a) Circumstances (Shape)<\/strong><\/span>
\n Principle<\/strong><\/span>
\n Observation of the test sample with the senses of sight and touch are conducted by panelists who have competence organoleptic testing.<\/span>
\n Ways of working<\/strong><\/span>
\n (1) Spread the sample sufficiently above the watch glass is clean and dry;<\/span>
\n (2) Observe and touch the test sample to determine the shape of the sample;<\/span>
\n (3) Perform the work by at least 3 panelists.<\/span>
\n How to declare results<\/span>
\n (1) If palpable fine powder, then the result is declared “fine powder”;<\/span>
\n (2) If palpable in addition to a fine powder, then the results expressed in accordance with the observations.<\/span><\/p>\n

b) Circumstances (Bau)<\/strong><\/span>
\n Principle<\/strong><\/span>
\n Observation of the test sample with a sense of smell that is done by the panelists who have competence organoleptic testing.<\/span>
\n Ways of working<\/strong><\/span>
\n (1) Take a sample to taste and place on a clean watch glass and dry;<\/span>
\n (2) Smell the sample to determine the odor;<\/span>
\n (3) Perform the work by at least 3 panelists.<\/span>
\n How to declare results<\/span>
\n (1) If the typical smell of tapioca, the result is declared “normal”;<\/span>
\n (2) If the smell in addition to the typical smell of tapioca, the result is declared “not normal”.<\/span><\/p>\n

c) Circumstances (Color)<\/strong><\/span>
\n Principle<\/strong><\/span>
\n Observation of the test sample with a sense of vision that is carried by the panelists who have competence organoleptic testing.<\/span>
\n Ways of working<\/strong><\/span>
\n<\/strong> (1) Take a sample to taste and place on a clean watch glass and dry;<\/span>
\n (2) Observe the color of the specimen;<\/span>
\n (3) Perform the work by at least 3 panelists.<\/span><\/p>\n

How to declare results<\/span>
\n (1) If the typical white color looks tapioca, then the result is declared “normal”;<\/span>
\n (2) If you look in addition to the typical white color tapioca, then the mentioned colors are observed and the results are declared “not normal”.<\/span><\/p>\n

d) Water content<\/strong><\/span>
\n<\/strong> Principle<\/strong><\/span>
\n The water content was calculated based on weight lost during heating in an oven at temperature (130 \u00b1 3) \u00b0 C.<\/span>
\n Equipment<\/span>
\n (1) The oven is calibrated with a precision of 1 \u00b0 C;<\/span>
\n (2) Balance analytical calibrated to the nearest 0.1 mg;<\/span>
\n (3) Desiccator containing desiccant;<\/span> and<\/span>
\n (4) The cup lids.<\/span><\/p>\n

Ways of working<\/strong><\/span>
\n (1) Preheat the cup and its lid in the oven at (130 \u00b1 3) \u00b0 C for approximately one hour and cooled in a desiccator for 20 minutes to 30 minutes, then weighed with an analytical balance (cup and lid) (W0),<\/span>
\n (2) Insert 2 g of sample into the dish, lid, and weigh (W1),<\/span>
\n (3) Heat the cup containing the sample in an open state by putting the lid cup beside the cup in an oven at temperature (130 \u00b1 3) \u00b0 C for 1 (one) hour after the oven temperature (130 \u00b1 3) \u00b0 C,<\/span>
\n (4) Close the cup when it was still in the oven, move immediately into a desiccator and let cool for 20 minutes to 30 minutes so that the temperature is equal to room temperature and then weighed (W2),<\/span>
\n (5) Perform duplicate work, and<\/span>
\n (6) Calculate the water content in the sample.<\/span><\/p>\n

Calculation<\/strong><\/span>
\n<\/a><\/p>\n

Description :<\/span>
\n W0: weight of the empty cup and lid, expressed in grams (g);<\/span>
\n W1: weight of the cup, lid and sample before drying, expressed in grams (g); and<\/span>
\n W2: weight of the cup, lid and sample after drying, expressed in grams (g).<\/span><\/p>\n

Thoroughness<\/strong><\/span>
\n The range of the results of two repetitions maximum of 2% of the average value of the results of water content.<\/span> If the range is greater than 2%, then the analysis should be repeated.<\/span><\/p>\n

e) Levels Abu<\/strong><\/span>
\n<\/strong> Principle<\/strong><\/span>
\n Principle analysis abutotal levels in Dry Ash is oxidize or burn all organic substances at high temperatures (550 + 5) \u00b0 C and then perform the weighing agent is left (to form white ash).<\/span><\/p>\n

