Nur Fitriyah, Nabilah (2024) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK TAPAI TALAS BENENG BERDASARKAN LAMA FERMENTASI DAN KONSENTRASI RAGI. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text (SKRIPSI)
Nabilah Nur Fitriyah_4444190023_Skripsi Fulltext.pdf Restricted to Registered users only Download (6MB) |
|
Text (SKRIPSI)
Nabilah Nur Fitriyah_4444190023_01.pdf Restricted to Registered users only Download (560kB) |
|
Text (SKRIPSI)
Nabilah Nur Fitriyah_4444190023_02.pdf Restricted to Registered users only Download (191kB) |
|
Text (SKRIPSI)
Nabilah Nur Fitriyah_4444190023_03.pdf Restricted to Registered users only Download (239kB) |
|
Text (SKRIPSI)
Nabilah Nur Fitriyah_4444190023_04.pdf Restricted to Registered users only Download (4MB) |
|
Text (SKRIPSI)
Nabilah Nur Fitriyah_4444190023_05.pdf Restricted to Registered users only Download (72kB) |
|
Text (SKRIPSI)
Nabilah Nur Fitriyah_4444190023_Reff.pdf Restricted to Registered users only Download (203kB) |
|
Text (SKRIPSI)
Nabilah Nur Fitriyah_4444190023_Lamp.pdf Restricted to Registered users only Download (623kB) |
Abstract
Beneng taro is one of the local food from Banten province. One way to diversify food is to make beneng taro tapai. Tapai is one of the food produced by fermentation process. The purpose of this study was to determine the effect of fermentation time and yeast concentration on the physicochemical and organoleptic characteristics of beneng taro tapai, and to determine the effect of interactions that occur between fermentation time and variations in yeast concentration on the physicochemical and organoleptic characteristics of beneng taro tapai. This study used the Split Plot Randomized Group Design method. The main plot is the fermentation time consisting of three levels (24 hours, 48 hours, and 72 hours). The subplot was yeast concentration consisting of three levels (0.5%; 1%; and 1.5%). The results showed the average value of each analysis from lowest to highest, namely: moisture content of 64.47 - 77.96%, ash content was 0.59 - 1.30%, alcohol content of 1.69 - 3.32%, acid total titrated content of 0.37 - 0.69%, total sugar content of 9.30 - 27.17%, texture of 24.21 - 211.25 N, L* value of 66.10 – 69.96, a* value of 6.15 - 7.34, b* value of 39.50 - 47.71, the oHue value is 80.95 - 82.38, the chroma value is 39.99 - 48.28%, organoleptic characteristics color response of 4.06 - 6.34 (neutral - like), aroma response of 4.31 - 5.63 (neutral - somewhat like), taste response of 3.69 - 5.09 (somewhat dislike - somewhat like), texture response of 4.66 - 5.69 (neutral - somewhat like), overall response of 4.23 - 5.26 (neutral - somewhat like).
| Item Type: | Thesis (S1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
|||||||||
| Additional Information: | Talas beneng merupakan salah satu pangan lokal dari provinsi Banten. Salah satu cara untuk melakukan diversifikasi pangan yaitu dengan membuat tapai talas beneng. Tapai merupakan salah satu makanan yang dihasilkan melalui proses fermentasi. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh lama fermentasi dan konsentrasi ragi terhadap karakteristik fisikokimia dan organoleptik tapai talas beneng, serta untuk mengetahui pengaruh interaksi yang terjadi antara lama fermentasi dan konsentrasi ragi terhadap karakteristik fisikokimia dan organoleptik tapai talas beneng. Penelitian ini menggunakan metode Rancangan Acak Kelompok Split Plot. Petak utama adalah lama fermentasi yang terdiri dari tiga taraf (24 jam, 48 jam, dan 72 jam). Anak petak adalah konsentrasi ragi yang terdiri dari tiga taraf (0,5%; 1%; dan 1,5%). Hasil penelitian menunjukkan nilai rata-rata setiap analisis dari yang terendah hingga tertinggi, yaitu: kadar air 64,47 - 77,96%, kadar abu 0,59 - 1,30%, kadar alkohol 1,69 - 3,32%, kadar total asam tertitrasi 0,37 - 0,69%, kadar gula total 9,30 - 27,17%, tekstur 24,21 - 211,25 N, nilai L* 66,10 - 69,96, nilai a* 6,15 - 7 34, nilai b* 39,50 - 47,71, nilai oHue 80,95 - 82,38, nilai kroma 39,99 - 48,28%, karakteristik organoleptik respon warna 4,06 - 6,34 (netral - suka), respon aroma 4,31 - 5,63 (netral - agak suka), respon rasa 3,69 - 5,09 (agak tidak suka - agak suka), respon tekstur 4,66 - 5,69 (netral - agak suka), respon overall 4,23 - 5,26 (netral - agak suka). | |||||||||
| Uncontrolled Keywords: | beneng taro, fermentation time, tapai, yeast concentration konsentrasi ragi, lama fermentasi, talas beneng, tapai | |||||||||
| Subjects: | Q Science > Q Science (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
|||||||||
| Depositing User: | Nabilah Nur Fitriyah | |||||||||
| Date Deposited: | 29 Apr 2024 11:05 | |||||||||
| Last Modified: | 02 May 2024 15:03 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/34946 |
Actions (login required)
 |
View Item |