Penggunaan Ubikayu (Manihot Utilissima) Pada Pembuatan Wuak Piuak Sebagai Pengembangan Makanan Tradisional Kabupaten Limapuluh Kota

Harni, Mimi and Fadri, Rince Alfia (2015) Penggunaan Ubikayu (Manihot Utilissima) Pada Pembuatan Wuak Piuak Sebagai Pengembangan Makanan Tradisional Kabupaten Limapuluh Kota. In: Prosiding Seminar Nasional Ketahanan Pangan dan Pertanian Berkelanjutan : tantangan dan Peluang Implementasi Teknologi Dalam Prespektif Nasional. Politeknik Pertanian Negeri Payakumbuh, Payakumbuh, B-37. ISBN 9789799869173

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Abstract

This Research had been done in food processing. Chemical and microniology of agricultural polytechnic state of Payakumbuh. The aim of this research was to determine the formulation of the percentage of cassava that can be added to reduce the use of rice in the Wuak piuak without change means in terms of nutritional value. complete random design was used in this case by five treatments and three repetitions. one treatment as a control withot the addition of cassava (basic formulation) and 4 treatments with the adition of cassava 25,50.,75 and 100). advanced test form data was done by using duncan's new multiple range test (DNMRT)at 5% real level. based on research that has been done the treatment chosen is the adition off cassava 100% (E) altrough based on chemical analysis of this treatment is the lowest. The adition of cassava 100% selected to substitute treatment without the addition of cassava (control). the result of chemical analysis of this treatment are : 51,27% moisture content, 1,18% ash, 2,09% fat and 34,36% starch content

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