PENGARUH RAGI DARI DAERAH BERBEDA TERHADAP KADAR GLUKOSA DAN ALKOHOL SERTA NILAI ORGANOLEPTIK TAPAI UBI JALAR MERAH (Ipomoea batatas L.)

Abstract

ABSTRACT

Tapai is a snack that is quite popular in Indonesia. Things to do to expand consumer Tapai is a new innovation in the manufacture of Tapai. One of them by replacing the main ingredient Tapai with sweet potatoes. This study aims to determine the effect of different yeast toglucose and alcohol levels as well as organoleptic value Tapai red sweet potatoes. The study was conducted at the Laboratory of Microbiology Department of Biology, Faculty UNP and BARISTAND, from December 2014 through January 2015. This study is an experiment in a completely randomized design (CRD) with 3 treatments and 6 replicates. The treatments were P1 (yeast Padang), P2 (yeast Bandung), P3 (yeast Medan). Data obtained in the form of alcohol and glucose levels were analyzed by ANOVA significance level of 5%. If significantly different results followed by a test of Duncan New Multiple Range Test (DNMRT), while the organoleptic test were analyzed descriptively. The results showed that glucose levels in each treatment were not significantly different. The highest glucose levels in the treatment of P2 (0.78%), while the lowest glucose levels in the treatment P1 (0.58%). Tapai alcohol content that uses yeast from different regions differ significantly, P2 has a higher alcohol content is 2.3%, Tapai treatment P1 has the lowest alcohol content 1.58%. Tapai organoleptic tests show that P1 has more enthusiasts.

Keywords: Tapai, Yeast, Glucose, Alcohol