KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK RENGGINANG UBI KAYU DENGAN FERMENTASI

ARIANI, IDA ANIKA and Malahayati, Nura and Widowati, Tri Wardani (2006) KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK RENGGINANG UBI KAYU DENGAN FERMENTASI. Undergraduate thesis, Sriwijaya University.

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Abstract

Tujuan penelitian ini adalah untuk mengetahui karakteristik fisik, kimia dan organoleptik rengginang ubi kayu dengan fermentasi. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya. Penelitian ini dilaksanakan pada bulan Juli sampai dengan September 2005. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok Faktorial dengan dua faktor perlakuan dan tiga kali ulangan. Perlakuan Pertama adalah lama fermentasi (Ai = 12 jam, A2 = 15 jam, A3 = 18 jam), dan perlakuan kedua adalah bentuk ubi kayu (Bi = ubi kayu parut, B2 = ubi kayu utuh). Hasil penelitian menunjukkan bahwa lama fermentasi dan bentuk ubi kayu berpengaruh sangat nyata terhadap kadar air, kadar abu, volume pengembangan, warna, kadar asam total dan kadar gula reduksi. Adapun kisaran setiap perlakuan pada penelitian ini yaitu rendemen 34,30 - 42,20%, kadar air 8,44 - 9,66%, kadar abu 1,64 - 2,91%, volume pengembangan 191,34 - 357,94%, kadar asam total 6,80 - 13,80%, dan kadar gula reduksi 0,90 - 2,89%. Hasil uji organoleptik perlakuan terbaik rengginang ubi kayu untuk warna 3,52 (A1B1), rasa 3,24 (A1B1), tekstur 3,48 (A1B1) dan kerenyahan 3,52 (A1B1).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Rengginang ubi kayu, fermentasi
Subjects:	S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	11 Apr 2022 03:36
Last Modified:	11 Apr 2022 03:36
URI:	http://repository.unsri.ac.id/id/eprint/68704

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