Pengaruh Waktu Pengukusan dan Lama Fermentasi terhadap Karakteristik Mutu Tape Ubi Jalar Kuning yang Diolah Menjadi Keripik

Abstract

This study was conducted with the aim of determining the effect of steaming time and fermentation time on the quality characteristics of yellow sweet potato tape and processing yellow sweet potato tape into yellow sweet potato tape chips. This study used the completely randomized design factorial method, namely steaming time (P = 20 minutes: 25 minutes: 30 minutes: 35 minutes) and fermentation time (T = 48 hours: 60 hours: 72 hours: 84 hours). The parameters analyzed in yellow sweet potato tape were water content, ash, fat, protein, carbohydrate, β-carotene, total dissolved solids, organoleptic color, taste, texture, and general acceptance. The results of the study showed that the steaming time on yellow sweet potato tape gave a highly significant effect on β-carotene content and a significant effect on carbohydrate content, but gave no significant effect on water content, ash, fat, protein, and total suspended solids. The fermentation time of yellow sweet potato tape gave a highly significant effect on the water, ash, carbohydrate, and β-carotene content, but had no significant effect on the fat, protein, and total dissolved solids content. The interaction of steaming time and fermentation time on yellow sweet potato tape gave no significant effect on the water, ash, fat, protein, carbohydrate, and total dissolved solids content, but had a significant effect on the β-carotene content. The best treatment was obtained in the P3T3 treatment with a steaming time of 30 minutes and a fermentation time of 72 hours. The results of the study on the processing of yellow sweet potato tape into yellow sweet potato tape chips coned increase the carbohydrate and total dissolved solids content while the levels of water, ash, fat, protein, and β-carotene decreased.