The Effect of Age Of Cassava Tapai (Manihot esculenta) and Concentration on The Characteristics of Cassava Tapai Flour Pengaruh Umur Tape Singkong (Manihot esculenta) dan Konsentrasi Ragi Terhadap Karakteristik Tepung Tape Singkong
Article Sidebar
Main Article Content
Abstract
The objective of this research was to find out the effects of age tapai and yeast concentration on characteristic of cassava tapai flour. This research was used Randomized Block Design (RAK) with two factors. The first factor was tapai that consist of three levels: 1 day, 2 days, 3 days and second factor was concentration of yeast 1%, 2%, and 3%. The result showed there was no interaction between tapai with concentration of yeast to all observated parameters, but had effect to colour hedonic. Tapai and concentration of yeast was effect on moisture, ash, density, and colour hedonic were affected positive. The best treatment was cassava tapai flour that was made using tapai 1 day and concentration of yeast 1% had moistured 6.53%; ash 2.45%; lightness 81.21; redness 6.72; yellowness 26.86; colour organoleptic 5.03; aroma 4.73; sugar reduction 0.85 mg/100ml; density 0,60 g/ml; and yield 20.12%
Article Details
Copyright (c) 2020 Selviani Selviani, Rima Azara
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
Ismayanti. FA. (2017). "Pengaruh konsentrasi kalsium klorida CaCl2 dan penggunaan edible coating terhadap karakteristik french fries kimpul (xanthosoma sagitifolium)," Universitas Muhammadiyah Sidoarjo, Sidoarjo.
Miftakhur. Rohmah, (2012). "Karakterisasi sifat fisikokimia tepung dan pati pisang kapas (Musa comiculata)," vol. 8, no. 1.
Mulyani. T. (2015). "pembuatan cookies bekatul kajian proporsi tepung bekatul dan tepung mocaf dengan penambahan margarin," vol. 2, no. 3. Y. S. Anggraeni YP. (1989). "Pengaruh fermentasi alami pada chips ubi jalar (Ipomea batatas) terhadap sifat fisik tepung ubi jalar terfermentasi," vol. 2, no. 2.
Sudarmi, S. (2010). "Pembuatan tepung tape dari tape ubi kayu menggunakan operasi pengeringan," Yogyakarata.
Susanto. Anto., Erick Radwitya., Khairul Muttaqin. (2017). "Lama waktu fermentasi dan konsentrasi ragi pada pembuatan tepung tape singkong (Manihot utilisima) mengandung dekstrin, serta aplikasinya pada pembuatan produk pangan," vol. 8, no. 1.
S. Asngad A. (2009). "Lama fermentasi dan dosis ragi yang berbeda pada fermentasi gaplek ketela pohon (Manihot utilisima Phol) varietas mukibat terhadap kadar glukosa dan bioetanol," vol. 10, no. 1.
Sahrahtulla, D. S. L. Z. (2017) "Pengaruh konsentrasi ragi dan lama fermentasi terhadap kadar air, glukosa, dan organoleptik pada tape singkong," vol. 17, no. 1.
Tope. AK. (2014). "Effect of fermentation on nutrient composition and anti-nutrient contents of ground Lima bean seeds fermented with Aspergilus fumigatus, Rhizopus stolonifer, and Sacaromyches cerevisiae," vol. 2, no. 7.
Winarno. FG. (1997). Kimia pangan dan gizi, Jakarta: Gramedia Pustaka Utama.