Abstract
Generally, cassava starch can be obtained through conventional extraction, but over time, process development using extraction methods continues to be carried out to obtain starch with optimal quality and quantity. One method that can be used is extraction using an ultrasonic bath system. The aim of the research was to obtain the optimal conditions (processing time) for an ultrasonic bath system for cassava extraction to produce starch with optimal yields and to determine the chemical characteristics of the cassava starch product. The study was arranged in a completely randomized design (CRD) with three replications. The factor studied is the time of the ultrasonic bath system which consists of 0 minutes, 10 minutes, 20 minutes, 30 minutes, and 40 minutes at a temperature of 40°C. The results showed that the longer the ultrasonic bath system, the higher the cassava starch yield is 24.56%. Ultrasonic bath system does not result in a significant change in chemical characteristics.
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