Skripsi

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

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Penilaian

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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).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407003083	T144932	T1449322024	Central Library (Refrences)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1449322024

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2024

Collation

xv, 70 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

631.07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Tape Singkong

Specific Detail Info

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Statement of Responsibility

KA

Other version/related

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