Uji kualitas organoleptic kecap berbahan baku ampas tahu berdasarkan lamanya waktu fermentasi

Liani, Ikrima Erma (2018) Uji kualitas organoleptic kecap berbahan baku ampas tahu berdasarkan lamanya waktu fermentasi. Undergraduate thesis, IAIN Palangka Raya.

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Abstract

Penelitian ini bertujuan untuk mengetahui lama waktu fermentasi berpengaruh terhadap kualitas organoleptik kecap berbahan baku ampas tahu, mengetahui lama waktu pengukusan yang efektif untuk menghasilkan kecap berbahan ampas tahu yang terbaik berdasarkan uji organoleptiknya dan untuk mengetahui lama waktu fermentasi yang efektif untuk menghasilkan kecap berbahan baku ampas tahu yang terbaik berdasarkan uji organoleptiknya.
Penelitian ini dilaksanakan pada bulan Maret sampai dengan bulan April 2018 di Laboratorium Biologi Institut Agama Islam Negeri Palangka Raya. Rancangan percobaan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan yaitu kontrol, P1, P2, P3, P4 serta 5 kali ulangan.
Hasil pengamatan menunjukkan bahwa lama pengukusan dan fermentasi berpengaruh terhadap kualitas organoleptik kecap berbahan baku ampas tahu. Dari analisis menggunakan rumus didapatkan nilai rata-rata tekstur kecap hasil uji organoleptik pada Kontrol = 1,62, P1 = 1,70, P2 = 1,73, P3 = 1,58, P4 = 1,76. Nilai rata-rata aroma kecap hasil uji organoleptik pada Kontrol = 1,57, P1 = 1,68, P2 = 1,63, P3 = 1,69, P4 = 1,65. Hasil rata-rata warna kecap hasil uji organoleptik pada Kontrol = 1,53, P1 = 1,65, P2 = 1,53, P3 = 1,77, P4 = 1,54. Hasil rata-rata rasa kecap hasil uji organoleptik pada Kontrol = 1,49, P1 = 1,54, P2 = 1,77, P3 = 1,79, P4 = 1,53. Lama pengukusan dan fermentasi optimal yang dapat menghasilkan kualitas tekstur kecap terbaik adalah lama pengukusan 30 menit dan lama fermentasi 3 minggu, sedangkan lama pengukusan dan lama fermentasi optimal untuk menghasilkan warna, aroma dan rasa terbaik adalah pengukusan 15 menit dengan lama fermentasi 5 minggu.

ABSTRACT

This research aims at knowing the length of fermentation time affects soy sauce organoleptic quality test which made of tofu dregs, knowing the effective steaming length to produce soy sauce made of the best tofu dregs according to its organoleptic test, and knowing the effective length of its fermentation time to produce soy sauce made of the best tofu dregs according to its organoleptic test.
This research was done on March until April 2018 in Biology Laboratory, State Islamic Institute Palangka Raya. Completely Randomized Design was used as the research experimental design by using 5 treatment, those were control, P1, P2, P3, P4, and 5 times repetition.
Observation result revealed that the steaming and fermentation length affects to the organoleptic quality of soy sauce which made of tofu dregs. Pattern analysis showed the average texture value of soy sauce from organoleptic test were Control = 1,62, P1 = 1,70, P2 = 1,73, P3 = 1,58, P4 = 1,76. The average flavor value of soy sauce from organoleptic test were Control = 1,57, P1 = 1,68, P2 = 1,63, P3 = 1,69, P4 = 1,65. The average color of soy sauce from organoleptic test were Control = 1,53, P1 = 1,65, P2 = 1,53, P3 = 1,77, P4 = 1,54. The average taste of soy sauce from organoleptic test were Control = 1,49, P1 = 1,54, P2 = 1,77, P3 = 1,79, P4 = 1,53. To sum up, the optimal steaming length and fermentation to gain the best texture quality can be produced about 30 minutes steaming and 3 weeks fermentation, while the optimal steaming length and fermentation to gain the best color, flavor, and taste were 15 minutes steaming and 5 weeks fermentation.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Fermentasi;
Subjects: 06 BIOLOGICAL SCIENCES > 0699 Other Biological Sciences > 069999 Biological Sciences not elsewhere classified
Divisions: Fakultas Tarbiyah dan Ilmu Keguruan > Jurusan Pendidikan IPA > Program Studi Pendidikan Biologi
Depositing User: puttry puttry
Date Deposited: 10 May 2019 03:26
Last Modified: 10 May 2019 03:26
URI: http://digilib.iain-palangkaraya.ac.id/id/eprint/1500

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