Maryati, Miya
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PENGARUH KONSENTRASI RAGI TAPE DAN LAMA FERMENTASI TALAS (Colocasia esculenta) TERHADAP KUALITAS PRODUK COOKIES NASTAR Maryati, Miya; Wahyuni, Sri; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (591.084 KB) | DOI: 10.33772/jstp.v6i3.18915

Abstract

ABSTRACTThis study aimed to determine the effect of tape yeast fermentation on taro tubers on the physical properties of flour and the hedonic organoleptic assessment of nastar cookies and the nutritional content of nastar cookies. This study used a factorial Completely Randomized Design (CRD) which consisted of two factors, namely yeast concentration and fermentation time. The yeast concentration (R) consisted of three levels, namely 0% tape yeast (R1), 3% tape yeast (R2), and 5% tape yeast (R3) while the fermentation time (F) consisted of three levels, namely 12 hours (F1), 24 hours (F2), and 36 hours (F3). The observational variables in this study consisted of organoleptic tests with hedonic scales and nutritional content analysis. The best treatment based on the organoleptic test of nastar cookies was the R2F2 sample with scores of color, aroma, taste, texture, and overall reached 4.52 (very like), 4.51 (very like), 4.51 (very like), 4.58 (very like), and 4.48 (like), respectively. The nutritional value of selected nastar cookie products R1F2 had 4.71% water, 1.13% ash, 5.55% fat, 5.88% protein, and 82.73% carbohydrate. Meanwhile, the R2F2 sample had 4.78% water, 1.13% ash, 7.97% fat, 7.02% protein, and 79.1% carbohydrate. The protein and fat contents of this cookie product did not meet the national standard, while the content of other ingredients met the national standard.Keywords: Nastar Cookies, Fermentation, Yeast Tape and Taro Flour.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh fermentasi ragi tape pada umbi talas terhadap sifat fisik tepung dan penilaian organoleptik hedonik cookies nastar serta kandungan gizi cookies nastar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor yaitu faktor pertama konsentrasi ragi dan faktor kedua lama fermentasi, faktor pertama yaitu konsentrasi ragi (R) yang terdiri atas tiga taraf yaitu 0 % ragi tape (R1), 3 % ragi tape (R2) dan 5 % ragi tape (R3). Faktor kedua yaitu lama fermentasi (F) yang terdiri atas tiga taraf yaitu selama 12 jam (F1), 24 jam (F2), dan selama 36 jam (F3).Variabel pengamatan pada penelitian ini terdiri dari uji organoleptik dengan skala hedonik dan analisis kandungan gizi. Perlakuan terbaik berdasarkan uji organoleptik cookies nastar yaitu R2F2 dengan skor penilaian kesukaan terhadap warna sebesar 4,52 (sangat suka), aroma 4,51 (sangat suka), rasa 4,51 (sangat suka), tekstur 4,58 (sangat suka) dan over all 4,48 (suka). Nilai gizi produk cookies nastar terpilih R1F2 dan R2F2 yang meliputi kadar air (4,71 %) dan (4,78 %), kadar abu (1,13 %) dan (1,13 %), kadar lemak (5,55 %) dan (7,97 %), kadar protein (5,88 %) dan (7,02 %) dan kadar karbohidrat (82,73 %) dan (79,1 %). Kadar protein dan lemak produk cookies ini belum memenuhi standar SNI, sedangkan kandungan bahan lainnya telah memenuhi standar SNI.Kata Kunci : Cookies Nastar, Fermentasi, Ragi Tape dan Tepung Talas.