| dc.description.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 | en_US |
