PENGARUH INTENSITAS REDUKSI LAPISAN MUKOSA UBI KAYU PADA TAPAI YANG DIHASILKAN

SIMAMORA, SITI HALIMAH BR and Priyanto, Gatot and Pambayun, Rindit (2020) PENGARUH INTENSITAS REDUKSI LAPISAN MUKOSA UBI KAYU PADA TAPAI YANG DIHASILKAN. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of the reduction intensity of the cassava mucosa layer on the tapai produced on the physical, chemical and sensory characteristics of the cassava tapai. This research used a factorial randomized block design with two treatment factors and each treatment was repeated three times. The first factor is the preliminary treatment of mucosal delivery (0%, 25%, 50% and 75%) and the second factor is the fermentation time (0 hours, 24 hours, 48 hours and 72 hours). The parameters observed include physical characteristics (texture and specific gravity), chemical characteristics (water content, total acid content, tanned index) and sensory tests (color, aroma and texture). The results showed that the preliminary treatment of mucosal erosion affected the texture and total acid. The Fermentation time treatment significantly affected the water content, texture, brownish index, total acid and specific gravity. The interaction between the preliminary treatment of mucosal erosion and fermentation time significantly affected the texture. A4B4 treatment is the best treatment based on hedonic score values (color, aroma and texture) with a moisture content of 66,23%, texture 2,6 gf, brownness index 0,02 nm, total acid 0,39%, specific gravity 0,97 and test hedonic (color 2,8, aroma 3,08 and texture 2,96).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	fermentasi, tapai, ubi kayu
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:	Users 6875 not found.
Date Deposited:	05 Aug 2020 04:20
Last Modified:	05 Aug 2020 04:20
URI:	http://repository.unsri.ac.id/id/eprint/32136

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