E3S Web of Conferences 373, 04025 (2023) https://doi.org/10.

1051/e3sconf/202337304025
ISEPROLOCAL 2022

Cassava as a local material source for some

types of food products
Sri Wulandari1, Ericha Nurvia Alami2, Aniswatul Khamidah3, Afrizal Malik Rizal4, Titiek
Purbiati5, and Ita Yustina3*
1Universitas Pat Petulai, Coffee Science Program, Faculty of Agriculture, Curup, Bengkulu, Indonesia
2Agricultural Technology Assessment Center (BPTP), East Java, Malang, Indonesia
3National Research and Innovation Agency of The Republic of Indonesia (BRIN), Research Center

for Technology and Food Processing, Research Organization for Agriculture and Food, Cibinong
Sciences Center, Cibinong, Bogor, Indonesia
4National Research and Innovation Agency of The Republic of Indonesia (BRIN), Research Center

for Behavioral and Circular Economics, Cibinong Sciences Center, Cibinong, Bogor, Indonesia
5National Research and Innovation Agency of The Republic of Indonesia (BRIN), Research Center

for Horticulture and Plantation, Research Organization for Agriculture and Food, Cibinong Sciences
Center, Cibinong, Bogor, Indonesia

Abstract. The issue of the threat of a world food crisis in 2023 requires all
countries to be able to meet their food needs independently. Indonesia has a
fairly high dependence on wheat because so far wheat is widely used by the
Indonesian people as raw materials for various food products. The world
food crisis can cause a spike in wheat prices and restrictions on wheat
imports. This paper discussed the potential of cassava local food in replacing
wheat in terms of the shelf life and variety of uses of cassava flour, and the
nutritional value and preferences of cassava products. In this research,
cassava was processed into an intermediate product, namely flour, and the
finished product i.e., Brownies, Sponge Rolls, Pandan cookies, Choco
cookies, Samiler, Rengginang. The results showed that cassava flour has the
chemical characteristics of water content 10.745%, protein 0.2%, fat 0.36%,
carbohydrates 88.605%, ash 0.09%, color dimensions with a value of a
(red/green) = 1.4; b (yellow/blue) = 8.3; L (brightness) = 89.30. Cassava
Products had higher protein were cake. Cassava products had higher
carbohydrates were Samiler and Rengginang crackers. While cassava
products with high fat were found in the cookies. The preference for fresh
cassava products, namely samiler and rengginang, was higher than
processed products made from cassava flour, namely brownies, roll cakes,
pandan cookies and choco cookies.

1 Introduction
So far, Indonesia has become one of the largest wheat-importing countries. Wheat
derivatives, namely wheat flour, have become a lifestyle in the world of food in Indonesia.
Wheat flour is very colorful in various types of processed products in Indonesia and in other

* Corresponding author: itay001@brin.go.id

© The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative
Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
E3S Web of Conferences 373, 04025 (2023) https://doi.org/10.1051/e3sconf/202337304025
ISEPROLOCAL 2022

countries [1]. The Covid-19 virus pandemic that has been going on since 2019 and is still on
standby until 2023 has the potential to create a domino effect in the form of a world food
crisis. Under these conditions, the fulfillment of food needs from local food sources will
provide great support to a country's food security [2–4].
Cassava (Monihot esculenta Crantz. L) has advantages as a food source of energy because
it has a high calorie content. There are also varieties of cassava that have a high content of
vitamin A [3]. Indonesia is the third largest producer of cassava after Brazil and Thailand.
Cassava planting areas are evenly distributed throughout Indonesia. According to BPS [5]
in 2015 the highest cassava production reached 7.387.084 Ton, and the average production
per year reached 9 tons, found in Lampung province. However, Cassava has high water
content [6], short shelf life, contains high HCN and bulky. These characteristics become
obstacles for storage and transportation. This can be overcome through processing cassava
into finished and semi-finished products (intermediate product), so that cassava has
flexibility in storage, consumption and distribution.
Previously, many studies have been carried out aimed at obtaining the diversity of
cassava-based products [7–9]. Thus, to optimize the use of cassava in various types of
products, a study was conducted on the potential of fresh cassava or cassava flour as the main
raw material (replacing other ingredients), reviewed based on chemical properties and
respondents' preferences.