Equipment<\/strong><\/span>
\n (1) The furnace is calibrated with a precision of 1 \u00b0 C;<\/span>
\n (2) Balance analytical calibrated to the nearest 0.1 mg;<\/span>
\n (3) Desiccator containing desiccant;<\/span> and<\/span>
\n (4) The cup ashing.<\/span>
\n Ways of working<\/span>
\n (1) Heat the porcelain cup at a temperature of 105 \u00b0 C oven for approximately one hour and cooled in a desiccator so that the same temperature as the room then weighed with an analytical balance (W0),<\/span>
\n (2) Material smoothed with a mortal, and weigh 3-5 grams of sample into the dish and weigh (W1),<\/span>
\n (3) Perform authoring sample with light spirits to smokeless.<\/span>
\n (4) Place the cup containing the sample in a furnace at a temperature of (550 + 5) \u00b0 C until a white ash and gained weight stays,<\/span>
\n (5) Perform temporary cooling so that the temperature is not too high, then move immediately into a desiccator so that the same temperature as the room then weighed (W2),<\/span>
\n (6) Do the job Duplo, and<\/span>
\n (7) Calculate the ash content in the sample.<\/span><\/p>\n

f) Fiber Coarse<\/strong><\/span>
\n<\/strong> Principle<\/strong><\/span>
\n Crude fiber is the part that can not be hydrolyzed by sulfuric acid (H2SO4 1.25%) and sodium hydroxide (NaOH 3.25%).<\/span> Sections were calculated gravimetrically.<\/span><\/p>\n

Equipment<\/strong><\/span>
\n (1) Oven;<\/span>
\n (2) Balance analytical calibrated to the nearest 0.1 mg;<\/span>
\n (3) The vacuum pump;<\/span>
\n (4) Cooling upright;<\/span>
\n (5) The 500-ml Erlenmeyer flask;<\/span>
\n (6) Glass trophy;<\/span>
\n (7) Buchner funnel;<\/span>
\n (8) Mortar;<\/span>
\n (9) The plate aluminum or porcelain;<\/span>
\n (10) Filter paper was berabu, with specifications particle retention liquid 20 \u03bcm to 25 \u03bcm;<\/span> and<\/span>
\n (11) Sudip or spoon.<\/span><\/p>\n

Reagent<\/strong><\/span>
\n (1) A solution of sulfuric acid (H2SO4 =) 1.25%;<\/span>
\n Dissolve 13.02 mL H2SO4 pa (96%) into distilled water, then chop up to 1000 mL.<\/span>
\n (2) 3.25% NaOH solution;<\/span> Dissolve 3.25 g NaOH in 100 mL of distilled water;<\/span>
\n (3) K2SO4 105;<\/span> and<\/span>
\n (4) Ethanol 96%.<\/span><\/p>\n

Ways of working<\/span>
\n (1) Weigh 2-4 g sample (W) and insert it into the 500-ml Erlenmeyer, add 50 ml of 1.25% H2SO4 solution and then simmer for 30 minutes using an upright cooler;<\/span>
\n (2) Add 50 mL of 3.25% NaOH then simmer for 30 minutes using an upright cooler;<\/span>
\n (3) In hot conditions, filtered with a Buchner funnel containing filter paper that has been dried and known weight;<\/span>
\n (4) Wash the sediment contained on filter paper in a row with 10% K2SO4 heat, hot water and ethanol 96%;<\/span>
\n (5) Lift the filter paper and its contents, put into an oven and dried at 105 \u00b0 C, cool and weigh up to fixed weights (W1);<\/span>
\n (6) If it turns crude fiber content greater than 1%, abukan filter paper and its contents, weigh up the weight remains (W2);<\/span> and<\/span>
\n (7) Perform duplicate work.<\/span><\/p>\n

g) Levels of Starch<\/strong><\/span>
\n<\/strong> Principle<\/strong><\/span>
\n Hydrolysis of carbohydrates into monosaccharides that can reduce Cu2 + to Cu1 +.<\/span> Excess Cu 2+ can be iodometri dititar.<\/span><\/p>\n

Equipment<\/strong><\/span>
\n (1) Balance analytical calibrated to the nearest 0.1 mg;<\/span>
\n (2) electric heater;<\/span>
\n (3) a water bath;<\/span>
\n (4) Cooling upright;<\/span>
\n (5) Stopwatch;<\/span>
\n (6) 500 ml Erlenmeyer flask;<\/span>
\n (7) flask of 500 mL, 100 mL calibrated;<\/span>
\n (8) Funnel;<\/span>
\n (9) measuring cup;<\/span>
\n (10) Buret;<\/span>
\n (11) Pipette volumetric 25 mL, 10 mL calibrated;<\/span> and<\/span>
\n (12) Pipette drops.<\/span><\/p>\n

