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Sumarya, I Made
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Education Languange, Linguistic, Communication & Media Mathematics Other

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PENERAPAN PEMBELAJARAN BIOTEKNOLOGI MELALUI FERMENTASI UMBI-UMBIAN MENJADI PRODUK TAPE SEBAGAI SUBSTITUSI PANGAN BERAS Suanda, I Wayan; Sumarya, I Made
Widyadari : Jurnal Pendidikan Vol 20 No 1 (2019): April 2019
Publisher : LP2M IKIP PGRI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (251.666 KB) | DOI: 10.5281/zenodo.2653010

Abstract

This research aims to use tubers into tape products as a substitution for rice in the application of fermented biotechnological learning. The research used a type of local tubers such as sweet potato, which includes purple sweet potato (purple color), honey sweet potato (yellow color), white sweet potato (white color) and taro (Colocasia esculenta (L.) Schott.), while the control treatment used cassava (Manihot utillisima Crantz) using completely randomized research design. The tests were conducted by looking for the alcohol content and through organoleptic test (taste) as well as the appearance of the tape products by involving 20 researchers as testers. The results showed that the making of tape using tubers through fermentation process produced an average alcohol of 3.994% in honey sweet potatoes; 1.3773% in white sweet potato; 1.0576% in purple sweet potato; 1.3295% in taro and 0.59625% in cassava. The organoleptic test conducted by the panelists showed: honey sweet potato (yellow color, soft texture, sour taste, alcoholic aroma, attractive appearance); white sweet potato (white color, soft texture, sour taste, alcoholic aroma, attractive appearance); purple sweet potato (purple color, soft texture, sour taste, alcoholic aroma, attractive appearance); taro (whitecolor, rather dense texture, sour taste, mildly alcoholic aroma, ordinary appearance) and cassava (yellow color, soft texture, sour taste, alcoholic aroma, attractive appearance).
PENERAPAN PEMBELAJARAN BIOTEKNOLOGI MELALUI FERMENTASI UMBI-UMBIAN MENJADI PRODUK TAPE SEBAGAI SUBSTITUSI PANGAN BERAS Suanda, I Wayan; Sumarya, I Made
Widyadari: Jurnal Pendidikan Vol. 20 No. 1 (2019): April 2019
Publisher : LPPM IKIP PGRI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.2653010

Abstract

This research aims to use tubers into tape products as a substitution for rice in the application of fermented biotechnological learning. The research used a type of local tubers such as sweet potato, which includes purple sweet potato (purple color), honey sweet potato (yellow color), white sweet potato (white color) and taro (Colocasia esculenta (L.) Schott.), while the control treatment used cassava (Manihot utillisima Crantz) using completely randomized research design. The tests were conducted by looking for the alcohol content and through organoleptic test (taste) as well as the appearance of the tape products by involving 20 researchers as testers. The results showed that the making of tape using tubers through fermentation process produced an average alcohol of 3.994% in honey sweet potatoes; 1.3773% in white sweet potato; 1.0576% in purple sweet potato; 1.3295% in taro and 0.59625% in cassava. The organoleptic test conducted by the panelists showed: honey sweet potato (yellow color, soft texture, sour taste, alcoholic aroma, attractive appearance); white sweet potato (white color, soft texture, sour taste, alcoholic aroma, attractive appearance); purple sweet potato (purple color, soft texture, sour taste, alcoholic aroma, attractive appearance); taro (whitecolor, rather dense texture, sour taste, mildly alcoholic aroma, ordinary appearance) and cassava (yellow color, soft texture, sour taste, alcoholic aroma, attractive appearance).
Co-Authors I Wayan Suanda