PENGARUH LAMA FERMENTASI TERHADAP MUTU TEPUNG UBI JALAR (Ipomea batatas L.) BERBAGAI WARNA UMBI

Abstract

The usage development can be increased by applying right cultivating and processing technology to grow sweet potato agroindustry that can help increasing economy value and lengthening storability. One of sweet potato potencies that can be developed in food diversification is sweet potato flour processing. The objective of this research is to study about the effect of fermentation time and various color of sweet potato to the quality of sweet potato flour. The research was done on April until June 2015 in Basic Laboratory of Agricultural College of Dharma Wacana, while the proximate test for the flour of fermented sweet potato was done in Agricultural Product Technology Laboratory of State Polytechnic Lampung. The research design used in this study was Complete Group Random Design (RAKL) arranged factorially by three repetitions. The first factor is fermentation time (t) that has 3 levels: 5 days (t 1 ), 7 days (t 2 ), and 9 days (t 3 ). The second factor is the color of sweet potato (w) that has 3 levels: white (w 1 ), yellow (w 2 ), and purple (w 3 ). The finding result shows that the effect of fermentation time and various color of sweet potato have real impact towards the flour yield, ash content, color, and flour smell as well as nutrient content of sweet potato such as water, protein, fat, crude fiber, and carbohydrate. Generally, there is no interaction except for the flour color and ash content.

The Effect of Drying Method on The Quality of MOCAF (Modified Cassava Flour) from Raw Material Beta-Carotene-Rich Bokor Genotype Cassava

“…Aisah et al (2021) reported that a decrease in fat content was possible during the fermentation process, as microbes required energy obtained from fat. Based on the results, MOCAF sample's fat content met the SNI 7622-2011 required quality standards, with a maximum value of 0.806% (Iswari et al, 2016).…”

Pengaruh Penggunaan Ragi Tape dan Ragi Roti Terhadap Karakteristik Fisikokimia Tepung Mocaf

“…Lamanya waktu fermentasi memberikan pengaruh terhadap derajat putih tepung mocaf yang dihasilkan, hal ini disebabkan adanya degradasi senyawa kompleks oleh mikroba selama proses fermentasi sehingga pigmen pada ubi kayu terurai dan larut dalam air. Selain itu, proses fermentasi pada ubi kayu ternyata dapat menghambat reaksi maillard yang menyebabkan produk menjadi berwarna kecoklatan (Iswari et al, 2010). Dengan cara merombak gula pereduksi menjadi asam-asam organik (Putri et al, 2018).…”

Pengaruh Perendaman Terhadap Mutu Tepung Sagu (Metroxylon sp.) di Kampung Tambat Kabupaten Merauke

“…Derajat putih merupakan kemampuan suatu bahan untuk memantulkan cahaya yang mengenai permukaan bahan tersebut (Iswari et al, 2016). Data rata-rata derajat putih tepung sagu "Dwitrap" dapat dilihat pada Tabel 2.…”