Reagent<\/strong><\/span>
\n (1) A solution of hydrochloric acid, HCl 3% and 1 M;<\/span>
\n (2) A solution of sodium hydroxide, NaOH 30% and 1 M;<\/span>
\n (3) A solution of acetic acid, CH3COOH 3%<\/span>
\n (4) The solution Luff-Scrhoorl;<\/span> dissolve 143.8 g anhydrous Na2CO3 in 300 mL of distilled water.<\/span> While stirring, add 50 g of citric acid which had been diluted with 50 mL of distilled water.<\/span> Add 25 g CuSO4.5H2O diluted with 100 mL of distilled water.<\/span> Transfer the solution into a 1 liter flask, align to mark the lines with distilled water, and shake.<\/span> Leave overnight and filter if necessary.<\/span> This solution has a concentration of Cu 2+ 0.1 N<\/span>
\n (5) A solution of potassium iodide, KI 20%;<\/span> dissolve 20 g of potassium iodide pa with distilled water to 100 mL.<\/span>
\n (6) A solution of sulfuric acid, H2SO4 25%;<\/span> dissolved in 138 mL of H2SO4 pa (98%, Aj 1.84) with 745 mL of distilled water.<\/span>
\n (7) A solution of sodium thiosulphate, Na2S2O3, 0.1 N;<\/span>
\n – Dissolved in 100 mL 1 N sodium thiosulfate solution with CO2-free distilled water to 1 L;<\/span>
\n – Manufacture of sodium thiosulphate 1 N;<\/span> Dissolve 248 g of sodium thiosulfate 5 H2O with CO2-free distilled water (that has been boiled first) so that 1 L.<\/span>
\n – Standardized sodium thiosulphate 0.1 N.<\/span>
\n (8) 0.5% starch solution;<\/span> dissolve 0.50 g of starch with hot water to 100 mL.<\/span>
\n (9) litmus paper;<\/span>
\n (10) indicator phenolphthalein (PP);<\/span> Luff-density testing solution Scrhoorl:<\/span>
\n (1) Pipette 25 ml of Luff-Scrhoorl then add 3 g KI and 25 mL of H2SO4 6 N. Titar with Na2S2O3 solution of 0.1 M to 0.5% starch solution indicator.<\/span> The number of Na2S2O3 solution used for titration is (25 \u00b1 2) mL;<\/span>
\n (2) Pipette 10 ml of Luff-Scrhoorl then enter into a 100 mL volumetric flask, align the solution to mark the lines with distilled water and shake (b).<\/span> Pipette 10 mL of the dilution and insert it into the Erlenmeyer containing 25 ml of HCl 0.1 N. Enter the Erlenmeyer preformance into boiling water bath and leave for 1 hour, then remove and let cool.<\/span> Dilute with distilled water and titar with 0.1 N NaOH solution with indicator PP;<\/span>
\n (3) Pipette 10 mL dilution (b) enter into Erlenmeyer and titar with 0.1 M HCl with the indicator PP.<\/span> 0.1 M HCl solution used for titration should be at about 6.0 mL to 7.6 mL.<\/span>
\n (4) Luff-Scrhoorl solution must have a pH of 9.3 -9.4.<\/span><\/p>\n

Ways of working:<\/span>
\n (1) Weigh carefully 5 g of sample into a 500-ml Erlenmeyer;<\/span>
\n (2) Add 200 mL 3% HCl, and simmer for 3 hours with cooling upright;<\/span>
\n (3) Cool and neutralize with 30% NaOH solution (with litmus or phenolphthalein), and added a little CH3COOH 3% agar solution is slightly acidic atmosphere;<\/span>
\n (4) Transfer contents into a 500 mL volumetric flask and align to mark the line, then strain;<\/span>
\n (5) Pipette 10 mL of distillate in a 500 mL Erlenmeyer flask, add 25 ml of luff (with a volumetric pipette) and some boiling stones and 15 mL of distilled water;<\/span>
\n (6) Heat the mix with the flame remains.<\/span> Keep the solution may boil within 3 minutes (use a stopwatch), continue to boil for exactly 10 minutes (calculated from the moment it begins to boil and use a stopwatch) and then rapidly cooled in a tub of ice;<\/span>
\n (7) Once cool add 15 ml of 20% KI solution and 25 mL of 25% H2SO4 slowly;<\/span>
\n (8) Titar immediately with 0.1 N Na2S2O3 solution until the solution is yellow or light brown, then add 2 mL to 3 mL of starch solution until the solution blue.<\/span> Titration is resumed until the milky white solution (V1);<\/span>
\n (9) Make workmanship for the blank, (V2);<\/span>
\n (10) Calculate the equivalent weight of glucose CuSO4.5H2O reduced.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

a) Circumstances (Shape) Principle Observation of the test sample with the senses of sight and touch are conducted by panelists who have competence organoleptic testing. Ways of working (1) Spread the sample sufficiently above the watch glass is clean and dry; (2) Observe and touch the test sample to determine the shape of the sample; …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1820],"tags":[598,604,605,603,606,601,602,600,599,607],"class_list":["post-446","post","type-post","status-publish","format-standard","hentry","category-english","tag-tapioca-flour","tag-tapioca-flour-carbs","tag-tapioca-flour-crepes","tag-tapioca-flour-gluten-free","tag-tapioca-flour-healthy","tag-tapioca-flour-nutrition","tag-tapioca-flour-paleo","tag-tapioca-flour-pancakes","tag-tapioca-flour-recipes","tag-tapioca-flour-tortillas"],"_links":{"self":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts\/446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/comments?post=446"}],"version-history":[{"count":1,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts\/446\/revisions"}],"predecessor-version":[{"id":3173,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts\/446\/revisions\/3173"}],"wp:attachment":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/media?parent=446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/categories?post=446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/tags?post=446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}