2 Material and methods

The study was carried out for 6 months. Cassava used as a raw material in processing is a
glutinous variety. The study used a randomized design complete with a variety of processed
products as a treatment. Cassava is processed into an intermediate product, namely flour
through the stages of stripping, washing, slicing, drying using an oven, grinding, sifting, and
packaging. Cassava is processed into finished products consisting of 1) Brownies, 2) Sponge
Rolls, 3) Pandan cookies, 4) Choco cookies, 5) Samiler, and 6) Rengginang. All processed
products use cassava as the main raw material and are added with complementary ingredients
such as eggs, butter, sugar, salt, chocolate powder, dark chocolate compound, sweetened
condensed milk, emulsifier, jam, baking soda, pandan paste, Choco chips, garlic, leeks.
Flour quality characterization was conducted by laboratory testing based on the SNI 01-
2997-1996 parameters (ie, water content, protein, fat, carbohydrate, ash, starch, brightness,
crude fiber, cyanide acid, degree of fineness), yield, and shelf life at room temperature.
While, the final product quality characterization was conducted by laboratory testing based
on proximate parameters (ie, water content, protein, fat, carbohydrate, ash). The final product
was also conducted by preference testing. The data was analyzed using the one-way
ANOVA, followed by Duncan Multiple range test. The results of the study then
complemented by references and related secondary data.

3 Results and discussion

3.1 Characteristics of cassava flour and modified cassava flour

The processing of cassava into flour can be done by 2 methods, namely without fermentation
(hereinafter referred to as cassava flour) and through the fermentation stage (hereinafter
referred to as modified cassava flour or modified cassava) [10–12]. Many studies were
conducted to improve nutritional value, digestibility, shelf life, overall quality, and
preference for cassava flour [1–3, 9, 12–14]. Soaking and fermentation serve to increase the
degree of whiteness, lower HCN and increase yield [9, 15]. Table 1 shows the chemical and

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physical characteristics of cassava flour and modified cassava flour, as well as an evaluation
based on SNI 01-2997-1996 on cassava flour [16].
Table 1. Chemical and physical characteristics of cassava flour and modified cassava based on SNI
01-2997-1996.
Modified
Cassava
No. Types of analysis cassava flour SNI 01-2997-1996
flour (%)
(%)
1 Moisture content (%) 10,75 8,06* Maximum 12%
2 Protein (%) 0,20 0,79* -
3 Fat (%) 0,36 0,71* -
4 Carbohydrate (%) 88,61 88,95* -
5 Ash (%) 0,09 1,50* Maximum 1,5%
6 Starch (%) 79,53* 85,41* Minimum 75
7 Brightness level 89,30 77,75* Minimum 85
8 Crude fiber(%) 1,89* 0,83* Maximum 4
9 Yield (%) 20,16* 22,70* -
10 Shelf life at room - 3-4** -
temperature (months)
11 Cyanide acid (mg/kg) 27,00* 25,5* Maximum 40
12 Degree of fineness 80 - Minimum 90 (Passed the
(mesh) sieve of 80 mesh)
Source : * [15]
**[11]

