | Background : Cassava is a food that is relatively inexpensive. The chemical and nutritional components of cassava consist of carbohydrates, proteins, fats, fiber, minerals (F, Fe, Ca), vitamins C and B1, non-nutritive substances such as tannins, and water. The components and nutrients found in cassava make it suitable as an alternative growth medium for fungi, commonly referred to as naturalmedia. Objective : This research aims to determine the effect of storage on the organoleptic characteristics of dried cassava tuber. Method : Cassava tubers are dried in a drying cabinet for 3 days. The dried cassava tubers are weighed, then heated, filtered, and placed into a baking tray. Then baked in the oven at 50℃ for 2 days. After that, the samples were placed in closed pots and stored at room temperature for 0, 7, 14, and 21 days while observing their organoleptic properties. Results : The results of the research conducted by observing the organoleptic properties of dried cassava stored for 0, 7, 14, and 21 days showed organoleptic test results in terms of color, shape, aroma, and taste that were both similar and different. Conclusion : Based on the research findings, it can be concluded that storage can affect the organoleptic characteristics of dried cassava tuber. | en_US |
