Pengaruh Lama Fermentasi dengan Ragi Tape Terhadap Kadar Glukosa pada Umbi Gadung (Disocorea hispida DENNST)
Abstract: This study is an
experiment, consisting of two stages. The first stage aims to find a ways of
processing umbi gadung (Dioscorea hispida Dennst) against level of HCN; and second phase aims to determine the
effect of fermentation by Ragi tape on the concentration of glucose in umbi
gadung. Variable in the first stage of research consisted of two types, namely
the independent variables such as processing methods and the dependent variable
concentration of cyanide in umbi gadung.
This research using Completely Randomized Design (CRD), consisting of
three treatments and one control, comprised of three replications., Namely: Ao:
umbi gadung without treatment (control);
A1: umbi gadung are boiled; A2: umbi
gadung which soaked with salt and A3:
umbi gadung to be smeared with ash wood.
The second stage consists of variables, independent variable is the length of
fermentation by ragi tape and the dependent variable glucose concentration umbi
gadung flour (Disocorea hispida Dennst).
Design used in the study were Completely Randomized Design (CRD), which
consists of three treatment groups and one control three repetitions, so there
are 12 units of experimental treatments. Each of these treatments are: Po: Flour
without fermented umbi gadung ; P1: umbi
gadung flour is fermented for 72 jam.
Test of glucose concentration with
Anthrones yam method. Testing is done in two stages: for 24 hours; P2: umbi
gadung flour is fermented for 48 hours;
and P3: umbi gadung flour fermented
first, to determine the effect of umbi gadung
processing methods on the concentration of HCN, to obtain low
concentration of tuber and the second HCN: the effect of ragi tape length of fermentation of glucose concentration on umbi gadung low concentration of HCN. Data obtained were
analyzed by analysis of variance Fα = 0.05 and followed by LSD α = 0.05. The
observation indicates that the first stage of processing methods significantly
affected the concentration of HCN, the results of LSD α = 0.05 there is a
difference between treatments, and
boiling gives the best results with the average results of HCN
concentration: 0%, and the observation of the second phase showed that the
effect of length of fermentation by ragi
tape affect glucose concentration, which average at P0: 35.609 ppm; P1:
44.473 ppm; P2: 51.681 ppm; and P3: 91,, 484 ppm. The LSD α = 0.05 there is a
difference between treatment and at P3: 72 hours showed the best effect with an
average glucose level; 91.48 ppm The LSD α = 0.05 there is a difference between
treatment and at P3: 72 hours showed the best effect with an average glucose
level; 91.48 ppm. Can be concluded that the best way because it boiling to decrease HCN concentration on umbi gadung and
long fermentation by ragit tape: 72-hour glucose concentration can increase
umbi gadung flour.
Keywords: Ways
of Processing, concentration
HCN, length of
Fermentation, Ragi Tape,
Glucose, Umbi Gadung (Dioscorea
hispida Dennst)
Penulis: Halifah Pagarra
Kode Jurnal: jpbiologidd100175
