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PENGARUH VARIASI KONSENTRASI RAGI DALAM PEMBUATAN TAPE BIJI HANJELI (Coix lacryma-jobi L.) TERHADAP KADAR ALKOHOL DAN UJI ORGANOLEPTIK (SEBAGAI SUMBER BELAJAR BIOLOGI)

Ayudia, Dita (2020) PENGARUH VARIASI KONSENTRASI RAGI DALAM PEMBUATAN TAPE BIJI HANJELI (Coix lacryma-jobi L.) TERHADAP KADAR ALKOHOL DAN UJI ORGANOLEPTIK (SEBAGAI SUMBER BELAJAR BIOLOGI). Undergraduate (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Study of the effect of variations in various concentrations in making hanjeli tape seed (Coix lacryma-jobi L.) on alcohol content and organoleptic testing is still limited, hanjeli seeds can be developed into various products traught various processes. One of them is by making hanjeli seed tape. Tape is a traditional Indonesian meal made with a fermentation process. Hanjeli is a cereal or grains with higher protein, fat, B1 content compared to other cereals. The purpose of this study was to determine the effect of variations in yeast concentration on the alcohol content of hanjeli seed tape and organoleptic tests. This research was true experimental research. The research method consists of several stages, namely preparation, implementation which includes making hanjeli seed tape with a variety of yeast concentrations (0.5%, 1%, 1.5%, 2%), the observation stage includes alcohol content test and an organoleptic test. This study consisted of 24 samples with 6 replications. The data analysis technique used was one-way ANOVA and DMRT test. The results showed that there was a significan effect of giving different yeast concentrations, yeast concentration of 0.5% by (0.02% alcohol contat), yeast concentration of 1% by (0.03% alcohol contat), yeast concentrations of 1.5%, by (0.07 % alcohol contat) and 2% yeast concentration of (0.08% alcohol contat). The results of the study should that the variation of yeast concentration in the hanjeli seed tape was safe and good for consumption because its values obtamd were below 1% of the alcohol content determined by the MUI. Organoleptic test results of hanjeli seed tape which include the taste, aroma, texture and color that panelists prefer the most is the yeast concentration of 1% based on the mode value.

Item Type: Thesis (Undergraduate (S1))
Student ID: 201510070311043
Thesis Advisors: Sri Wahyuni (0013046202), Siti Zaenab (0019086601)
Keywords: Hanjeli Seeds (Coix lacryma-Jobi L.), Yeast Concentration, Alcohol Content, Organoleptic Test
Subjects: Q Science > Q Science (General)
Q Science > QK Botany
Divisions: Faculty of Teacher Training and Education > Department of Biology Education (84205)
Depositing User: 201510070311043
Date Deposited: 20 Feb 2020 07:34
Last Modified: 20 Feb 2020 07:34
URI : http://eprints.umm.ac.id/id/eprint/59958

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