PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK TEPUNG UBI JALAR ORANYE (The Effect of Fermentation Method and Time on Physical Characteristics of Orange Fleshed Sweet Potato Flour) - Gusti Ananda Syahputri; Elisa Julianti; Mimi Nurminah (Jurnal Rekayasa Pangan dan Pertanian, 2017)
ABSTRACT The aim of this research was to find the effect of fermentation method and time on physical characteristics of orange fleshed sweet potato flour. This research was conducted by using completely randomized design with two factors, i.e. fermentation method (F) : (natural fermentation; fermentation by yeast; fermentation by lactic acid bacteria) and fermentation time (L): (24 hours; 48 hours; 72 hours). The parameters analyzed were value of color, bulk density, organoleptic test of color and aroma. The results showed that the fermentation method did not differ significantly on value of color, density bulk, organoleptic test value of color and aroma. The fermentation time had highly significant effect on bulk density, had significant effect on value of color, organoleptic test value of color, and did not differ significantly on organoleptic test value of aroma. The interaction between the two factors had highly significant effect on organoleptic test value of aroma, did not differ significantly on value of color, density bulk, and organoleptic test value of color. Keyword: Fermentation method, fermentation time, orange fleshed sweet potato flour ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh metode dan waktu fermentasi terhadap karakteristik fisik tepung ubi jalar oranye. Penelitian dilakukan dengan menggunakan rancangan acak lengkap dengan dua faktor, yaitu metode fermentasi (F): (fermentasi alami, fermentasi ragi, fermentasi bakteri asam laktat) dan lama fermentasi (L): (24 jam, 48 jam, 72 jam). Parameter yang dianalisa meliputi nilai warna, densitas kamba, organoleptik warna dan aroma. Hasil penelitian menunjukkan metode fermentasi memberikan pengaruh yang berbeda tidak nyata terhadap nilai warna, nilai organoleptik warna dan aroma, densitas kamba. Lama fermentasi memberikan pengaruh yang berbeda sangat nyata terhadap densitas kamba, pengaruh berbeda nyata terhadap nilai warna, dan nilai organoleptik warna serta pengaruh berbeda tidak nyata terhadap nilai organoleptik aroma. Interaksi antara kedua faktor memberikan pengaruh yang berbeda sangat nyata terhadap nilai organoleptik aroma dan pengaruh yang berbeda tidak nyata terhadap nilai warna, densitas kamba, dan nilai organoleptik warna.   Kata kunci:  fermentasi, tepung, ubi jalar oranye