Pengaruh Konsentrasi Ragi dan Lama Fermentasi Terhadap Karakteristik Tape Singkong yang Diolah Menjadi Keripik Tape

Abstract

Thisi study iwas conducted with the aim to determine ithe effect iof tape yeast concentration and fermentation time on the characteristics of cassava tape and process cassava tape into cassava tape chips. This research used the CRD (Completely Randomized Design) factorial imethod, inamely the addition of yeast concentration (R = 0.75%: 1.5%: 2.25%: 3%) and fermentation time (A = 48 hours: i72 hours: i96 hours: i120 hours).The results obtained showed that the concentration of yeast on cassava tape gave a highlyi isignificant ieffect ion iwater content, itotal sugar, reducingi sugar, total acid, ipH, and alcohol. The length of cassava tape fermentation gave highly significant effect on iwater content, itotal sugar, ireducing isugar, totali iacid, ipH, alcohol, yield. The interactioni of yeast concentrationi and fermentation time on cassava tape hadi no significanti effecti on yield. The results of the study on cassava tape chips showed that the interactioni of yeasti concentrationi and fermentationi time gave highlyi isignificant ieffect on organoleptici taste iand color andi had noi significanti effecti on organoleptic texture, aroma, and general acceptance. Yeast concentration of 0.75% and ifermentation timei of 72 hoursi producedi the besti and acceptable cassava tape and cassava tape chips.