Page 164 - Proceeding The 2nd International Seminar of Science and Technology : Accelerating Sustainable Innovation Towards Society 5.0

nd
The 2 International Seminar of Science and Technology
“Accelerating Sustainable innovation towards Society 5.0”
ISST 2022 FST UT 2022
Universitas Terbuka
Harvest
cassava

Fresh sweet Fresh
cassava sales processing

Leather Chips raw material Mocaf raw material
waste

Animal feed and solid Mocaf rengginang
fertilizer raw material

Figure 1. Flowchart of cassava diversification at the research site.

3.1 Analysis of Advantages and Added Value of Making
Processed Products Made from Cassava Cassava
3.1.1 Chips the Production of Cassava
Chips in Sungai Suci Farmers Group are carried out daily by involving
family workers (wife assisted by husband and children). Each family's
average production capacity of cassava chips is 45 kg/day from 100
kg of fresh cassava. The continuity of cassava chip production is
highly dependent on weather conditions because it is related to drying.
Cassava will be processed into chips, first peeled, and washed
thoroughly from the remnants of the still attached soil. Next, the
cassava is boiled in an aluminum pot for about 20 minutes (until half
cooked) on a wood stove. After boiling, cassava is soaked for 12 hours
in clean water. The next process is a second wash to remove mucus,
then boiling again for about 20 minutes until cooked (cassava begins
to break), drained, and cooled. Boiling for two times aims to make the
cassava easy to slice, and the appearance of the chips remains white
(not yellowed) when dry. After cooling, the cassava is sliced thinly

ISST 2022 – FST Universitas Terbuka, Indonesia 141
International Seminar of Science and Technology “Accelerating Sustainable
Towards Society 5.0