Making Purple Sweet Potato Tape Flour (Ipoema batatas var.Ayamurasaki): A Study Of FermentationTime and Yeast Concentration
Pembuatan Tepung Tape Ubi Jalar Ungu (Ipomoea batatas var. Ayamurasaki) : Kajian Lama Fermentasi dan Konsentrasi Ragi
-
(1) * Aulia Fitriani
(*) Corresponding Author
Abstract
This purpose of this research to study the influence of long fermentation with yeast concentration on the quality of fermented purple sweet potato flour. This research used Random Group Design (RAK) factorial through a long fermentation consisting of 3 levels, there are U4 (4 days of fermentation), U3 (3 days of fermentation), U2 (2 days of fermentation) and yeast concentration consisting of 3 levels, there are R1 (yeast concentration 0,25%), R2 (yeast concentration 0,50%), R3 (yeast concentration 0,75%). The result of this study indicated that there was no significant interaction between long fermentation and yeast concentration in all observation variable. Long fermentation has no significant effect in all variable. Meanwhile, yeast concentration significantly affected the color of fermented purple sweet potato and the color of purple sweet potato flour. The results of best calculation are U4R3 treatment (4 days of fermentation and yeast concentration 0,75%) which show the level of water 6,45%, the level of ash 3,31%, the level of reducing sugar 34,75%, recovery 8,88%, density 0,50 (gr/ml), Lightness value 47,86, redness value 18,16, yellowness value 2,34, organoleptic aroma test 4,50 (it’s rather unusual), and organoleptic color test 5,03 (raher like it).
References
A. Tina. (2010). "Kajian Sifat Fisikokimia dan Sensori Tepung Ubi Jalar Ungu (Ipomoea batatas blackie) dengan Variasi Proses Pengeringan," Skripsi Universitas Sebelas Maret , p. 11.
F. Etis and B. W. Simon. (2015). "Penentuan Nilai Mkasimum Respon Rendemen dan Gula Reduksi Brem Padat Tape Ubi Kayu (Manihot escullenta)," Jurnal Pangan dan Agorindustri , vol. 3, no. 2, p. 676.
F. Yustri, Darmawati and Wansyafii. (2016). "Pembuatan Tape Ubi Jalar Ungu (Ipomoea batatas var Ayamurasaki) Berdasarkan Lama Fermentasi Sebagai Rancangan Lembar Kerja Peserta Dididk (LKPD) Pada Pembelajaran Biologi SMA," Universitas Riau, p. 3.
G. A. Secretly, M. Y. Ni and A. N. Yussasrini. (2012). "Pengaruh Waktu Pengukusan dan Fermentasi Terhadap Karakteristik Tape Ubi Jalar Ungu (Ipomoea batatas var. Ayamurasaki)," Ilmu dan Teknologi Pangan, no. 1.
H. Eti. (2013). "Uji Kadar Protein dan Uji Organoleptik Tape Ubi Jalar Ungu (Ipomoea batatas L) Melalui Fermentasi Dengan Dosis Ragi yang Berbeda dan Penambahan Sari Kulit Buah Nanas (Ananas comucus)," Skripsi Universitas Muhammadiyah Surakarta , p. 32.
L. Eka, I. S. Merynda and S. Friska.(2006). "Pengaruh Perbedaan Suhu Pengeringan Tepung Tapai Ubi Kayu Terhadap Mutu Fisik dan Kimia Yang Dihasilkan," Jurnal Ilmu-Ilmu Pertanian Indonesia , vol. 8, no. 2, p. 145.
M. G. Grisella. (2017). "Komposisi Mikroorganisme dan Kimia Tape Singkong dan Tape Ketan Yang Diproduksi Di Daerah Bogor," Skripsi Institut Pertanian Bogor, p. 1, Januari.
Martunis. (2012). "Pengaruh Suhu dan Lama Pengeringan Terhadap Kuantitas dan Kualitas Pati Kentang Varietas Granola," Jurnal Teknologi dan Industri Pertanian Indonesia , vol. 4, no. 3, p. 27, 2012.
S. Anto, R. Erick and M. Khairul. (2017). "Lama Waktu Fermentasi dan Konsentrasi Ragi Pada Pembuatan Tepung Tape Tape Singkong (Manihot utilissima) Mengandung Dekstrin, Serta Aplikasinya Pada Pembuatan Produk Pangan," Jurnal Teknologi Pangan, vol. 8, no. 1, pp. 82-92.
S. Eti. (2010). "Kajian Aktivitas Antioksidan, Serat Pangan, dan Kadar Amilosa Pada Nasi Yang Disubstitusi Dengan Ubi Jalar (Ipomoea batatas L.) Sebagai Bahan Makanan Pokok," Skripsi Universitas Sebelas Maret , ferbruari.
S. Retno. (2016). Komdoitas Pertanian Sub Sektor Tanaman Pangan Ubi Jalar, Jakarta : Diterbitkan Oleh Pusat Data Dan System Informasi Pertanian Kementrian Pertanian.
Copyright (c) 2021 Aulia Fitriani
This work is licensed under a Creative Commons Attribution 4.0 International License.
