Pengaruh Persentase Ragi dan Lama Fermentasi terhadap Karakteristik Mutu dan Sensori Tape Talas yang Diolah Menjadi Keripik

Abstract

This study was conductedito determineithe effect of yeast percentage and fermentation time on the quality and sensory characteristics of taro tape. This study used a 2 factor factorial completely randomized design, namely the percentage of yeast (P = 0.5% : 1% : 1.5% : 2%) and time of fermentation (T = 36 : 48 : 60 : 72 hours). The parameters analyzed on taro tape wereimoisture content,iash content, faticontent, protein content,icarbohydrate content, alcohol content, total acid, pH, hedonic color, aroma, taste, texture and general acceptance. The resultsishowed that the percentage of yeast gave a highly significant effect (P0.05) on ash content, hedonic color, aroma, and general acceptance. Fermentation time gave a highlyisignificant effect (P0.05) on moisture content, ash content, fat content, carbohydrate content, alcohol content, color hedonics, aroma, taste, texture, and general acceptance. The results showed the treatment with a yeast percentage of 1.5% and a fermentation time of 72 hours as taro tape with the best quality characteristics.