Cereals and tubers to grow in Indonesia. Cereal Production especially rice as food poko and tubers are high. Similarly, with increasing population, demand for cereals and tubers as a source of energy continues to rise. Plants with high carbohydrate content such as cereals and tubers in generally resistant to high temperatures. Cereals and tubers are often served in the form of fresh, boiled or steam, it depends on the tastes. Business diversification is very important food in an attempt to overcome the problem of dependence on one staple food only. For example, by cultivating cereals and root crops into various forms of that have preserved a sense of distinctive and durable stored. Processed form the form of flour, cassava, tapai, chips and others. This is consistent with government programs, especially in addressing the needs of food, especially non-rice. Manioc or cassava is one food source carbohydrate (energy source). Table 1. Cassava Composition (per 100 grams of material) COMPONENTS Calorie Water Phosphorous Carbohydrate Calcium Vitamin C Protein Iron Fat Vitamin B1 Edible weight CONTENT 146.00 cal 62.50 grams 40.00 mg 34.00 grams 33.00 mg 30.00 mg 1.20 grams 0.70 mg 0.30 grams 0.06 mg 75,00 Fresh cassava in the state did not last long. For marketing take a long time, cassava must be processed first into another form more durable, such as cassava, tapioca (cassava flour), tapai, peuyeum, chips cassava and others. Be capable of manufacture is a simple process, including: washing, stripping, and drying. MATERIALS Cassava is a good (fresh) TOOLS 1) Buckets 2) gunny sack 3) Knife 4) Mat MAKING WAY 1) Separate from cassava stalks, peel and rinse; 2) Cut the sweet potatoes that are too long; 3) Drying of sweet potatoes that have been clean in the sun for 1 ~ 2 days. After that, cover with clean mats for 1 day. It is expected that the fungus can zoom level keracunannya; 4) Drying longer to dry, after dry-called cassava, and enter into in sacks; 5) Store in a dry place, not in a damp or humid.
USE Cassava can be cooked (steamed) with red and sugar-sweetened grated coconut. Note: 1) The terms of good cassava are as follows: a. Can be formed logs or parts of the longitudinal (± 3 cm), flour, or pellets (length (± 2 cm and a diameter of max. 1 cm); b. In the dry state, are white, not moldy, and no skin left; 2) The packaging must use a burlap sack of good, clean and strong seams.