Sandi, Yogi Trio (2014) Pengaruh Konsentrasi Starter (Saccharomyces Cereviceae) Pada Pembuatan Sake Berbasis Ubi Kayu (Manihot Esculanta Crantz. Sarjana thesis, Universitas Brawijaya.
Abstract
Singkong ( Manihot Esculenta ) Merupakan Tanaman Palawija Sumber Karbohidrat Yang Cukup Potensial Sebagai Bahan Penganekaragaman Pangan Dan Agroindustri. Selain Sebagai Sumber Karbohidrat, Singkong Juga Kaya Akan Mineral Dan Vitamin C. Cara Budidaya Singkong Yang Mudah Dan Daya Adaptasi Yang Cukup Luas Membuat Singkong Telah Dibudidayakan Diseluruh Wilayah Indonesia Sehingga Ketersediaannya Sangat Melimpah. Menurut Direktorat Budidaya Kacang ‐ Kacangan Dan Umbi - Umbian (2005) Pemanfaatan Terbesar Singkong Di Indonesia Yaitu Untuk Bahan Pangan Sekitar 58%, Bahan Baku Industri 28%, Ekspor Dalam Bentuk Gaplek Sekitar 8%, Pakan 2% Sedangkan Sisanya 4% Digunakan Sebagai Limbah Pertanian. Dengan Kondisi Yang Demikian Maka Singkong Dapat Digunakan Sebagai Salah Satu Bahan Baku Industri Untuk Meningkatkan Nilai Jual Singkong. Di Negara – Negara Maju Seperti Amerika Serikat Dan Jepang Produk Sejenis Umbi – Umbian Diolah Menjadi Minuman Yang Beraneka Ragam, Salah Satunya Sake . Sake Adalah Minuman Beralkohol Berbahan Dasar Beras Serupa Wine Yang Berasal Dari Jepang Yang Sudah Dikenal Sejak Berabad-Abad Yang Lalu. Selain Di Jepang, Dikenal Pula Sake Di Negara Cina Dan Korea. Produk Ini Berwarna Kuning Pucat, Jernih, Dan Mengandung Alkohol Sekitar 15-16%. Selain Memberikan Efek Menghangatkan, Sake Juga Dikenal Dapat Memberikan Efek Bagi Kesehatan. Segelas Kecil (1 Sloki = ± 25 Ml) Sake Dapat Menurunkan Kadar Kolesterol Dalam Darah Dan Mengurangi Resiko Terjadinya Kanker. Di Negara Jepang, Sake Dan Produk Minimal Beralkohol Seperti Wine Dan S hōchū (Soju) Dibuat Dari Bahan – Bahan Yang Mengandung Pati, Seperti Beras, Gandum, Kentang, Barley Dan Umbi - Umbian. Di Indonesia Pembuatan Minuman Beralkohol Berbahan Dasar Pati Masih Minim, Sehingga Singkong Dapat Dapat Dijadikan Alternatif Pembuatan Minuman Sake . Tujuan Penelitian Ini Adalah Untuk Mengetahui Pengaruh Konsentrasi Starter Terhadap Kadar Alkohol Dari Produk Sake Yang Dihasilkan.Penelitian Ini Dilakukan Menggunakan Dengan Satu Faktor Kajian Yang Terdiri Atas 5 Level Yaitu Konsentrasi Starter 5%, 7,5%, 10%, 12,5%, 15% Perlakuan Diulang Sebanyak 3 Kali Ulangan.
English Abstract
Cassava ( Manihot Esculenta C rantz ) Is A Source Of Carbohydrate Crops Considerable Potential As A Diversification Of Food And Agro-Industry. Aside From Being A Source Of Carbohydrates , Cassava Is Also Rich In Minerals And Vitamin C. The Method Of Cassava Cultivation That Easy And Fairly Broad Adaptability Makes Cassava Has Been Cultivated Throughout Indonesia So That Its Availability Is Very Abundant. According To The Directorate Of Aquaculture Legumes And Tubers (2005) Utilization Of Cassava In Indonesia Is The Largest For Food About 58 %, 28 % Industrial Raw Materials, In The Form Of Dried Cassava Exports About 8 % , 2 % Feed While The Remaining 4 % Is Used As A Waste Agriculture. With This Condition, The Cassava Can Be Used As A Raw Material To Increase The Sale Value Of Cassava . In Develop Countries Like The Products Of United States And Japan Like Tubers Are Processed Into Various Drinks, One Of The Products Is Sake . Sake Is Alcoholic Beverage Based From Rice Like Wine Originating From Japan That Has Been Known Since Centuries Ago. Be sides In Japan, Sake Is Also Known In China And Korea . T he Colour Of T his Product Is Pale Yellow, Pure , And Contain Approximately 15-16 % Alcohol . In Addition The Effect Of Sake Is Giving Warmth To Body And For Health . A Small Glass (1 Shot Glass = ± 25 Ml) Sake Can Reduce Cholesterol Levels In Bloods And Reduce The Risk Of Cancer . In Japan, Sake And A Minimum Alcoholic Products Such As Wine And Shochu (Soju) Made From Starch , Such As Rice, Wheat, Potatoes, Barley And Tubers. In Indonesia, The Production Of Alcoholic Beverages Made From Starch Is Still Minimal, So That Cassava Can Be Used As An Alternative Of Making Sake. The Purpose Of This Study Was To Determine The Effect s Of Starter Concentrati on Concerning To Alcohol Content From Sake Which Is Produced. This Research Was Conducted Using The Single Factor Study Consisting Of 5 Starters Concentration Leve l 5 % , 7.5 % , 10 % , 12.5 % , 15 % The Treatment Was Repeated 3 Times Repetition
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/15/051400301 |
| Uncontrolled Keywords: | Cassava , Carbohydrates , Sake , Alcohol content |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 23 Jan 2014 11:17 |
| Last Modified: | 01 Dec 2021 03:47 |
| URI: | http://repository.ub.ac.id/id/eprint/149534 |
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