Pengaruh Konsentrasi Ragi Dan Lama Fermentasi Terhadap Kadar Air, Glukosadan Organoleptik Pada Tape Singkong
| Main Author: | Lalu Zulkifli, Sahratullah, Dwi Soelistya Dyah Jekti, |
|---|---|
| Format: | Article info application/pdf |
| Bahasa: | eng |
| Terbitan: |
Program Studi Pendidikan Biologi FKIP Universitas Mataram
, 2017
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| Online Access: |
http://jurnalfkip.unram.ac.id/index.php/JBT/article/view/392 http://jurnalfkip.unram.ac.id/index.php/JBT/article/view/392/374 |
Daftar Isi:
- Abstrak Tujuan dari penelitian ini adalah mengetahuipengaruh (1) konsentrasi ragi, (2) lama fermentasi serta (3) interaksi antara konsentrasi ragi dan lama fermentasi terhadap kadar air, glukosa dan organoleptik pada tape singkong. Penelitian dilakukan di Laboratorium Kimia Analitik Universitas Mataram dan Fakultas Keguruan dan Ilmu Pendidikan Universitas Mataram. Bahan yang digunakan dalam penelitian adalah tape singkong. Penelitian dilaksanakan secara eksperimental berdasarkan RAL pola faktorial. Faktor I konsentrasi ragi (0,5; 1 dan 1,5%) dan faktor II lama fermentasi (1, 2 dan 3 hari) dengan 3 kali ulangan. Parameter penelitian meliputi kadar air, glukosa dan organoleptik. Hasil penelitian menunjukkan bahwa(1)Konsentrasi ragiberpengaruh terhadap kadar air(p ≤ 0,05) dan organoleptik (p<0,05) tetapi tidak berpengaruh (p>0,05)pada kadar glukosatape singkong.(2) Lama fermentasiberpengaruh terhadap kadar air (p< 0,05), kadar glukosa (p<0,05) dan organoleptik (p<0,05) tape singkong.(3) Interaksi antara konsentrasi ragi dan lama fermentasi berpengaruh (p<0,05) terhadap kadar air tetapi tidak berpengaruh terhadap kadar glukosa (p>0,05) dan organoleptik (p>0,05) tape singkong. Kata kunci: konsentrasi ragi, lama fermentasi, kadar air, kadar glukosa, organoleptik, AbstractThe purpose of this research arethe influence of (1) concentration of yeast, (2) long fermentingas well as (3) interaction between concentration of yeast and long fermentingagainst the levels of water, glucose and organoleptik on fermented cassava. Research was conducted in Laboratory ChemistryAnalytic of Mataram University and Faculty of Education of Mataram University. Material used in this research are fermented cassava. Thisresearch is experimentresearch with Random Complete Design factorial pattern. Factor I concentration of yeast (0,5; 1 and 1,5%) factor II long fermenting(1, 2 and 3day) with 3 repetition. Parameters research covering the levels of water, glucose and organoleptik. The results of this research are (1) Concentration of yeastinfluential on the levels of water (p ≤ 0,05) and organoleptik (p<0,05) but not influential (p >0,05) on glucose level of fermented cassava. (2) Long fermentinginfluential on the levels of water (p<0,05),glucose (p<0,05) and organoleptik (p<0,05) of fermentedcassava. (3) Interaction between concentration of yeast and long fermenting influential on waterlevel (p<0,05) but not influential on the levels ofglucose (p >0,05) and organoleptik (p >0,05) of fermented cassava. Keyword: yeast concentration, fermentations time, levels of water, levels of glucose, organoleptik