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VARIOUS PRODUCTS AND PROCESSED TIWUL CASSAVA

Recently conceived the news of the plant will be built "tiwul Instant" in Kab. Gunungkidul, DIY. For the Javanese ones, especially the younger generation, tiwul remains something alien. Except for residents of South Mountain, and Wonogiri Kulonprogo. Tiwul are raw materials for food products with cassava (Manihot esculenta), or also commonly known as manioc, cassava. For materials tiwul, peeled fresh and dried cassava to dry up into cassava. In international markets, or cassava flour known as casava. This is to distinguish it from cassava starch (aci = starch) are referred to as tapioca. Traditionally, cassava is processed into tiwul will be ditepungkan by ground. Tool in the form of mortar and pestle pestle, which is also a pestle rice, corn, and other agricultural products. Mortar is usually made of wood or stone. The shape is a rectangle measuring about 80 cm. (P) X 0.70 cm. (L) X 60 cm (T), with a hole in the center circle about 30 cm in diameter. Depth of the hole about 30 cm, with a diameter smaller. Alunya itself in the form of a heavy and hard wood, diameter 10 cm, a length of 2 m, with a handle in the middle part is made smaller.

Cassava that has been crushed, sieved using a Tampah will. Tampah is a tightly woven bamboo and soft, cut into 70 cm diameter circle. Circle is given lis woven bamboo slats of bamboo are sliced ​​thin 5 cm wide. Cassava Flour sifting process with Tampah, require high skills. At first, pounded cassava that has been placed in Tampah. Tampah then shaken repeatedly coiled (diinteri) to collect coarse cassava in the middle which then re-loading to ground. Then Tampah vibrated up and down very quickly (diendag), cassava flour to build up in the bottom and moving toward the rear. While coarse grains are still on top and then moving forward poured into another container for the ground again. This process is carried out continuously until a smooth cassava flour. Furthermore, this fine cassava flour with water until the clot and again destroyed by hand. This process is still being done in Tampah. To obtain a mixture of grains that would be tiwul, performed and pengendagan penginteran process again. Starch granules are still a bit rough diendag crushed by hand and then again until all the flour into a fine particle prepared ditanak (steamed).

Tool tiwul steamer rice cooker with a steamer device (long pots), steamer (Sarangan) and kekeb (steamer lid). First, cormorant and common kekeb made of earthenware. Only the wealthy families who could use a steamer and kekeb made from copper. But today cormorant, Sarangan and "kekebnya" has produced a mass of aluminum, with a more modern form. While the traditional form of woven bamboo steamer cone diameter of 40 cm, 60 cm long, with fine holes. The process of entering into the flour mixture in the steamer be done very carefully so flour does not re-agglomerate. Tiwul done steaming on the stove soil or bricks with wood fuel. The process lasts for 20 to steaming. 30 minutes, depending on the intensity of the fire. The more heat the furnace will accelerate the process of steaming. The way to see if tiwul is ripe or not, be done by sticking a stick up into the middle of tiwul. If at the end of the stick, there is still flour, means tiwul not yet ripe. Tiwul will actually cook when the end of the stick is inserted it is not starchy.

Good quality cassava flour and pure white color typical aromatic dried cassava. Poor quality of flour colored slightly brown or gray. Brown color due to the presence of clay particles because after the peel, cassava is not washed. Gray color is caused by the fungus because of the drying process is not perfect. Once cooked tiwul, cassava flour, white color it will be a bright yellowish-brown. Smells good. Its texture is similar to but more apem cake crumbs. Tiwul good taste slightly sweet due to the quality of some carbohydrates in fermented cassava starch into sugar in the production of cassava and penepungan. Tiwul consuming way there are two kinds. As a "snack" tiwul eaten with grated coconut. Can be given sugar (granulated or red), can also be salt. But as a staple food substitute for rice, vegetables and tiwul consumed with side dishes. In the elementary lessons, is always mentioned that tiwul (cassava / tapioca) is the staple food (traditional) societies Gunungkidul, DIY. When in fact, a variety of processed cassava products, a new community known as the longest archipelago in the seventeenth century, when white people put the commodity into the country.

