| dc.description.abstract | Postharvest technology of Cassava (Manihot esculenta Crantz) in Indonesia developed continually to ensure cassava becomes alternative staple food that has equivalent properties to rice in terms of product handling and consumer acceptance. Dried planed-cassava produced by grating cassava longitudinally using perforated grater has such physical properties. In this report, sensory properties of cooked dried planed-cassava from different varieties of local cassava (Buton, Pacar, Gajah, and Yellow) are determined. The experiment arranged in completely randomized design and each level of treatment repeated for three times. Hedonic and hedonic quality for taste, texture, color, and aroma evaluated. Data were analyzed using non-parametric statistics (Kruskal-Wallis test) and followed by multiple comparison test at ? of 1%. Cassava varieties affected significantly on all hedonic sensory properties and one of hedonic quality sensory properties (color). Cooked of dried planed-cassava preserved from Pacar variety has the best hedonic properties (preferably) among the four cassava varieties observed with the sensory score of 2.46 (from score between 1-5 for very like, like, rather like, dislike, and very
dislike). | |