According to SNI, the moisture content of cassava flour is a maximum of 12%. Based on
this reference, the moisture content of cassava flour and modified cassava flour according to
SNI is lower than 12% [16]. At the moisture content according to standards, modified cassava
flour can be stored for 3-4 months [10]. With the right moisture content of the material, the
application of packaging techniques can achieve optimal shelf life [12].
In Table 1, that the protein and fat content in modified cassava flour is higher than that of
cassava flour. This is thought to be because the fermentation process serves to help the
breaking of macromolecular bonds. The carbohydrate content dominates the nutritional
content in cassava / modified cassava flour 88,605 – 88.95%. For this reason, cassava has the
potential to replace or complement the staple foods that people usually consume such as rice
and wheat. Cassava flour also has a high starch content of 79.53-85.41, therefore in addition
to cassava / modified cassava flour, so far cassava has been used as raw material for the
tapioca industry [1, 10]. Tapioca flour produced crackers products with a crispy texture and
good volume development such as “Kerupuk” [17].
The brightness of modified cassava/cassava flour reaches 77.75-89.30%. Brighter-
colored flour results from a rapid drying process. Rapid drying can be pursued by expanding
the surface of the material to be dried (through slicing, tuber picking, linking, etc.), increasing
the drying temperature, and lowering the level of air humidity.
Cassava contains HCN which is toxic if consumed. Fresh cassava HCN levels range from
39.56 – 118.41 mg/kg [6]. Cassava with low HCN (< 40 mg/kg) is cassava intended for
consumption. The HCN level will decrease at every stage of the processing carried out. SNI
01-2997-1996 requires a maximum HCN level in cassava flour of 40 mg/kg. According to
Ariani et al. and Muhammad Yerizam [6, 9], cassava HCN levels can be lowered by soaking,
stirring, and changing soaking water every 24 hours. Through this series of stages, the HCN
in cassava is only left at < 1%.

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3.2 Product diversification of cassava

Samiler and Rengginang are types of products that use fresh cassava as the main ingredient.
Brownies, Sponge Rolls, Pandan cookies, and Choco cookies are products that generally use
wheat flour as the main ingredient [8]. The percentage of cassava/modified cassava flour
replacing wheat flour is served in Table 2. Local tuber flour has no gluten (gluten-free), so it
is safe for people with celiac or gluten intolerance. Gluten can exert an influence on the
formation of texture. Therefore, the replacement of wheat flour with cassava flour either
partially or completely leads to a decrease in texture quality. Then it is necessary to adapt to
these differences in characteristics so that preferences are formed [4]. The deterioration of
texture quality can be minimized by the use of fat as an emulsifier. In Table 2, in Sponge
Rolls, the amount of cassava flour compared to other ingredients is the lowest. This is due to
the high use of fat derived from eggs/yolks. It aims to form a soft and sturdy texture when
the cake is rolled. The physical appearance of cassava Products can be seen in Figure 1.

Fig. 1. The physical appearance of Fig. 2. Preferences for cassava products

cassava products (a) Brownies, (b)
Sponge roll, (c) Pandan cookies, (d)
Choco cookies, (e) Samiler, and (f)
Rengginang

Table 2. The amount of cassava/modified cassava flour used in various types of products.
Types of raw The amount of
The amount of cassava/modified
Types of materials cassava in
cassava flour compared to the sum
products replaced by replacing the
of all ingredients used (%)
cassava material (%)
100% modified
Brownies Wheat flour 18,70
cassava flour
100% modified
Sponge roll Wheat flour 16,91
cassava flour
Pandan 100% modified
Wheat flour 42,42
cookies cassava flour
Choco 100% modified
Wheat flour 32,97
cookies cassava flour
Samiler - - 96,85
Rengginang Glutinous rice 100% cassava 97,64

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3.3 Chemical characteristics of cassava products

