Jurnal Pangan dan Gizi
Vol 1, No 1 (2010): Kajian Pangan dan Gizi

PENGARUH LAMA SIMPAN PADA SUHU RUANG TERHADAP KADAR PROTEIN DODOL TAPE KULIT UMBI UBI KAYU

Wikanastri . Hersoelistyorini (Unknown)
Didik Sumanto (Unknown)
Lugman . Najih (Unknown)

Article Info

Publish Date
29 Apr 2010

Abstract

The carbohydrate’s content of cassava is quite high, so it is possible to be used as the source of energy for microorganism in fermentation process. The result of fermentation in cassava can be processed as food product in the form of ‘dodol’. The aim of this research to find out whether there is any difference of protein content based on the duration of saving the fermented cassava in the normal temperature. The result of research based on the data which were tested using Kruskal Wallis test showed that p-value = 0,009; if α = 5% is applied, so that p-value < α. There is a difference in the protein content of the dodol of tapai cassava product, which is saved in the normal temperature. Key words : dodol, cassava, fermentation.

Copyrights © 2010




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Journal Info
Jurnal Pangan dan Gizi
Website

Abbrev

JPDG

Publisher

Universitas Muhammadiyah Semarang

Subject

Agriculture, Biological Sciences & Forestry

Description

Jurnal Pangan dan Gizi (JPG, P ISSN 2086-6429, EISSN 2656-0291) provides a medium for publishing scientific articles as a result of research and development in the field of food technology and nutrition by focusing on food biochemistry, food safety, food microbiology, food chemistry , nutrition, ...