8 This directory indicates that there is no small industry of tapioca flour
processing, but according to the department of industry and trade of Bogor regency, there are 7 tapioca flour industries of which capacity varies from 30 to
5,000 ton per year. Table 2 Number of tapioca industry in Indonesia
Type of Industry
Employee
Small Industry
5–19
Medium Industry
20–99
Large Industry
100 over
Total East Jawa Jawa Timur
8 4
12 Central Jawa Jawa Tengah
45 6
51 WestJawa Jawa Barat
31 31
Lampung 22
14 39
North Sumatera Sumatera Utara 6
2 8
West Sumatera Sumatera Barat 1
1 South Sulawesi Sulawesi Selatan
1 1
2 North Sulawesi Sulawesi Utara
1 1
Riau 1
1 Total
115 28
146
Source: BPS 2004
4. Processing of Cassava
1 Starch Process Sharing Cassava is one of richest sources of starch. The tuber root contains about
30 of starch and is low in proteins, soluble carbohydrates, and fats. Extraction of starch from cassava is a simple and straightly process without the problems
associated with the manufacture of corn, wheat, or other cereal starches. The process is differed from other starch crops that the extraction is applied at micro,
small, medium, and large scale of production. Consequently, 3 producers cassava, Aci, and tapioca play the roles each other for producing tapioca flour in the target
area Appendix 6. The first is cassava producer who harvests cassava roots and peel skin off
by knife after adhering soil removed from roots within 24 hours after harvesting. The second is Aci producer who processes the peeled tuber supplied by cassava
producer and produces crude tapioca Aci within 1 to 2 days. The third is tapioca producer who manufactures tapioca flour from Aci supplied by Aci producer.
9
Peeling
Cassava Producer
Smashing Rasping
Extraction Sedimentation
Drying Sieving
Pulverizing
Tapioca Flour
Crude Tapioca Aci
Harvesting
Aci Producer
Tapioca Producer
Peeled Tuber
The most essential factor in the production of good quality tapioca is that the whole process from harvesting the tubers to completion of the final product
should be carried out in the shortest time possible, since deterioration sets in from the time to root harvest and proceeds throughout the process Balagopalan, 1988,
Eris 2005, and Rochaeni 2004.
Figure 1 Production flow by three produces 2 Starch Process Stage
Basically, cassava starch manufacturing can be divided into the following stages:
1 Washing and peeling of the tubers to remove and separate all adhering soil and as much protective epidermis as necessary.
2 Smashing or disintegration to destroy the cellular structure and to rupture the cell walls to release the starch as discrete, undamaged granules from
other insoluble matter. 3 Screening or extraction to separate comminuted pulp into two fractions, i.e.
waste fibrous material and starch milk. 4 Purification or dewatering to separate the solid starch granules from their
suspension in water by sedimentation.
10 5 Drying to remove sufficient moisture from the damp starch cake obtained
during the separation stage so as to reduce. the moisture content from 14 to 35 to 12 to 14, a level low enough for long-term storage.
6 Finishing operations such as pulverizing, sifting, and bagging. The quality of tapioca starch produced depends to a great extent on the
proper performance of the whole series of operations for separating the pure starch from soluble contaminants. They result in concentrated suspension of
starch in clean water, and the entire processing of cassava must be completed within as short a time as possible. It is also noted that the separation of free starch
from its suspension in the clean water is a key processing because of the very rapid chemical changes in the solution and formation of very stable complexes
between starch and proteins fatty materials from which it is almost impossible to separate the pure starch Balagopalan, 1988.
3 Cassava Material Balance According to Balagopalan 1988, cassava tuber has an average
composition of 60 to 65 moisture, 30 to 35 carbohydrate, 02. to 0.6 ether extractives, and 1 to 2 crude protein. Carbohydrate fraction contains 3.2to 4.5
crude fiber and 95 to 97 nitrogen- free-extract NFE. The tuber NFE contains 80 starch and 20 sugars and amides.
These contents are varied according to the varieties, soil profiles, fertilizer application, cultivation techniques, and growth periods before harvest. The starch
content increases with the growth of tuber and reaches a maximum between the 8
th
and 12
th
month after planting. If 1,000 ton cassava is harvested at the right timing of growth, the starch is supposed to be approximately retained as much as
230 kg, counting the amount of the tuber skin 30 and losses starch base: 10 kg, and also the amount of the by-product so called “Ampas” of “Onggok” 38
as shown in Appendix 6 Rris, 2005 and LJAP, 2006.
B. Tapioca Customers
