PENGARUH KONSENTRASI RAGI DAN LAMA FERMENTASI TERHADAP KADAR AIR, GLUKOSA DAN ORGANOLEPTIK PADA TAPE SUKUN

Authors

Sahratullah Sahratullah , Dwi Soelistya Dyah Jekti , Lalu Zulkifli

DOI:

10.29303/jpm.v12i2.348

Published:

2017-10-20

Issue:

Vol. 12 No. 2 (2017): September

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How to Cite

Sahratullah, S., Dyah Jekti, D. S., & Zulkifli, L. (2017). PENGARUH KONSENTRASI RAGI DAN LAMA FERMENTASI TERHADAP KADAR AIR, GLUKOSA DAN ORGANOLEPTIK PADA TAPE SUKUN. Jurnal Pijar Mipa, 12(2), 95–101. https://doi.org/10.29303/jpm.v12i2.348
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Abstract

Abstrak. Tujuan dari penelitian ini adalah mengetahui pengaruh (1) konsentrasi ragi, (2) lama fermentasi serta (3) interaksi antara konsentrasi ragi dan lama fermentasi terhadap kadar air, glukosa dan organoleptik pada tape sukun. Bahan utama yang digunakan dalam penelitian adalah tape sukun. Penelitian dilaksanakan secara eksperimental berdasarkan Rancangan Acak Lengkap 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 ragi berpengaruh terhadap kadar air (p < 0,05), kadar glukosa (p < 0,05) dan organoleptik (p < 0,05) tape sukun. (2) Lama fermentasi berpengaruh terhadap kadar air (p < 0,05), kadar glukosa (p < 0,05) dan organoleptik tape sukun (p < 0,05). (3) Interaksi antara konsentrasi ragi dan lama fermentasi berpengaruh terhadap kadar air (p < 0,05) dan organoleptik (p < 0,05) tetapi tidak berpengaruh terhadap kadar glukosa (p > 0,05) tape sukun.

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Kata kunci: konsentrasi ragi, lama fermentasi, kadar air, kadar glukosa, organoleptik

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