Secretly Galih Aditya
Mahasiswa Ilmu dan Teknologi Pangan, FTP Unud

Published : 1 Documents Claim Missing Document
Claim Missing Document

Found 1 Documents

PENGARUH WAKTU PENGUKUSAN DAN FERMENTASI TERHADAP KARAKTERISTIK TAPE UBI JALAR UNGU (Ipomoea batatas var. Ayamurasaki) Secretly Galih Aditya; Ni Made Yusa; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (51.013 KB)


The aim of this research is to know the time influence of steam and fermentation on thecharacteristic of purple sweet potato tape. This research used Randomized Group Design (RGD) with2 factors. The first factor was the steam duration (20, 30 and 40 minutes) and the second was thefermentation duration (48, 60 and 72 hours). The result of this research showed that the duration ofsteam and fermentation gave highly significant effect on texture, color, taste, texture (score test),overall acceptance and non-significant effect on reducing sugar value, etanol value, starch value, pHlevel, aroma and texture (hedonic test). Thirty minutes of steam duration and 48 hours fermentationcould produce purple sweet potato tape with the best characteristics and could be accepted by thepanelist with texture 1.97 N, reducing sugar value 3.20%, starch value 4.30%, pH level 4.74, ethanolvalue 0.75%, the color was rather like, taste was like, the texture was rather soft and rather like,neutral flavor and overall acceptance was rather liked