The Process of How To Make Starchy or Tapioca Flour From Cassava - Starch is and is one of the most important substances in the world that can be updated / updated and starch is also an unlimited resource.

Starch can be produced from various grains or plants that produce root tubers. For its use, most of the Starch is used for food. However, if we re-process using a variety of biological, chemical and physical processes, starch can be converted into a variety of products. Currently Starch is widely used as raw material for food, textiles, paper, beverages, adhesives, pharmaceuticals and various building materials.

Well, here I will discuss how to produce starch flour with basic ingredients of cassava. Because cassava is proven to have many superior characteristics than other basic ingredients used as material for making Starch, among others:

• Cassava has a high degree of purity.
• Character Thickers with excellent value.
• Possessing Neutral Flavor.
• Soft texture
• As a very cheap raw material.
• Contains high levels of Starch.
• It is easy to extract with a simple process compared to other starch sources so it is feasible to be produced with * both on a small scale and limited capital.
• Many in demand by the glue industry because the starch from cassava can make the adhesive softer, liquid and stable.
• Have clearer Pasta than others.

The superiority of the above characteristics that makes cassava a lot of devotees.

Oh yes, Maybe many people do not know if the starch is divided into 2 types of choices. There is called Pati Pure or Native Strach, there is also Modified Starch or Modifed Strach. Therefore you must be very careful in choosing Pati products. Let me explain a little about the 2 Starch

Types of Starch

1. Pure Starch (Native Starch)
   The first is Pati Pure. Pati is produced through the process of separation in a natural way, by not adding any chemicals into it. This type of Pure Starch that you can usually use directly when processing some foods, for example Mie.

2. Starch Modification (Modified Starch)
   Type 2 Starch is usually used for the needs of industrial berbagau. In order to be used for industrial purposes, Pati Murni was reprocessed from the start of changing the granular pattern, changing the shape and also the amylase composition and amilopectin molecule, changing the temperature of the paste, the viscosity ratio, how resistance to heat, acid and mechanical agitation to ionic properties . The modifications are intended to meet the requirements of certain standards to suit the characteristics required by the industry.

The two types of starch above is necessary for various purposes in the world. Even this is a promising business opportunity. So there's nothing wrong if you start a business producing starch. Maybe you are wondering, what kind and how to produce starch? Be patient, I will explain below.

PRODUCTION OF SINGKONG FLOAT FLOUR

Because of the rapid technological advances, in the tapioca flour industry or starch flour, now widely used technology we can be grouped into 3.

1. Traditional
   Is a processing industry Starch / tapioca that still require sunlight as heat. To produce with this method will be very dependent on climate / season. Because if the rainy season comes automatic production will stop.

2. Semi Modern
   Is a processing industry of Pati / tapioca which has used a machine in drying. For example oven. So this method does not depend on climate / season.

3.Full Otomate
Is a processing industry Pati / tapioca that already use an automatic machine, from the beginning of the process saampai dengana product ready for market. The tapioca / starch industry that has been using this full automation tool will have very high efficiency, because in the process all production will only require a little human resources, the time will be shorter, besides the industry with this method usually produce tapioca with good quality.

That is the choice of 3 methods to choose according to your needs. If you are planning to do tapioca flour business, then there is no harm in choosing the 3rd option. But if you want to make starch flour for your own needs, you'd better choose the 2nd option. Why? Because if using the first method you will spend a lot of time, it would be better you use Oven as a tool in the drying process. Next I will explain some steps in producing or making Starch Flour.

PRODUCTION PROCESSES MAKE LITTLE FLOUR

1. Peeling
   Certainly the first step is the process of stripping cassava. Things you can do with manual techniques whose purpose is to separate the antata meat of cassava with the skin. During the stripping process, sorting or selection should also be done. This will make it easier to choose high quality cassava or not. Usually low quality cassava is not used for flour, but you can use it for animal feed or consumed by yourself.

2. Washing
   The second process can be done by manual method that is by squeezing cassava that has been peeled in a tub or container that contains water, pastiya aim to clean the dirt that stick to white cassava skin.

3. Smoothing or Dissolution
   Next go into the dissolution stage. Why should it be smoothed or grated? because if it is not shredded, it will unleash us in the next process. So this is not another way to simplify the next ditahp process.