PENGARUH PEMBERIAN DOSIS RAGI TAPE (Kapang Amilolitik) TERHADAP PEMBUATAN TAPE PISANG KEPOK

Autor:	Nita A, Fauziah K N, kurnia K
Rok vydání:	2020
Předmět:	chemistry.chemical_compound education.field_of_study chemistry Organoleptic Population food and beverages Alcohol content Alcohol Food science Biology education Yeast Completely randomized design
Zdroj:	Jurnal Pangan dan Gizi. 10:11
ISSN:	2656-0291 2086-6429
DOI:	10.26714/jpg.10.1.2020.11-17
Popis:	Indonesia is known as an agrarian country with the majority of its population living as farmers. One of the results of abundant and diverse agriculture is fruits, including bananas. In this study, the banana used was Kepok banana with the aim of finding the best dose of yeast, using the organoleptic test and alcohol test. The method used in the form of a Completely Randomized Design with different yeast doses (0.5;1;1,5;2;2.5 grams) and carried out organoleptic test and alkohol test. The results showed that the tape with a dose of 2.5 grams of yeast had the highest alcohol content and the most favored organoleptic test respondents were treatment 4 with a dose of 2 grams of yeast. The conclusion from this study is that the more yeast doses given the faster the alcohol metabolism.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::db518085bbf3626bcc18c8c2a47301e8 https://doi.org/10.26714/jpg.10.1.2020.11-17 Zobrazit plný text záznamu