Pengaruh Konsentrasi Kalium Sorbat terhadap Mutu Bolu Ubi Jalar Selama Penyimpanan

Abstract

This research was conducted to find The Effect of potassium sorbate concentration on the quality of sweet potato cake during storage. This research was performed in August-Desember 2010 at the Laboratory of Microbiology, Agriculture Faculty, North Sumatera University, Medan, using factorial completely randomized design with two factors i.e, potassium sorbate concentration (K) 0%, 0,025%, 0,050%, and 0,075% and storage time (0, 2, 4, 6 days) Parameters analysed were moisture content, ash content, total mikrobial, degree of swelling, organoleptic values of colour, flavour and taste, and texture. The result showed that potassium sorbate concentration gave highly significant different effect on total mikrobial, degree of swelling, organoleptic values of colour and gave nosignificant effect on moisture content, ash content, organoleptic of flavour, taste and texture. Storage time gave highly significant effect on moisture content, ash content, total mikrobial, degree of swelling, organoleptic of values colour, organoleptic flavour and taste, and texture. The combination of potassium sorbate concentration and storage time gave significant effect on total microbial, and texture. The combination of potassium sorbate concentration of 0,075% and 2 days of storage time gave the good and acceptable quality of aweet potato cake.