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PENGARUH VARIASI LAMA FERMENTASI TERHADAP KADAR ALKOHOL PADA TAPE UBI KAYU
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ABSTRAK
Pengaruh Variasi Lama Fermentasi Terhadap Kadar Alkohol Pada Tape Ubi
Kayu
Peneliti : Yassier Arafat
Pembimbing : Yayuk Kustiningsih, Tini Elyn Herlina
Tape merupakan makanan selingan yang sangat dikenal dan digemari oleh
masyarakat di Indonesia dan Malaysia. Jenis tape yang paling dikenal oleh
masyarakat yaitu tape ketan dan tape ubi kayu (singkong). Tape diolah dengan
menambahkan ragi yang merupakan populasi campuran dari spesies-spesies genus
Aspergilus, Saccharomyces, Candida, Hansenulla, dan bakteri Acetobacter, sehingga
terjadi proses fermentasi. Proses fermentasi menghasilkan etanol dan CO2. Penelitian
ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap kadar alkohol
tape ubi kayu. Jenis penelitian ini menggunakan metode Quasi Eksperiment dengan
rancangan Posttest Only Control Group Design. Data yang diperoleh dianalisis
menggunakan uji statistik Regresi Linier untuk melihat adanya pengaruh lama
fermentasi terhadap kadar alkohol pada tape ubi kayu. Sampel penelitian ini adalah
tape ubi kayu yang telah difermentasi selama 2, 3, 4, 5, dan 6 hari kemudian diambil
airnya dengan cara diperas lalu disaring selanjutnya diperiksa kadar alkohol
menggunakan alat spektrofotometri UV-Vis. Dari penelitian ini diperoleh kadar
alkohol tape ubi kayu sebesar 3,05% (pada fermentasi hari kedua), 4,19 (pada
fermentasi hari ketiga), 4,90% (pada fermentasi hari keempat), 6,11% (pada
fermentasi hari kelima), dan 7,15% (pada fermentasi hari keenam). Dari uji statistik
regresi linier diperoleh kesimpulan bahwa pengaruh lama fermentasi terhadap kadar
alkohol pada tape ubi kayu sebesar 98,9%. Disarankan untuk penelitian selanjutnya
melakukan penelitian mengenai lama fermentasi pada ubi kayu lebih dari 6 hari dan
menggunakan bahan berbeda selain ubi kayu.
Kata Kunci : Lama Fermentasi, Kadar Alkohol, Ubi Kayu
ABSTRACT
Impact Of Variation Of Time in Fermentation On Alcohol Contents In Cassava
Based Tapai
Author : Yassier Arafat
Advisor : Yayuk Kustiningsih, Tini Elyn Herlina
Tapai is one of well known and favourite side dishes of Indonesians and
Malaysian. The most famous ones of its kind are glutinous rice based and cassava
based. Tapai is traditionally made by adding yeasts which is a mixture consists of
Aspergilus, Saccharomyces, Candida, Hansenulla, genus as well as Acetobacter
bacteria into the mould thus causing fermentation process to happen. Fermentation
process produces ethanol and carbon dioxide. This research specifically aims to
discover the impact of time changes in fermentation on alcohol contents in cassava
based tapai. This kind of research uses Quasi Experimental method alongside Posttest
Only Control Group Design. Collected data is analyzed using linear regression to see
if the correlation exist. The research sample is cassava based tapai which has been
fermented for 2,3,4,5, and 6 days subsequently squeezed out to extract the juice, then
filtered to figure out its alcohol contents using UV-Vis spectrophotometer. The
outcome shows that the ethanol contents on cassava based tapai is 3,05 (on
fermentation day 2), 4,19% (on fermentation day 3), 4,90% (on fermentation day 4),
6,11% (on fermentation day 5), and 7,15% (on fermentation day 6). Moreover, from
linear regression statistical test, it is concluded that the correlation between yeast
concentration and ethanol contents in cassava based tapai is as high as 98,9%. It is
highly recommended to conduct the future research by modifying the fermentation
time more than 6 days and use different inggredients except cassava based.
Keywords : Fermentation, Alcohol Content, Cassava based
Detail Information
| Item Type | |
|---|---|
| Penulis | |
| Student ID | |
| Dosen Pembimbing | |
| Penguji | |
| Kode Prodi PDDIKTI | |
| Edisi | |
| Departement | |
| Kontributor | |
| Bahasa |
Indonesia
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| Penerbit | Jurusan Analis Kesehatan : Banjarbaru., 2019 |
| Edisi | |
| Subyek | |
| No Panggil |
ANK.49/SKP-2019
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| Copyright | |
| Doi |