Pengaruh Persentase Ragi Tape dan Lama Fermentasi terhadap Mutu Tape Ubi Jalar

Abstract

The research was performed to find the effect of tapai yeast percentage and fermentation time on the quality of sweet potato tapai. The research have been performed using factorial completely randomized design (CRD) with two factors i.e: percentage of tapai yeast (R) : (0.25; 0.50; 0.75 and 1.00 %) and fermentation time (L) : (24, 36, 48 and 60 hours). Parameters analysed were alcohol content, reduction sugar content, total soluble solid, total acids, pH and organoleptic values (colour, taste, flavour and texture). The results showed that tapai yeast percentage had highly significant effect on alcohol content, reduction sugar content, pH, organoleptic values (taste, flavour and texture) and had no significant effect on total soluble solid, total acids and colour organoleptic value. Fermentation time had highly significant effect on alcohol content, reduction sugar content, pH, organoleptic values (taste, flavour and texture) and had no significant effect on total soluble solid, total acids and colour organoleptic value. The interaction of tapai yeast percentage and fermentation time had highly significant effect on alcohol content, reduction sugar content, pH, organolptic values (taste, flavour and texture) and had no significant effect on total soluble solid, total acids and colour organoleptic value. Tapai yeast percentage 0.05 % and fermentation time 36 hours produced the better and the more acceptable quality of sweet potato tapai.