Physical and Organoleptic Quality of Pellet with Different Tubers Type as Binder

Abstract

The research was conducted to determine the physical and organoleptic quality of pellets using different tubers (taro, potato, and sweet potato) as binder. Pellets were produced using double crane small flat die pelletizer and without instrument of conditioning. Pellet ingredients consisted of corn (16.89-17.38%), soy bean meal (9.47-10.08%), copra meal (5.63-5.79%), cassava leaves meal (45.86-45.90%), molasses (2.75%), limestone (3.00%), and salt (0.75%). The pellet ingredients and binders were formulated to produce three type of pellets with the same crude protein and energy level. Samples of pellets were tested for their hardness, Pellet Durability Index (PDI), texture, color, and odor. Pellets using taro binder was higher (95.57%) on PDI than potato (94.87%) and sweet potato (94.67%). Texture, color, and odor of pellets showed no difference between treatments. It could be concluded that organoleptic qualities of pellets were similar, while taro showed best physical quality for pellet binder.