KAJIAN KADAR PROTEIN, SERAT, HCN, DAN SIFAT ORGANOLEPTIK PROL TAPE SINGKONG DENGAN SUBSTITUSI TAPE KULIT SINGKONG

Abstract

This study aims to analysis the contents of protein, fiber, HCN, and the organoleptic properties
of Cassava Tapae Cake with Substitution with Cassava Peel Tapae. The method used was experimental
and research design is completely randomized design (CRD) with varition of cassava peel tapae are 0,
20%, 40%, 60%, 80%, and 100%. Results of protein analysis are 0.9608%, 1.2354%, 1.5099%,
1.7844%, 1.9217%, and 2.1962%. fiber contents respectively it was 87.88%, 93.36%, 93.81%, 94.00%,
94.90% and 94.93%. HCN content obtained negative results. The higher the substitution of cassava
peel tapae the higher the protein content and fiber content. Organoleptic properties mixed with
cassava peel tapae that is taste a little bitter, compact texture, aroma is not sour and color tendency of
black.