PENGARUH WAKTU PENGUKUSAN DAN FERMENTASI TERHADAP KARAKTERISTIK TAPE UBI JALAR UNGU (Ipomoea batatas var. Ayamurasaki)

Abstract

The aim of this research is to know the time influence of steam and fermentation on the
characteristic of purple sweet potato tape. This research used Randomized Group Design (RGD) with
2 factors. The first factor was the steam duration (20, 30 and 40 minutes) and the second was the
fermentation duration (48, 60 and 72 hours). The result of this research showed that the duration of
steam and fermentation gave highly significant effect on texture, color, taste, texture (score test),
overall acceptance and non-significant effect on reducing sugar value, etanol value, starch value, pH
level, aroma and texture (hedonic test). Thirty minutes of steam duration and 48 hours fermentation
could produce purple sweet potato tape with the best characteristics and could be accepted by the
panelist with texture 1.97 N, reducing sugar value 3.20%, starch value 4.30%, pH level 4.74, ethanol
value 0.75%, the color was rather like, taste was like, the texture was rather soft and rather like,
neutral flavor and overall acceptance was rather liked