Based on Table 3, the water content of each casava product is significantly different at the
0.05 level. The highest water content (29.62-30.22%) was found in brownies and Sponge
rolls. Both are types of cakes that are processed using heat through rubbing. High-water food
products cannot be stored at room temperature for a long time. While the types of cookies
and crackers products contain low water, which is around 0.765-4.09%, therefore the product
can be stored for more longer.
The protein content of each product was significantly different at the 0.05 level, ranging
from 0.24-0.77%. Protein content in cakes and cookies is higher, this is due to the use of
protein sources ingredients such as eggs. The addition of other ingredients such as eggs as a
source of protein leads to an increase in protein. While Cracker products do not use protein-
source ingredients, so the protein content becomes low.
Table 3 shows that the fat content of each cassava product is significantly different at the
0.05 level. The increase in fat content in cassava processed products is due to the addition of
margarine and cooking oil. Cassava products that have higher fat content are cookies. While
the increase in fat levels in Brownies, Samiler and Rengginang is due to the use of cooking
oil.
In Table 3, the carbohydrate content in each cassava product was significantly different
at the 0.05 level. Some of the cassava products are also added with other raw materials such
as cornstarch and tapioca. Both can increase carbohydrate levels. In Rengginang, Pandan
cookies, Choco cookies and Sponge Rolls, the use of tapioca flour aims to make a
soft/tender/crispy texture. According to Putri [8] the high composition of modified cassava
flour used results in the high carbohydrate content of refined products.
In Table 3, the ash content of each cassava product was significantly different at the 0.05
level, ranging from 0.340-2.505%. Foodstuffs consist of 96% organic matter and water, while
the rest are mineral elements or organic substances or ash content.
Table 3. The results of chemical analysis of cassava-based processed products.

Water
Protein Fat Carbohydrate Ash
No. Types of products content
(%) (%) (%) (%)
(%)
1 Brownies 29,62b 0,680b 14,98cd 53,90d 0,825c
2 Sponge roll 30,22a 0,775a 12,210e 56,26d 0,530d
3 Pandan cookies 2,720e 0,475c 19,130ab 76,59b 1,090c
4 Choco cookies 4,095c 0,365d 22,000a 72,06c 1,475b
5 Samiler 2,870d 0,310d 14,270d 80,04a 2,505a
6 Rengginang 0,765e 0,245e 17,820bc 80,83a 0,340d
Coefficient of
3,84% 5,71% 11,55% 2,60% 14,34%
Variance
Means with different letter within columns are significantly different (P < 0.05)

3.4 Preference testing of cassava products

The preference test for casava products uses hedonic test on the parameters of color, aroma,
taste, texture and overall preference. Figure 2 shows that the preferences of all products are
good. Panelists have high rating for rengginang and samiler. Pandan cookies are not very
liked by the panelists, even though they received a high rating on texture. This is thought to

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be due to the after taste of Pandan cookies. Application of local flour in food products can
form off flavor and after taste. Both of them become obstacles to product acceptance [7].

3.5 Agroindustry opportunities for cassava products

Cassava flour / modified cassava flour is an intermediate product. It has low moisture content
so the shelf life becomes long. In addition, fresh cassava and cassava / modified cassava flour
can be processed into a variety of products, such as cake, cookie, and cracker. The long shelf
life in food products supports a more widespread marketing distribution [5]. The study of
Raharja et al. [18] in Mojorejo Village, Junrejo District, Batu Tourism City, in 2011 showed
that the cassava cracker processing business had an added value of 48.7%, a profit rate of
95.5%, and an R/C ratio of 1,495. This is an opportunity for the development of cassava-
based agroindustry.

4 Conclusion
Cassava flour and modified cassava standardized in SNI 01-2997-1996, can replace the use
of wheat flour up to 100% in cakes and cookies. The processing of cassava and modified
cassava flour produces a variety of processed products with a moisture content of 29.62-
40.22%, protein content of 0.24-0.77%, fat content of 2.21-22.00%, a carbohydrate content
of 53.90-80.83%, ash content of 0.34-2.51%. The preference for samiler and rengginang is
higher than brownies, roll cakes, pandan cookies and choco cookies. The study resulted for
the implementation of simple and familiar cassava-based food product by using simple
technologies as an opportunity for MSMEs development. Thus, cassava was not only has
the potential to support food security but also able to improve the community's economy in
the cassava production center.

Thanks to Assessment Institute for Agricultural Technology of East Java, Indonesian Agency for
Agricultural Research and Development, Indonesian Ministry of Agriculture for the funding provided,
so that the research can be conducted.

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