KADAR GLUKOSA, ALKOHOL DAN CITARASA TAPE ONGGOK BERDASARKAN LAMA FERMENTASI

Nurul Fahmi(1*), Nurrahman -(2)


(1) 
(2) 
(*) Corresponding Author

Abstract


Cassava starch industry is a byproduct solids derived from the extraction unit still contains a lot of carbohydrates to allow the tape to be made. Fermentation time required in the process of fermentation is 2-3 days, the appropriate time we will get a sense of tape that tastes a little sour and sweet with the scent of alcohol. The research objective was to determine levels of glucose, alcohol and flavour based on tape cassava fermentation time (0 days, 1 day, 2 days, 3 days, and 4 days). The results: significantly effect of fermentation duration on glucose, alcohol and organoleptic properties (fragrance, flavor, texture), whereas not significantly for color. Glucose and alcohol consentration on 3 days fermentation are 3.83 g% and 3.40% w/w, respectively. The best hedonic value on 3 days fermentation duration is 4.24 hedonic scale with criteria liked.

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DOI: https://doi.org/10.26714/jpg.2.1.2011.%25p

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Jurnal Pangan dan Gizi 
ISSN (print) 2086-6429 | 2086-6429  (online)
Organized by Department of Food Science and Technology, Universitas Muhammadiyah Semarang, Semarang, Indonesia
Published by Prodi Teknologi Pangan Universitas Muhammadiyah Semarang
W : https://jurnal.unimus.ac.id/index.php/JPDG 
E : jurnalpangan@unimus.ac.id, nurrahman@unimus.ac.id


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