Pengaruh Penyimpanan terhadap Stabilitas pH Umbi Singkong Sebagai Bahan Baku Media Alternatif Pertumbuhan Jamur

Abstract

Background: The price of instant media which is relatively expensive and difficult to obtain is the reason for making alternative media based on nature. One of the natural materials that can be used as raw material for making alternative media for mushroom growth is cassava. Cassava is first made dry juice of cassava tubers. This study aims to determine whether there is a significant effect of storage time on the pH stability of cassava tuber dry juice. Methods: This study is an experimental study. The dry juice of cassava tubers is stored at room temperature with different storage times, namely o day, 7 days, 14 days, and 21 days. Then the samples from each storage time will be measured pH. The data obtained were statistically analyzed by means of Two Way Anova. Results: In this study, the pH value of each storage time of 0 days, 7 days, 14 days, and 21 days respectively was (8.260: 8.269) (9.124: 9.124) (8.505: 8.516) (8.949: 8.936). The results of the Two Way Anova test, the sig value obtained is 0.00 (<0.05), then H0 is rejected and H1 is accepted, namely there is a significant effect of storage time on the pH value of cassava root dry juice samples. Conclusion: The conclusion of this study is that there is a significant effect of storage time on the pH value of cassava tuber dry juice samples.