Chemical Characteristics and Sensorial Attributes of Cassava Genotypes at Different Harvesting Times

E. Ginting, J. S. Utomo, T. S. Wahyuni

Research output: Contribution to journalConference articlepeer-review

Abstract

Chemical composition and sensorial attributes may affect the quality of cassava products as well as the consumer acceptance. Therefore, such characteristics were studied in 16 cassava genotypes. The stem cuttings were planted in December at Jambegede Experimental Station in Malang and subsequently harvested at seven and 10 months. A decrease and increase in moisture, dry matter, HCN, starch, and amylose content of the fresh roots was observed during the harvesting time of seven and 10 months. Based on the starch content, three check varieties (Adira 1, Litbang UK 2, and UJ 5) seemed to have an optimum maturity of approximately10 months, while eight promising clones were around 6-10 months, namely OMM 1207-22, OMM 1207-57, OMM 1207-50, MLG 10311-25Gy-1, MLG 10311-50Gy-105, OMM 1201-63, OMM 1204-09, OMM 1204-36 and five clones ≥ 10 months, namely OMM 1206-091, OMM 1206-112, OMM 1207-50, OMM 1207-48, and Adira 4-10Gy-7. All genotypes contained HCN < 50 ppm, thus they were safe for direct consumption purposes. The sensorial attributes of OMM 1204-36 and Adira 4-10Gy-7 steamed roots (color, taste, texture, and flesh root development) were fairly liked. OMM 1204-36 is particularly promising to be released as a cassava variety with good taste and early (7 months) maturity.

Original languageEnglish
Article number040075
JournalAIP Conference Proceedings
Volume3098
Issue number1
DOIs
Publication statusPublished - 24 Oct 2024
Externally publishedYes
Event2022 Premiere International Seminar on Engineering, Chemical and Biological - Medan, Indonesia
Duration: 19 Dec 2022 → …

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