Pengaruh Perbedaan Varietas Singkong (Manihot utilissima) terhadap Karakteristik Singkong Siap Saji Selama Penyimpanan Dingin

HANDAYANI, EVI (2018) Pengaruh Perbedaan Varietas Singkong (Manihot utilissima) terhadap Karakteristik Singkong Siap Saji Selama Penyimpanan Dingin. Other thesis, Universitas Sebelas Maret.

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    Abstract

    This research aims to determine the effect of cassava varieties to Cassava Ready to Eat characteristic,to know the total amount of Cassava Ready to Eat microbe after 7 days in cold temperature storage and to know which the best of cassava variety in the production of Cassava Ready to Eat. This research used five local cassava varieties from Karanganyar area. Physical analysis (hardness and adhesiveness), chemistry (water content, ash, starch, amylose), sensory and total microbes were used as the method of data analysis. This research used a Complete Randomized Design (RAL), each treatment consisted of 3 replicates of the sample. The data obtained were analyzed statistically with One way ANOVA. If the results are significantly, so that continued with DMRT test. The result showed that cassava varieties influenced the water content, ash content, amylose content, sensory, the total microbial and hardness texture, but there is no significant effect on adhesiveness. Based on the analysis result, Ketan are the best variety for Cassava Ready to Eat production, with moisture content 76,347%, the ash content 0,503%,starch content 23,467%, amylose content 10,203%, hardness 4,26 N and adhesiveness 1,63 mJ. Keywords: cassava ready to eat, varieties, texture, chemical analysis, TPC, sensory.

    Item Type: Thesis (Other)
    Subjects: S Agriculture > SB Plant culture
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: Noviana Eka
    Date Deposited: 08 Feb 2018 11:25
    Last Modified: 08 Feb 2018 11:25
    URI: https://eprints.uns.ac.id/id/eprint/39454

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