Jurnal Wacana Pertanian Vol. 16 (2): 56—63, Desember 2020 pISSN: 1412-369X eISSN: 2655-769X 56 R. W. Arief, E. Novitasari, dan R. Asnawi TINGKAT KESUKAAN KONSUMEN TERHADAP OLAHAN BASAH DAN OLAHAN KERING DENGAN BAHAN BAKU BEBERAPA JENIS TEPUNG KASAVA Levels of Consumer Preference of Wet and Dried Processes with Some of Cassava Fluor as Raw Materials Ratna Wylis Arief, Erliana Novitasari, dan Robet Asnawi Balai Pengkajian Teknologi Pertanian (BPTP) Lampung, Jl. ZA. Pagar Alam No.1A, Rajabasa, Kec. Rajabasa, Kota Bandar Lampung, Lampung Email: r_wylis@yahoo.co.id ABSTRACT Cassava flour is a modified cassava flour which is similar to cassava flour, but the manufacturing process has been done with improvements and refinements. The quality of cassava flour produced is determined by the processing process of the type / variety of cassava used as raw material. This study aims to determine the level of consumer preference for wet and dry preparations, yield, and the break-even price of cassava flour from several varieties of cassava. The study used 2 varieties of cassava (UJ 5 and Klenteng) and 2 immersion treatments (addition of starter Bimo-CF and without addition of starter Bimo-CF), to determine differences in the resulting processed products. The results of the addition of the Bimo-CF starter to cassava flour, in wet processed (sponge cake) and dry processed (stick) products were preferred by consumers compared to those without the addition of Bimo-CF starter. The addition of starter Bimo-CF resulted in cassava flour with a higher yield and lower break-even point compared to without the addition of Bimo-CF starter, both on varieties UJ 5 and Klenteng. Keywords: cassava, consumers, favorites, flour PENDAHULUAN Tepung kasava adalah tepung ubikayu modifikasi, merupakan produk yang mirip dengan tepung gaplek, namun dilakukan perbaikan dan penyempurnaan pada proses pembuatannya. Proses pembuatan tepung kasava dilakukan dengan melakukan penyawutan untuk memperkecil ukuran ubikayu, sehingga dapat mempercepat proses pengeringan dan mencegah tumbuhnya jamur pada ubikayu . Kemudian pada proses perendaman ditambahkan starter yang terdiri dari kumpulan bakteri asam laktat yang akan berperan pada proses metabolisme senyawa-senyawa dari ubikayu pada saat perendaman, sehingga akan dihasilkan tepung kasava yang lebih putih, halus, dan aroma ubikayu yang rendah. Badan http://ojs.stiperdharmawacana.ac.id