Diversification of Tapioka Flour in the Making of Food Fiber Enriched Flakes (Dietary Fiber) of Coconut Flour

Abstract

Research on diversification of tapioca flour in producing flakes enriched by dietary fiber from coconut residue flour has been conducted. Tapioca flour as a source of carbohydrate was obtained by extracting cassava (Manihot Esculenta Crantz) while coconut residue flour as a source of dietary fiber was prepared from VCO processing waste. The result of the experiment showed that cassava starch can be used in producing flakes and by the addition of coconut residue flour, it influents to the content of water, ash, protein, carbohydrate, fat, dietary fiber as well as mineral content. The mixture of 75% of tapioca flour and 25% of coconut residue flour (F2) was chosen as the most favorite product during organoleptic test (odor, taste, texture, color, chipness) with water content 3.30%, ash 1, 77%, protein 2.44%, fat 14.48%, carbohydrate 78.22%.