PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN UJI ORGANOLEPTIK TEPUNG UBI JALAR (Ipomoea batatas)
Abstract: Science Skills
include observing skills with all the senses, using tools and materials,
planned the exThis study aims to investigate the influence of variations in the
concentration and dipping time of lactic acid to glucose and organoleptic sweet
potato (Ipomoea batatas). The research method using completely randomized
design (CRD) with factorial 3x3 and three replications. The first factor is the
variation of concentration (K) include 1%, 1.5%, 2%, both long immersion factor
(L) includes 60 minutes, 90 minutes, 120 minutes. Collecting data by calculating
the glucose level using titration method using Na2S2O3 and organoleptic tests
include color, smell, texture and level of preference to the 15 panelists using
the enclosed questionnaire. Analysis of data using analysis of variance (ANOVA)
two paths through SPSS version 17.0 with a significance level of 0.05, then
when will significantly dilanjutkanuji LSD or LSD. The analysis showed
variation in the concentration effect on glucose levels (P = 0.000 <0.05).
Soaking time effect on glucose levels (P = 0.000 <0.05). There are
significant variations in the concentration of interaction and immersion
duration of the glucose levels (P = 0.013 <0.05). The highest glucose levels
found in K1L1 treatment (1% concentration and dipping time of 60 minutes),
while the lowest glucose levels in the treatment K3L2 and K3L3 on immersion 120
menit.Hasil organoleptic preferred on K3L3 treatment because the typical smell
of sweet potato is missing, whiter color , the texture is very soft and low
glucose levels.
Penulis: Nasrul Rofiah
Hidayati
Kode Jurnal: jpbiologidd141079