The truth, the people of South Mountain was forced to eat cassava as fertile fields in the lowlands of Yogyakarta and Surakarta was previously a rice crop area, used by the colonial Dutch East Indies to plant tobacco, sugarcane, jute and other commodities. Due to lack of rice, inlander forced to eat a new commodity that is being introduced cassava and maize from Latin America. In fact since the days of Hindu, Javanese is a major rice exporter in the world. Ships of China, India and the Arab who sailed to the Moluccas and Timor to buy nutmeg, clove and sandalwood, always stop in Java to take water and buy rice. Java running out of rice after the fertile fields converted to non-rice commodities. However, at present, food products derived from cassava in Java, far more numerous and more varied than similar products in their home country (Brazil). Tiwul Besides, there are a variety of other food products are the raw material is cassava. For example gogik (tiwul dried), Leye (cassava soaked in water to rot / broken then dried), gatot (cassava is dried properly before brooded until overgrown with mold), cetot (grated cassava is steamed, pounded and sliced ​​square), cenil (starch made dough, molded into small elongated round and steamed), combro / Misro = oncom dijero, fishy in jero (cassava grater shaped oval sphere filled oncom / sugar and then fried), sèrmiyèr (grated cassava is steamed, made of thin circular plates, dried and fried), geblèg (cassava grater shaped like crackers and fried.

Also included is getuk popoler menu (steamed fresh cassava, rough or smooth ground with its variations), opaque (getuk materials are formed and processed as sèrmiyèr), slondok (getuk formed into small bands, dried and fried), blanggrèng (pieces of fried cassava), balungkuwuk (cassava chips), lemèt (grated cassava mixed with coconut and sugar, wrapped in banana leaves and steamed), fermented / peuyeum (steamed cassava / half-baked fermented), sawut (coarse grated cassava and steamed) and still many more variations of other processed products. Of the many processed cassava products that have been accepted by the mass and the wider community is meatballs, fish balls and meat either, empek-empek and crackers, either plain crackers, prawn and fish crackers. Meatballs are tapioca flour mixed with meat or fish and then milled, formed into a circle and put in boiling water. Empek-empek is typical Palembang menu similar to the meatballs, just the dough is mixed with catfish (now mackerel) and formed all sorts, dukukus and fried. While crackers are mixed with tapioca flour, fish, shrimp or simply flavored and salt, steamed, molded plates or other variations, dried and fried. Both products are well known by the community and a daily menu. Shrimp and fish crackers are even exported. EEC society that confusion with this product, mamasukkannya into the category of "cookies" (crakers). For the European masyrakarat, crackers as a "side dish" is not known.

Processed cassava product innovation, including new and popular in the community is spicy cassava chips. This product is commonly referred to as cassava because the shape of the cut tile menggelombang like shape of the roof tile. 1980s of products is better known as "cassava cheese" because in addition to be salty and spicy aroma of cheese is also included. This product directly to the public rage can be packaged in a modern and go to the supermarket. Actually there are innovations that can be worked further, but no one is willing to handle. So far our society is flooded with products french fries (French fries) and hamburgers at fast food restaurants (fast food restaurants). We should also start trying to innovation with casava fries (casava stick) and casava burger. Casava fries are fresh cassava is sliced ​​like a potato and then fried and served, as well as french fries. While the burger is getuk casava into which included sliced ​​beef or chicken, fish and vegetables and then fried. Form and manner of presentation using a pattern burger. For example, on the surface getuk also sprinkled sesame seeds. In this way, the image of cassava which is known as the "menu trash people" will rise into the elite menu. Meatballs and shrimp chips have also been presented at a top restaurant and hotel. But the two products were processed cassava, cassava image is gone. We never realized that the meatballs and shrimp chips that we eat are essentially the same as tiwul