Detail Cantuman

Kajian perbedaan jenis merek ragi dan penggunaan bumbu dapur terhadap kualitas kimia dan organoleptik tape singkong (Manihot utilissima Pohl). Study of different types of yeastbrands anduse of ingredientsforquality chemistry and organolepticof tapai cassava (Manihot utilissima Pohl).with the conseling Dr. Yossi Wibisono, S.Tp, MP and Ir. Abi Bakri, M.Si.
Yusup Sopian
Food and Nutrition Technology Concentration, D-IV Program Study of Agroindustry Management, Department of Agribusiness Management State Polytechnic of Jember Yusupsopian2@gmail.com
ABSTRACT
The research study of the different types of yeast brands and ingredients usefor quality chemistry and organoleptic of tapai cassava (Manihot utilissima pohl) has done with purpose of determining the best treatment of the use from this type of yeastbrands and ingredients for results of chemical and organolepticof tapai cassava, as well as determining proper formulation in the making of tapai. This research use Complete Random Design (RAL) factorial which is composed from two factors. The first factor is the type of yeast brand (ABC: A1 and NKL:A1) used as strarter of making new yeast , the second factor i.e. ingredients (garlic, : B1, cinnamon: B2,anise: B3).Results of the use of ingredients suggest that reducing sugar content is highest in treatmentA1B2with value 5.23. The lowest levels of alcohol content on the treatment of different type yeast brands (A) i.e. A2 (a brand of yeast NKL) with value 7,33%. Ingredients treatment (B) to the lowest alcohol levels i.e. treatment B1 (kitchen garlic seasoning) with value 7.00%. Acid type of yeast brands yeast (A) lowest i.e. A1 value 0.23. Ingredients treatment (B) to the total of lowest acid i.e. B3 with a value 1.50.Results of its ingredients and yeast toorganoleptic acceptance quality with parameters colour indicates thattreatment have influence to ingridient B1 (garlic), with parameters taste indicates thattreatment have influence to ingridient garlic (B1), parameters flavor indicates that treatment have influenceto ingridient anise (B3) and parameters texture and appearance give no effect on quality of acceptance tapai cassava.The best formulation in the process of making yeast of tapai is 25 grams of rice flour, 1.25 grams ofgranulated sugar, 1 gram of garlic, 1 gram of cinnamon, 1 gram of anise and 0.25 gram of yeast brands for each ABC and NKL (Na Kok Liong).
Keywords: yeast, tapai of cassava, garlic, anise, cinnamon