Authors:

Secretly Galih Aditya, Ni Made Yusa, Ni Luh Ari Yusasrini

Abstract:

“The aim of this research is to know the time influence of steam and fermentation on thecharacteristic of purple sweet potato tape. This research used Randomized Group Design (RGD) with2 factors. The first factor was the steam duration (20, 30 and 40 minutes) and the second was thefermentation duration (48, 60 and 72 hours). The result of this research showed that the duration ofsteam and fermentation gave highly significant effect on texture, color, taste, texture (score test),overall acceptance and non-significant effect on reducing sugar value, etanol value, starch value, pHlevel, aroma and texture (hedonic test). Thirty minutes of steam duration and 48 hours fermentationcould produce purple sweet potato tape with the best characteristics and could be accepted by thepanelist with texture 1.97 N, reducing sugar value 3.20%, starch value 4.30%, pH level 4.74, ethanolvalue 0.75%, the color was rather like, taste was like, the texture was rather soft and rather like,neutral flavor and overall acceptance was rather liked”

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PDF:

https://jurnal.harianregional.com/itepa/full-8885

Published

2021-11-09

How To Cite

ADITYA, Secretly Galih; YUSA, Ni Made; YUSASRINI, Ni Luh Ari. PENGARUH WAKTU PENGUKUSAN DAN FERMENTASI TERHADAP KARAKTERISTIK TAPE UBI JALAR UNGU (Ipomoea batatas var. Ayamurasaki).Jurnal Ilmu dan Teknologi Pangan (ITEPA), [S.l.], v. 1, n. 1, mar. 2012. ISSN 2527-8010. Available at: https://jurnal.harianregional.com/itepa/id-8885. Date accessed: 28 Aug. 2025.

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Issue

Vol 1 No 1 (2012): Jurnal ITEPA

Section

Articles

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