PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS TAPE SINGKONG (MANIHOT ESCULENTA)

RIANI, REVI and Syafutri, Merynda Indriyani (2024) PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS TAPE SINGKONG (MANIHOT ESCULENTA). Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to determine the effect of method and duration of fermentation on the physicochemical and sensory characteristics of cassava (Manihot esculenta) tape. This research used a Factorial Completely Randomized Design (CRD) with two treatment factors. The first factor was the fermentation method consisting of three levels (A1 = aerobic fermentation, A2 = facultative anaerobic fermentation, and A3 = semi facultative anaerobic fermentation), while the second factor was the length of fermentation consisting of two levels (B1 = 3 days, and B2 = 5 days). All experiment were conducted in triplicates. The parameters observed in this research were physical (texture and FTIR analysis), chemical (water content, ethanol content, sugar content, and pH value), and sensory characteristics (texture and taste). The results showed that the fermentation method factor significantly affected the texture value, water content, sugar content, and pH value of cassava tape, while the fermentation duration treatment factor significantly affected the sugar content of cassava tape. The interaction between of the two treatment factors had a significant effect on the water content and the scale of favorability (texture and taste) of cassava tape. Measurement of ethanol content with GC-FID showed a decrease in ethanol content along with an increase in fermentation time. FTIR analysis showed the presence of hydrogen, hydroxyl (-OH), carbonyl (C-O), and alkene (C-H) groups in cassava tape. The best treatment in this study was A3B2 (semi facultative anaerobic fermentation for 5 days) with a texture value of 16.72 gf, water content of 50.94%, ethanol content of 0.098%, sugar content of 37.83%, pH value of 5.16, texture liking score of 2.96 (like) and taste liking score of 3.24 (like).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Tape singkong, metode fermentasi semi fakultatif anaerob, lama fermentasi, FTIR, GC-FID
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Revi Riani
Date Deposited:	22 May 2024 02:04
Last Modified:	22 May 2024 02:04
URI:	http://repository.unsri.ac.id/id/eprint/144932

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