| dc.description.abstract | The research was performed to find the effect of the first wood treatmeant
and yeast consentration on the food functional product peuyeum of cassava. The
research have been performed using factorial completely randomized design
(CRD) with two factors : the first wood treatment (P) : (cassava and dried
cassava ) and concentration yeast (K) : ( 3 %, 4 %, 5 %, 6 %). Parameter
analysed were pH, total soluble solid, total acid, alcohol content, texture test with
texturometere, organoleptic of flavour and taste.
The result showed that the first wood treatmeant had highly significant
effect on total soluble solid, total acid, alcohol content, organoleptic of taste and
had no significant effect on pH, texture test with texturometere, and organoleptic
of flavour. Yeast concentration had highly significant effect on pH, total soluble
solid, total acid, alcohol content, texture test with texturometere, organoleptic of
flavour and taste. The interaction of the first wood treatmeant and yeast
consentration had highly significant effect on total soluble solid, total acid,
organoleptic of flavour, taste and had no significant effect on pH, alcohol content
and texture test with texturometere | en_US |
