{"id":446,"date":"2023-12-05T04:12:25","date_gmt":"2023-12-04T21:12:25","guid":{"rendered":"http:\/\/www.tneutron.net\/pangan\/?p=446"},"modified":"2023-12-01T10:23:50","modified_gmt":"2023-12-01T03:23:50","slug":"tapioca-flour-quality-testing","status":"publish","type":"post","link":"https:\/\/www.tneutron.net\/pangan\/tapioca-flour-quality-testing\/","title":{"rendered":"Tapioca Flour Quality Testing"},"content":{"rendered":"

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\"image\"<\/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<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","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"],"yoast_head":"\nTapioca Flour Quality Testing - TN Pangan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tneutron.net\/pangan\/tapioca-flour-quality-testing\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Tapioca Flour Quality Testing - 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