PEMBUATAN BREM PADAT DENGAN SUBSTITUSI FILTRAT TAPE UMBI TALAS

Sri, Djajati and Jariyah, - and Tri Indah, Mawarti (2009) PEMBUATAN BREM PADAT DENGAN SUBSTITUSI FILTRAT TAPE UMBI TALAS. Rekapangan : Jurnal Teknologi Pangan, 3 (1). pp. 28-36. ISSN 1978-4163

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Abstract

Fermented tapioca thickly constitutes one of yielding traditional food thickly and drying up Fermented tapioca liquid, get solid matters form, whitish chromatic until nutbrown, get nice hope and few acid, contain a lot of sugar, starch that most water-soluble, lactic acid and constitutes rich food will calorie and edge out digested by body. Raw product that is utilized to make Fermented tapioca solid which is white glutinous rice, increased glutinous rice price and a lot of carbohydrate source that was utilized, therefore gets to be utilized by taro corm to replace a portion glutinous rice and diversified product from taro corm. Faced problem in Fermented tapioca makings thickly with taro corm material is yielding Fermented tapioca that acquired its taste nice reducing and less solid. It is caused because content starch inferior taro corm than glutinous rice; therefore need insofar been known which taro corm substitution to glutinous rice can be done. This research intent to know filtrat's substitution influence taro corm tape to filtrat glutinous rice so fermented tapioca quality resultant thickly which liked by consumer. This research utilize Fledged Random Design (RAL) with single factor pattern with 3 time replicate which is with filtrat's substitution conduct taro corm tape to filtrat glutinous rice as big as 15%, 20%, 25%, 30%, 35%. Acquired best result of filtrat's substitution conduct taro corm tape to filtrat glutinous rice tape which is as big as 15% one results fermented tapioca solids by tih'ates waters 14,7896%, rendemen 43,43%, ash rate 1,7596%, full scale acid 1,8194%, starch rate 8,6299%, reductions sugared rate 68,2451%, texture 0,0395 mm / g. second, and organoleptik quality that have better point from standard which is taste 2,88; color 2,76; aroma 2,65, and texture 2,12 Key word: Fermented tapioca, taro corm

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