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PENGARUH JENIS SINGKONG (Manihot esculenta) TERHADAP MUTU SENSORIS TAPE YANG DIHASILKAN
Abstract
The aim of this research was to study the influence of cassava varieties on sensory characteristics of tapai produced. A single factor experiment (casava variety) consist of three levels (buton cassava, pacar cassava and kuning cassava) arranged in completely randomized design by 5 replications was conducted. Parameters observed were sensory characteristics is texture, flavor, color and aroma. Data were analyzed using Kruskal Wallis test continued with multiple comparisons test (multiple comprasion) at of 10%. Tape which had the highest response for the sensory characteristics were analyzed further for alcohol and sugar content.
The results showed that cassava variety was significantly affect the hedonic sensory characteristics for aroma, color, taste and texture, as well as hedonic quality sensory characteristics for aroma, flavor and texture. Tapai produced from kuning cassavavariety, which was fermented for 3 days was the most favored by the panelists. Alcohol and reducing sugar content of the Kuning cassava variety were 4.3% and 19%, respectively.
Keywords: tape, cassava, fermented food
Penelitian ini bertujuan untuk mendapatkan karakteristik sensoris dari tape yang dihasilkan dari beberapa jenis singkong.Rancangan percobaan yang digunakan pada penelitian ini adalah rancangan acak lengkap (RAL) faktor tunggal yang terdiri 3 taraf (singkong buton,singkong pacar dan singkong kuning) dilakukan dengan 5 ulangan.Parameter yang diamati adalah karakteristik sensoris,yaitu tekstur,rasa,warna dan aroma.data di analisa menggunakan uji kruskal Wallis dan dilanjutkann dengan uji perbandingan berganda (multiple comprasion) pada taraf 10%. Tape dengan karakteristik sensoris yang mendapatkan respon tinggi (terbaik) dianalisa kadar alkohol dan kadar gulanya.
Hasil penelitian menunjukkan bahwa jenis singkong berpengaruh nyata terhadap karakteristik sensoris hedonik (aroma,warna,rasa dan tekstur). Tape singkong kuning yang difermentasi 3 hari paling disukai panelis.Kadal alkohol dan kadar gula pereduksi tape singkong kuning yang dihasilkan adalah 4,3 % dan 19%.
Kata kunci:singkong,tape,sifat sensoris
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