Cassava Variety and Tuber Tapioca Industry in Indonesia

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II. BIBLIOGRAPHIC REVIEW

A. Cassava and Tapioca Industry 1. Dissemination of Cassava and Tapioca

The manioc Cassava : Maniohot esculenta Crantz is a native of Central America which only in the tropics is flourish, and it was taken by Spaniards and Portuguese to Africa and Asia. It had not been grown successfully on a large scale in the southern part of United State. It was transported from Brazil to Jawa, Singapore and Malaysia around 1850. During the greater part of the 1919-1941, about 98 of the production of tapioca flour was in Jawa in where the plant was generally referred to as cassava and the starch as tapioca flour. Before the Japanese invasion during World War II, there were three large European estates and one Chinese estate in Jawa growing cassava and exporting tapioca starch and food tapioca. These estates were large and well equipped factory then worked up the roots to yield a fine quality of starch. The quality of starch from Jawa was superior to that from Brazil. There were also many small Chinese and Javanese factories making cassava flour and manioc foods. During 1937 and 1938, about 180,000 ton of tapioca were imported into the United States, valued at about 8,000,000, 97 being from Indonesia. These large quantities were imported because of short corn in the United States during 1936 and 1937. In 1939, 172,000 ton of high quality tapioca starch were imported almost entirely from Jawa into the United States. By 1942 this supply was entirely cut off by World War II Brautlecht, 1953.

2. Cassava Variety and Tuber

Thus, cassava has been widely cultivated in Indonesia since it had transferred from Central America at around 1850 serving for food and raw material of starch. Many efforts had been paid to improve variety propagation and its quality needed by customer. In Indonesia, there were many varieties developed based on the foreign variety propagation as shown Table 1 Rakmana, 1997. The roots start to grow and bulk about 3 months after planting and continue to increase in weight until 9 months to 15 months after planting when the crop is usually harvested. During 75 of its growth period it accumulates carbohydrate. The tuber is consisting of the outer peel skin, the sub-periderm 7 rind, and core. The sub-periderm, usually 2 to 3 mm thick, contains 50 of the starch as the core of the tuber does and it also contains most of the hydrocyanic acid HCN, which cause some discoloring of the starch. In large factories, only outer skin or corky layer is removed as it is profitable to recover the starch from rind, which represents about 8 to 15 of the total root by weight Balagopalan, 1988 and Barrett, 1987. Table 1 Varieties developed in Indonesia No. Variety Productivity tonha Carbohydrate HCN mg Hedonic Taste 1 Valenca 20 - 39 Tasty 2 Mangi 20 30 – 37 30 Tasty 3 Betawi 20 – 30 - 30 Tasty 4 Basiorao 30 31.2 80 Rather bitter 5 Bogor 40 30.9 100 Bitter 6 SPP 20 – 25 27.0 150 Rather bitter 7 Muara 40 26.9 100 Bitter 8 Mentega 20 26.0 32 Tasty 9 Adira 1 20 – 35 45.2 27.5 Tasty 10 Gading 20 – 30 36.0 31.4 Tasty 11 Adira 2 20 – 35 40.8 123.7 Tasty 12 Malang 1 36.6 32 – 36 - Tasty 13 Malang 2 31.5 32 – 36 - Tasty 14 Adira 4 35.0 18 - 22 - Rather bitter Source: Rakmana 1997

3. Tapioca Industry in Indonesia

According to the manufacturing industry directory, there are 146 tapioca industries registered in Indonesia in 2003. The industries are mostly situated in Jawa Timor, Jawa Tengah, Jawa Barat, and Lampung with around 91 out of the total number of tapioca industries. Basing upon the classification category of industry scale designated by BPS, these 146 tapioca industries are summarized as shown in Table 2. The large tapioca industries are located in Lampung, Jawa Tengah, and Jawa Timor. In Jawa Barat there isn’t any large industry and all of them are a medium scale tapioca industry in which employs 30 to 50 people BPS, 2004. 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