PENILAIAN ORGANOLEPTIK TEPUNG KULIT UBI KAYU TERMODIFIKASI RAGI TAPE

Sarlina Sarlina, Sri Wahyuni, muhammad syukri sadimantara

Abstract


ABSTRACT  
The number of cassava-based food production has increased every year; thus, producing more waste in the form
of cassava peels. The purpose of this study was to observe the effect of yeast tape concentration and
fermentation time on panelist assessment on cake products from selected cassava peel flour. The study used two-
factorial completely randomized design (CRD). The first factor was yeast tape concentration and the second factor
was fermentation time. Sensory tests were done based on color, aroma, and texture. The results show that the
effect of yeast concentration and fermentation treatments on the organoleptic assessment of modified cassava
flour obtained a score of 3.91 (slightly interesting) in color quality rating, 3.69 (smooth) in texture, and 4.13
(attractive) in three-day fermentation and 4% yeast tape concentration. Therefore, it can be concluded that the
modified starch with the longest fermentation and the highest the yeast concentration was the most favored by
panelists.
 
Keywords: Cassava peel flour, fermentation, yeast.
 

ABSTRAK  
Pengolahan ubi kayu menjadi beberapa produk olahan setiap tahun mengalami peningkatan. Semakin
meningkatnya produksi olahan ubi kayu maka limbah kulit ubi kayu semakin meningkat dan tidak dimanfaatkan
dengan optimal.Tujuan penelitian ini untuk melihat pengaruh konsentrasi ragi tape dan lama fermentasi terhadap
penilaian panelis pada produk cake dari tepung kulit ubi kayu terpilih. Penelitian ini menggunakan Rancangan
Acak Lengkap (RAL) dua faktorial. Faktor pertama yaitu konsentrasi ragi tape dan faktor kedua yaitu lama
fermentasi. Penilaian yang dilakukan adalah uji sensorik (warna, aroma, dan tekstur). Hasil penelitian
menunjukkan pengaruh perlakuan  konsentrasi ragi dan lama fermentasi terhadap penilaian organoleptik tepung
kulit ubi kayu termodifikasi dengan skor penilaian kualitas mutu warna 3,91 (agak menarik), tekstur 3,69 (cukup
halus) dan aroma 4,13 (menarik) pada perlakuan fermentasi 3 hari dan konsentrasi ragi tape 4%.  Sehingga
dapat disimpulkan bahwa semakin lama fermentasi dan semakin banyak penggunaan ragi tape, tepung modifikasi
semakin disukai panelis.
Kata Kunci: Tepung kulit ubi kayu, fermentasi, ragi tape.  

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