Analisis Kuantitatif Mikroorganisme pada Ragi Tape Lokal dan Daya Terima Tape Jusinta yang dihasilkan

Nurhayani H. Muhiddin, Ramlawati Ramlawati, Nur Arfa Yanti, Abdul Mun'im

Abstract


The purpose of this study were to analyze the quantity of microorganisms in some local ragi tape and determine the panelists' acceptance of the "tape jusinta" was produced. This type of research is an experiment with a solid substrate fermentation method. The used ragi tape is 4 kinds of local ragi tape from South Sulawesi Province (ragi tape A, B, C, and D) and 1 type of local ragi tape from Southeast Sulawesi Province (ragi tape E). The Tape Jusinta was produced by fermentation of a solid mixture of purple sweet potato and cassava tubers in a ratio of 1: 1 using 5 kinds of local ragi tape. Analysis of microbial quantity in ragi tape includes the number of molds, yeasts and bacteria in viable count using the Standard Plate Count (SPC) method. Panelist acceptance of the Tape Jusinta product was analyzed using the Hedonic test with a numerical scale range of "6". Data were analyzed descriptively and inferentially using Anova and Duncan's Multiple Test. The results of the data analysis showed that the level of palatability of the panelists to the tapejusinta  fermentedragi tape B was not different from the tape jusinta fermented ragi tape A and C, but the tape jusinta fermented by Cragi tape was different from the results of fermentation ragi tape D and E. The “tape jusinta” fermented ragi tape B is preferred over the tape jusinta fermented ragi tape A, C, D and E with the highest average panelist rating of 4.15. The quantity of microorganisms on ragi tape B are mold types as much as 1.0 x 104 cfu / g, yeast 8.0 x 103 cfu / g and bacteria 5.7 x 104 cfu/ g. 

Keywords: cassava roots, purple sweet potatoes, ragi tape, "tape jusinta", palatability

Abstrak

Tujuan penelitian adalah menganalisis kuantitas mikroorganisme pada beberapa ragi tape lokal dan mengetahui daya terima panelis terhadap “tape jusinta” yang dihasilkan. Jenis penelitian adalah eksperimen dengan metode fermentasi substrat padat. Ragi tape yang digunakan adalah 4 macam ragi tape lokal yang berasal dari Provinsi Sulawesi Selatan (ragi tape A, B, C, dan D) dan 1 macam berasal dari Provinsi Sulawesi Tenggara (ragi tape E). Tape Jusinta dihasilkan melalui fermentasi substrat padat campuran ubi jalar ungu dan umbi ubi kayu dengan perbandingan 1 : 1 menggunakan 5 macam ragi tape lokal. Analisis kuantitas mikroba pada ragi tape  meliputi jumlah kapang, khamir dan bakteri secara viable countmenggunakan metode Standard Plate Count (SPC). Daya terima panelis terhadap produk Tape Jusinta dianalisis menggunakan uji Hedonik dengan rentang skala numerik “6”.Data dianalisis secara deskriptif dan inferensial dengan Anava dan Duncan’s Multiple Test. Hasil analisis data menunjukkan bahwa tingkat kesukaan (palatability) panelis terhadap tape jusinta hasil fermentasi ragi tape B tidak berbeda dengan tape jusinta hasil fermentasi ragi tape A dan C, namun tape jusinta hasil fermentasi ragi tape C berbeda dengan hasil fermentasi ragi tape D dan E. Tape jusinta hasil fermentasi ragi tape B lebih disukai daripada tape jusinta hasil fermentasi ragi tape A, C, D dan E dengan rata-rata penilaian panelis tertinggi yaitu 4.15. Kuantitas mikroorganisme pada ragi tape B yaitu jenis kapang sebanyak 1.0 x 104 cfu/g, khamir   8.0 x 103 cfu/g dan bakteri 5.7 x 104 cfu/g .

Kata kunci:  Umbi ubi kayu, ubi jalar ungu, ragi tape, “tape jusinta”, daya terima


Keywords


cassava roots, purple sweet potatoes, ragi tape, "tape jusinta", palatability

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DOI: http://dx.doi.org/10.33772/biowallacea.v6i2.8950

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BioWallacea : Jurnal Penelitian Biologi (Journal of Biological Research),

p-ISSN : 2355-6404  l   e-ISSN : 2685-6360

Alamat : Jalan H.E.A. Mokodompit Kampus Baru Anduonohu, Lantai-2 Jurusan Biologi Program Studi Biologi Fakultas MIPA Universitas Halu Oleo, Kendari.

Editor-in-Chief: Mr. Jamili (HP/WA: +6285241767959)

Journal Manager of BioWallacea: L.O.A.P. Rudia (HP/WA: +6285396691601)

E-mail: biowallacea@uho.ac.id

 

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