Quality of Fermented Purple Sweet Potato (Ipomea batatas var. Ayamurasaki) (Tapai) in Various Yeast Concentration and Steaming Time

Azara, Rima Quality of Fermented Purple Sweet Potato (Ipomea batatas var. Ayamurasaki) (Tapai) in Various Yeast Concentration and Steaming Time. IOP Conference Series: Earth and Environmental Science. (Unpublished)

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Abstract

The aim of this work is to study the effect of yeast concentration and steaming time on the characteristics of fermented purple sweet potato (tapai). Experiment was conducted on completely randomized factorial design, with two treatments, namely yeast concentration (0.25%, 0.50%, and 0.75%) and steaming time (20 minutes, 30 minutes and 40 minutes). The measuring parameters was consisted physical properties (texture and color) and chemical proprerties (reducing sugar, ethanol content, total lactic acid, pH, and moisture content). The result show that yeast concentration treatment had a very significant effect on texture, total lactic acid, and pH. Steaming time had a very significant effect on texture, pH, and significantly affected the total lactic acid. In conclusions, the best treatment is obtained from the treatment of steaming time 30 minutes with 0.75 % yeast.

Item Type:	Other
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Agriculture > School of Agricultural Technology
Depositing User:	Mrs Rima Azara
Date Deposited:	18 Jul 2023 18:15
Last Modified:	18 Jul 2023 18:15
URI:	http://eprints.umsida.ac.id/id/eprint/12114

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