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
Tapioca starch is extensively used in the textile industry, paper industry, and industry for making tapioca dextrin. This dextrin is practically odorless no
smell and is well suited for use as an adhesive for postage and other stamps, gummed envelopes, tape, stickers, and etc. Tapioca starch is also used in making
11 plywood and veneer adhesives and in laundries. For laundry use, it is regarded as
inferior to rice starch. Tapioca flour is used as a food in cracker krupuk, snack, pudding, pie, instant noodle, bread, and so many other tapioca based foods
Brautlecht, 1953. Thus, tapioca has been using as a raw and basic material for food
industries and non- food industries such as paper industry, textile industry and ply wood industry indicating many customers looking for tapioca. But the
consumption of tapioca has been gaining the same consumption volume in last few years according to Rochaeni 2004.
Food industries, especially syrup, instant noodle, and bakery industries are a top three customer. In non-food industry, paper and sorbitol industries are a
good customer of tapioca. All industries except others mentioned in the Table-1. have been increasing their consumption year by year, approximately 6 to 8
growth rate in case of food industry and 7 to 9 growth rate in case of non food industry as well.
In addition to the current customers using tapioca, the potential industries are identified to use tapioca as raw material for their food products more and non-
food industries as well. The marketing effort is quite important for further development of market.
Table 3 Consumption of tapioca in 1999-2003
Unit: ton
Sector 1999
2000 2001
2002 2003
1. Food Industry 455,641
493,221 530,801
568,381 605,961
1-1. Syrup 192,177
206,046 219,915
233,783 247,652
1-2. Instant Noodle 127,032
137,838 148,645
159,451 170,257
1-3. Bakery 99,792
109,847 119,902
129,958 140,013
1-4. Biscuit 36,640
39,490 42,339
45,189 48,039
2. Non-Food Industry 133,605
145,679 158,114
170,549 182,983
2-1. Paper 78,730
83,536 88,702
93,869 99,035
2-2. Textile 7,152
7,423 7,694
7,964 8,235
2-3. Sorbitol 47,723
54,720 61,718
68,716 75,713
3. Others 442,772
386,471 330,171
273,871 217,570
Total 1,032,018
1,025,371 1,019,086
1,012,801 1,006,514
Source: Deppreindag 2004 and Rochaeni 2004
12
C. Quality Assurance 1. Concept of Quality Assurance and Components
