PENGARUH LAMA FERMENTASI TERHADAP MUTU ORGANOLEPTIK, TINGKAT KEASAMAN (pH) DAN TINGKAT KEMANISAN TAPE SORGHUM (Sorghum bicolor L. Moench)

Authors

  • elmadani nasution -
  • Ihlana Nairfana Universitas Teknologi Sumbawa
  • Veni Rori Setiawati

Keywords:

Sorghum, Fermentation, Organoleptic, Sweetness. pH

Abstract

Tape is a traditional food in Indonesia that are mainly produced from high-starch containing materials. Sorghum can be used as main ingredients for making tape because of its high nutritional and starch content. Tape is made by fermentation, and there are many factors that influenced the fermentation rate, such as fermentation time. This study aims to determine the effect of fermentation time on organoleptic quality, sweetness levels and acidity levels of sorgum tape. This research was conducted using a Completely Randomized Design (CRD), using 3 treatments namely L1= 48 hours of fermentation time, L2= 72 hours of fermentation time, L3= 96 hours of fermentation time, and repeated 3 times. Data that are significantly difference was then analyzed using Honestly Siginificant Difference (BNJ) at 5% level. Based on the results of research conducted, it is known that the pH value of sorgum tape ranges from 4.38 to 4.77, the value of the sweetness level ranges from 5.30% to 5.70%, color, and aroma that are acceptable to panelits, flavor that are mostly acceptable, and texture that are not acceptable to panelist.

Published

2021-11-25

How to Cite

nasution, elmadani, Ihlana Nairfana, & Veni Rori Setiawati. (2021). PENGARUH LAMA FERMENTASI TERHADAP MUTU ORGANOLEPTIK, TINGKAT KEASAMAN (pH) DAN TINGKAT KEMANISAN TAPE SORGHUM (Sorghum bicolor L. Moench). Food and Agro-Industry Journal, 2(2), 53-61. Retrieved from https://jurnal.uts.ac.id/index.php/JTP/article/view/1165