Pengaruh Lama Pengukusan dan Konsentrasi Ragi terhadap Karakteristik Mutu Keripik Tape Ubi Jalar Ungu (Ipomoea batatas var. ayamurasaki)

Abstract

The purpose of this study was to determine the effect of the duration of steaming on purple sweet potato tape and percentage of yeast on purple sweet potato tape. The method used in this method was a Complete Random Design (CRD) with 2 factors consisting of steaming time (15 minutes, 20 minutes, 25 minutes, 30 minutes) and yeast percentage (0.5%,1%,1.5%,2%). Using the analysis of research parameters consisting of moisture content, ash content, total dissolved solids, protein content, fat content, yield, carbohydrates, organoleptic aroma, taste, color, texture and general acceptance. From the studies that had been carried out, The duration of steaming had a high significant effect (P<0.01) on moisture content, ash content, yield, protein content and organoleptic texture. The addition of yeast percentage had a highly significant effect (P<0.01) on moisture content, total dissolved solids, fat content, protein content, organoleptic taste, texture and color. The interaction between steaming time and yeast percentage had a highly significant effect (P<0.01) on moisture content, protein content and organoleptic texture. Based on the results of the De Garmo effectiveness test, it was found that the best treatment was P3R3 with a steaming time of 25 minutes and a yeast percentage of 1.5% resulted in a moisture content value of 3.89%, a protein content of 2.83% and an organoleptic value of texture of 4.45