Effect of Variety and Harvesting Age on Physicochemical and Sensory Properties of Sweet-type Cassava Flour from South Lampung

The aim of this research was to determine the effect of harvesting age, varieties and interaction between harvesting age and varieties on physical properties, chemical and sensory of sweet type cassava flour in South Lampung. The factorial experiment was arranged in a Complete Randomized Block Design (CRBD) with two factors and four replications. The first factor was cassava varieties (3 varieties) and the second factor was age of cassava harvest (2 level of harvesting age). The data were tested for their homogeneity and additivity using Bartlett and Tuckey Tests. The data were analyzed by variance and further tested using Duncan 5%. The results showed varieties significantly affected such as moisture content, flour yield, peel percentage, swelling power and solubility, starch content, amylose, amylopectin, and color. Moisture, yield, peel weight, solubility, starch, amylose, and amylopectin were all strongly affected by the age of cassava harvest There were interaction between varieties and harvesting age on flour yield, solubility at temperature of 80°C, starch and color. Cassava variety of Krembi is most recommended for flour production.