PENGARUH LAMA FERMENTASI DAN JUMLAH RAGI TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK TAPAI PISANG KEPOK

PAJAR, INDRA PUTRA and Wijaya, Agus and Hamzah, Basuni (2019) PENGARUH LAMA FERMENTASI DAN JUMLAH RAGI TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK TAPAI PISANG KEPOK. Undergraduate thesis, Sriwijaya University.

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Abstract

This objective research was to determinate the effect of fermentation and addition of yeast on physical, chemical, and organoleptic kapok banana tapai. This research used factorial randomized group design with 2 treatment and each treatment was repeated three times. The first factor was the fermentation time (48, 60, and 70 hours) and the second factor was yeast concentration (0.50%, 0.75%). The observed parameters included physical characteristic (texture), chemical characteristics (moisture content, ash content, sugar content, and alcohol content), and organoleptic test (texture, flavor, and taste). The results showed the fermentation time had a significant effect on texture, moisture content, ash content, sugar content, and alcohol content, while the concentration of yeast had a significantly affected the moisture content, ash content, reduction sugar, and alcohol. Interaction of the two factors showed significant effect only on alcohol content. The best treatment was based on organoleptic characteristic, prafered namely tapai fermentasion for 72 hours and inoculated with 0.50% yeast.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: yeast, tapai, banana
Subjects: S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Indra Putra Pajar
Date Deposited: 14 Oct 2019 07:56
Last Modified: 14 Oct 2019 07:56
URI: http://repository.unsri.ac.id/id/eprint/11566

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