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All Journal AGARICUS: Advances Agriculture Science & Farming
Hartati, Dyah Ayu Sri
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Agriculture, Biological Sciences & Forestry

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Effect Of Yeast Concentration (Saccharomyces cerevisiae) on Organoleptic Characteristics of Cassava Tape Local Varieties Husain, Muhammad Faqih; Chusnah, Miftachul; Hartati, Dyah Ayu Sri; Faizah, Mazidatul
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 1 (2024): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i1.4944

Abstract

Cassava is the second largest agricultural food product in Indonesia after rice One of the processed food products from cassava is tape. Cassava tape is a product resulting from a fermentation process using the yeast Saccharomyces cerevisiae as yeast. The organoleptic properties of cassava tape can change depending on the concentration of yeast used. This research aims to determine the correct yeast concentration on the organoleptic results of cassava tape. The method used in this research was the RAL method (completely randomized design) using three samples with three treatments where each treatment used 1 kg of local varieties of cassava, namely R1 with a yeast concentration of 1% (10 grams), R2 1.5% (15 grams), and R3 2% (20 grams). Another method used in this research is observation using a qualitative method approach. The data processing method used is the Analysis of Variance (ANOVA) method then the BNT test (smallest significant difference) as a further test. This research resulted in R2 cassava tape being the best-treated cassava tape with a color value of 13,13, aroma 13,26, taste 14,23, and texture 12,38. The organoleptic characteristics produced by R2 cassava tape have a slightly yellowish-white color, the characteristic aroma of cassava tape is slightly sharp, the taste is slightly sweet and slightly sour and the texture is soft. Differences in yeast concentration had a significant influence (p<0.05) on the organoleptic Characteristics of cassava tape.
The Effect of Long Drying on the Chemical and Organoleptic Characteristics of Excelsa Coffee Skin Tea (Coffee liberica var. dewevrei) Karima, Ummi; Hartati, Dyah Ayu Sri; Chusnah, Miftachul
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 1 (2024): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i1.4947

Abstract

Handling coffee skin waste has caused problems because it is left to rot, stacked, and burned which can cause negative impacts on the surrounding environment so it needs to be overcome. One way that can be done is to utilize these natural resources by processing coffee skin waste into processed or other products with high economic value, namely coffee skin tea. This study aims to determine (1) the effect of drying time on the chemical characteristics of coffee skin tea products (cascara) and (2) the effect of drying time on the organoleptic of coffee skin tea which includes color, aroma, and taste. The method used in this study is an observation method with a qualitative data approach. This method used two subjects, namely chemical and organoleptic characteristics in tea, to be observed within one month. The results showed that different drying times can have a noticeable effect (P<0.05) on tannin and caffeine levels and changes in color, aroma, and taste in tea steeping. The ideal drying time treatment is 5 hours with a caffeine content of 0.26 grams, tannin content of 283.33 ppm, dark red steeping color, a very inactive aroma, and a delicious tea taste.
Co-Authors Chusnah, Miftachul Faizah, Mazidatul Husain, Muhammad Faqih Karima, Ummi