KARAKTERISTIK MUTU PATI UBI TALAS (Colocasia esculenta) PADA PERBANDINGAN AIR DENGAN HANCURAN UBI TALAS DANKONSENTRASI NATRIUM METABISULFIT
AbstractThis research were aimed to 1) find out the effect of comparison between water and taro and sodium metabisulphite consentration as marinade solution on the quality of taro starch, 2) to find out the best characteristic of taro starch based on comparison of water and taro and sodium metabisulphite consentration as marinade solution. This study used a factorial Randomized Block Design with factorial pattern. The first factor was the comparison of water and taro consists of 3 levels namely 2:1, 3:1 and 4:1 and the second factor wasconcentration of sodium metabisulphite consetration consists of 3 levels namely 0 %, 0.2% and 0.3%. Each treatment grouped into two based on the time implementation. Variables observed were water content, starch content, amilosa, organoleptic test and yield. The best treatment was determined with effectiveness index. The results showed that the comparison of water and taro and sodium metabisulphite consentration as marinade solution had high significantly effect on water content and amilosa content at characteristic of taro starch, while its interaction was not significant. Comparison of water and sodium metabisulphite substance and its interaction had significantly effect on starch content of taro and its yield. The treatment concentration of sodium metabisulphite 0.3 % and comparison water and taro 4:1obtained the best quality of taro starch with 8.87 % water content, 65.23 % starch content, 15.75 % amilosa content, 3.84 multiple comparison test (near to Refrence) and 21.58 % yield. Keywords : comparison of water, sodium metabisulphite, starch, taro
Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi-BerbagiSerupa 4.0 Internasional.
Seluruh artikel di Jurnal ini dapat disebarluaskan atas tetap mencantumkan sumber yang syah. Identitas judul artikel tidak boleh dihilangkan. Penerbit tidak bertangggung jawab terhadap naskah yang dipublikasikan. Isi artikel menjadi tanggung jawab Penulis.