PENGARUH UKURAN DAN PEMANASAN TERHADAP TAPAI SINGKONG

SITTATUNNISPA, SITTATUNNISPA and Priyanto, Gatot and Pambayun, Rindit (2020) PENGARUH UKURAN DAN PEMANASAN TERHADAP TAPAI SINGKONG. Undergraduate thesis, Sriwijaya University.

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Abstract

The purpose of this study was to determine the effect of cassava size and heating on physical, chemical and sensory properties. This research was conducted in October 2019 until July 2020 at the Laboratory of Agricultural Product Chemistry, Laboratory of Agricultural Product Microbiology and Sensory Laboratory of the Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research used a Factorial Group Randomized Design (RAKF) with three treatment factors and each treatment was repeated three times. Factor A, namely cassava size treatment (dimension 1x1x1 cm and dimension 3x3x3 cm), factor B, namely heating temperature treatment (50 ° C, 60 ° C and 70 ° C) and factor C, namely heating time (0 hours, 4 hours , 8 hours, 12 hours and 16 hours). The data obtained were processed using diversity analysis (ANOVA), treatments that had a significant effect were further tested using the 5% Honestly Significant Difference test and for the hedonic data further tests using Friedman-Conover. The results showed that the size (A), heating temperature (B) and heating time (C) treatments all had a significant effect on texture, color (L *, a *, b *), brownish index, water content and total acid. The interaction between the size factor and the heating temperature (AB) significantly affected the texture, lightness, yellowness, brownish index, moisture content and total acid. The interaction between the size factor and the heating time (AC) significantly affected the texture, lightness, redness, moisture content and total acid. The interaction between heating temperature factor and heating time (BC) significantly affects the texture, lightness, redness, brownish index, water content and total acid. The interaction between size factor (A), heating temperature treatment (B) and heating time treatment (C) significantly affected the texture, lightness and total acid. The best treatment based on the hedonic test is in the A2B1C1 treatment with a color favorite score of 3.56, a texture of 3.52 and an aroma of 3.52.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	singkong, tapai singkong, ukuran, suhu dan waktu pemanasan
Subjects:	S Agriculture > S Agriculture (General) > S548-548.6 Historic farms S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 7080 not found.
Date Deposited:	10 Aug 2020 02:49
Last Modified:	10 Aug 2020 02:49
URI:	http://repository.unsri.ac.id/id/eprint/32475

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