The Characteristics of Cassava Var. Gajah ( Manihot esculenta C ) Derivative Products as a Thickening Agent in the Manufacturing of Tamarind ( Tamrindicus indica ) Paste

Abstract

Cassava var. Gajah (Manihot esculenta C) is a typical crop of East Kalimantan which has potential to be developed into a carbohydrate-based agricultural industry commodity. However, the cassava var. Gajah has not been used optimally, and limited research has been done. We conducted this research to utilize cassava derivatives products namely cassava starch and cassava flour as a natural thickening agent (NTA) in tamarind pasta making. The characteristics of paste obtained were identified: its viscosity, water content, ash content, pH, and solubility. This study used a completely randomized design with three replications. With thickening agent concentrations is 1, 3, and 5% (w/v). The results showed that adding a 5% cassava starch had the best effects on the viscosity, water content, and pH of 8,586 Pa.s, 74%, and 2.46%, respectively. Cassava flour 5% gave the highest starch content which is 3.05%. The addition of 3% cassava starch resulted in ash content of 1.66%. Cassava flour 5% gave the highest value in the solubility test, 19.33%, with the solubility speed being slower with the addition of a thickening agent. This study suggests that the derivative products of cassava could be used as an alternative natural thickener in the manufacture of tamarind paste.