Aryana, Tia (2018) Pengaruh Konsentrasi Ragi Dan Lama Fermentasi Terhadap Sifat Kimia Dan Organoleptik Tape Jagung. Sarjana thesis, Universitas Brawijaya.
Abstract
Tape merupakan salah satu makanan fermentasi tradisional khas indonesia yang memiliki cita rasa manis dan asam dengan sedikit flavor alkohol. Tape dibuat dari bahan baku yang mengandung karbohidrat yang tinggi seperti ketan dan singkong. Namun selain singkong dan ketan bahan baku tape dapat di diversifikasi menjadi bahan lain yang mengandung karbohidrat tinggi seperti beras jagung. Pada proses fermentasi tape terdapat beberapa faktor yang perlu diperhatikan agar dapat dihasilkan tape yang berkualitas antara lain konsentrasi ragi dan lama fermentasi tape. Tujuan dari penelitian ini adalah utuk mengetahui takaran ragi yang tepat serta lama fermentasi yang sesuai agar terbentuk produk tape jagung dengan mutu yang terbaik. Data hasil penelitian dianalisi secara statistik dengan menggunakan analisi metode Rancangan Acak Kelompok (RAK) Faktorial. Faktor 1 adalah konsentrasi ragi yang terdiri dari 3 level (0,5%, 1,25%, 2%), dan Faktor 2 adalah lama fermentasi yang terdiri dari 3 level (1, 2, dan 3 hari) sehingga diperoleh 9 kombinasi perlakuan dengan masing-masing 3 kali ulangan, dan diperoleh 27 satuan percobaan. Parameter penelitian ini meliputi analisa kimia (pH, total asam, total gula, kadar air dan kadar alkohol) serta uji organoleptik (rasa, warna, aroma, tekstur). Hasil penelitian dianalisis dengan Analysis of Variance (ANOVA) dan dilakukan uji lanjut dengan uji BNT (Beda Nyata Terkecil) atau uji DMRT (Duncan Multiple Range Test) dengan selang kepercayaan 95%. Hasil perlakuan terbaik diperoleh dengan metode Zeleny. Berdasarkan hasil penelitian interaksi antara perlakuan konsentrasi ragi dan lama fermentasi memberikan pengaruh nyata pada pH, total asam, kadar air, total gula, organoleptik parameter rasa, aroma, dan tekstur. Sedangkan perlakuan penambahan konsentrasi ragi dan lama fermentasi berpengaruh nyata (α = 0,05) terhadap parameter organoleptic warna. Perlakuan terbaik pada produk tape jagung adalah konsentrasi 0.5% dan lama fermentasi 3 hari dengan sifat kimia yaitu kadar air 70.14±0.78%, total gula 15.52±0.9%, pH 3.56±0.03, total asam 2.02±0.02%, kadar alkohol 3.47±0.59%, dan organoleptik rasa 3.08, aroma 3.21, tekstur 3.10 dan warna 3.08
English Abstract
Tape is one of distinct traditional fermented food in Indonesia with sweetsour taste and little alcoholic flavor. Tape usually made from commodity that contains high carbohydrate such as cassava or glutinous rice. Other than of cassava and glutinous rice, tape can be made from another raw material that contains high carbohidtare like corn rice. In fermentation process of tape there were some factors that affect quality of tape such as ragi concentration and fermentation time. The purpose of this research was to find about the optimum ragi concentration and optimum time to make high quality corn tape. The data of the research were statistically analyzed by using Factorial Randomized Block Design analysis method. Factor 1 is a ragi concentration consisting of 3 levels (0.5%, 1.25%, 2%), and Factor 2 is the fermentation time consisting of 3 levels (1 day, 2 days, 3 days) so that obtained 9 treatment combinations with each repeated 3 times, and obtained 27 units of experiments. Parameters performed in this research were chemical analysis (pH, total acidity, total sugar, water content, alcohol content) and organoleptic test (color, flavor, taste, and texture). The results were analyzed by Analysis of Variance (ANOVA) and further tested by LSD (Least Significance Different) test or DMRT (Duncan's Multiple Range Test) test with 95% confidence interval. The best treatment results were obtained by Zeleny method. From this research we can conducted that interaction of ragi concentration and fermentation time gave real effect to pH, total acidity, total sugar, water content, alcohol content, taste, flavor and tekstur but not to color. The best product was made from interaction ragi contentration 0.5% and fermentation time 3 days with chemical properties water content, 70.14±0.78%, total sugar 15.52±0.9%, pH 3.56±0.03, total acidity 2.02±0.02, alcohol content 3.47±0.59, taste 3.08, flavor 3.21, texture 3.10 and color 3.08
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/400/051809542 |
| Uncontrolled Keywords: | beras jagung,fermentasi,konsentrasi ragi, lama fermentasi, tape,/ corn rice, fermentation, ragi concentration, fermentation time, tape |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.7 Grains, other seeds, their derived products |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 23 Oct 2019 02:59 |
| Last Modified: | 23 Nov 2021 07:45 |
| URI: | http://repository.ub.ac.id/id/eprint/165185 |
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