{"id":460,"date":"2023-10-28T02:59:54","date_gmt":"2023-10-27T19:59:54","guid":{"rendered":"http:\/\/www.tneutron.net\/pangan\/?p=460"},"modified":"2023-10-23T14:10:02","modified_gmt":"2023-10-23T07:10:02","slug":"cassava-and-sweet-potatoes","status":"publish","type":"post","link":"https:\/\/www.tneutron.net\/pangan\/cassava-and-sweet-potatoes\/","title":{"rendered":"Cassava and Sweet Potatoes"},"content":{"rendered":"

Cassava<\/strong><\/span>
\n Manioc or cassava is an important source of carbohydrate after rice, maize, and sago.<\/span> Cassava is the botanical name Manihot esculenta Crantz but better known by the name Manihot utilissima.<\/span> Cassava can be used directly as a staple food or processed into semi-finished products in the form of starch cassava (tapioca), dried cassava and cassava flour.<\/span> Damage that occurs in cassava is the changing color of the tuber flesh that there is a bluish color, the process is usually called kepoyoan.<\/span><\/p>\n

Kepoyoan on cassava can be caused by the physiological process that is the enzymatic browning reactions that lead to a sense of cassava become bitter and hard texture.<\/span> Other damage can be flaky skin, bruises and cuts, microbiologically characterized by the growth of mold is accompanied by the emergence of odor and discoloration.<\/span> Biologically characterized by the presence of bite marks \/ holes.<\/span><\/p>\n

No specific quality requirements for commodity cassava, but there is little difference between the characteristics of cassava for direct consumption and characteristics of cassava for industrial purposes.<\/span> Characteristics of cassava for direct consumption and for industry as shown in Table 3.<\/span><\/p>\n

Table 3. Characteristics of cassava for direct consumption and Industry<\/span>
\n\"image\"<\/a><\/p>\n

strong> Sweet Potatoes<\/span>
\n Sweet Potato (Ipomea batatas) is also called sweet potato is one of tubers that have long been known and is also consumed by the people of Indonesia.<\/span> Sweet potato is a food source of carbohydrates and calories (energy) is quite high.<\/span> Aside from being a source of carbohydrates, sweet potatoes also contain other nutrients with a fairly complete nutritional composition as shown in Table 4.<\/span><\/p>\n

Table 4. Nutritional content per 100 grams Sweet Potatoes<\/span>
\n\"image\"<\/a><\/p>\n

Based on the table, the nutrient content of the sweet potato complete enough so that it meets the nutritional standards when used as a staple food in addition to rice and corn.<\/span> Prospects sweet potatoes other than as a source of food for domestic consumers is currently cultivated by some processor processed in the form of chips fried, fried sweet potato chips are exported abroad.<\/span> In the processing industry, the results of sweet potato sweet potato is processed into flour that can be used as a substitute for wheat flour for baking, alcohol, sauces and so forth.<\/span> Sweet potato starch is one ingredient in the manufacture of textiles and paper.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Cassava Manioc or cassava is an important source of carbohydrate after rice, maize, and sago. 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