PENGARUH PENAMBAHAN STARTER MOCAF PADA AMPAS UBI KAYU SELAMA FERMENTASI TERHADAP KARAKTERISTIK KERUPUK PATILO
Patilo is a traditional snacks kind of crackers are processed from fermented cassava fibers and mixed with starch from Gunung Kidul. The fermentation process in the manufacture of any community patilo takes about 3 days. This was not expected by the manufacturer patilo. Fermentation process to reduc...
| Main Authors: | , |
|---|---|
| Format: | Thesis |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2013
|
| Subjects: |
| _version_ | 1826046891907874816 |
|---|---|
| author | , RETNO AMBARSARI , Prof. Dr. Eni Harmayani, M.Sc. |
| author_facet | , RETNO AMBARSARI , Prof. Dr. Eni Harmayani, M.Sc. |
| author_sort | , RETNO AMBARSARI |
| collection | UGM |
| description | Patilo is a traditional snacks kind of crackers are processed from
fermented cassava fibers and mixed with starch from Gunung Kidul. The
fermentation process in the manufacture of any community patilo takes about 3
days. This was not expected by the manufacturer patilo. Fermentation process to
reduce the HCN content of cassava, forming a distinctive taste of patilo, reducing
unpleasant odors, and to increase the flowers patilo when fried.
In this study to determine the effect of fermentation time starter mocaf and
the physical and organileptic characteristics patilo. Variations used in this study is
the concentration of the added starter mocaf ie 0.5%, 1% and 1.5% and the
variation of the fermentation time: 24 hours, 48 hours, and 72 hours. Tests were
analized on cassava pulp is total acid, pH, and total Lactic Acid Bacteria. Patilo
product then fried texture and color tested objectively. To determine the level of
preference crispness, color, flavor, aroma and overall patilo fried crackers sensory
testing.
The addition of starter mocaf on cassava pulp can speed up the fermentation
process as indicated by the increase in total acid, lowering the pH value, and the
increase in the number of BAL. The addition of as much as 1% mocaf starter with
a 48-hour fermentation process can increase the volume and color development of
fried crackers patilo real. The addition of starter mocaf not affect the level of
preference fried crackers patilo real. |
| first_indexed | 2024-03-13T23:01:12Z |
| format | Thesis |
| id | oai:generic.eprints.org:122770 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:01:12Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1227702016-03-04T08:42:16Z https://repository.ugm.ac.id/122770/ PENGARUH PENAMBAHAN STARTER MOCAF PADA AMPAS UBI KAYU SELAMA FERMENTASI TERHADAP KARAKTERISTIK KERUPUK PATILO , RETNO AMBARSARI , Prof. Dr. Eni Harmayani, M.Sc. ETD Patilo is a traditional snacks kind of crackers are processed from fermented cassava fibers and mixed with starch from Gunung Kidul. The fermentation process in the manufacture of any community patilo takes about 3 days. This was not expected by the manufacturer patilo. Fermentation process to reduce the HCN content of cassava, forming a distinctive taste of patilo, reducing unpleasant odors, and to increase the flowers patilo when fried. In this study to determine the effect of fermentation time starter mocaf and the physical and organileptic characteristics patilo. Variations used in this study is the concentration of the added starter mocaf ie 0.5%, 1% and 1.5% and the variation of the fermentation time: 24 hours, 48 hours, and 72 hours. Tests were analized on cassava pulp is total acid, pH, and total Lactic Acid Bacteria. Patilo product then fried texture and color tested objectively. To determine the level of preference crispness, color, flavor, aroma and overall patilo fried crackers sensory testing. The addition of starter mocaf on cassava pulp can speed up the fermentation process as indicated by the increase in total acid, lowering the pH value, and the increase in the number of BAL. The addition of as much as 1% mocaf starter with a 48-hour fermentation process can increase the volume and color development of fried crackers patilo real. The addition of starter mocaf not affect the level of preference fried crackers patilo real. [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , RETNO AMBARSARI and , Prof. Dr. Eni Harmayani, M.Sc. (2013) PENGARUH PENAMBAHAN STARTER MOCAF PADA AMPAS UBI KAYU SELAMA FERMENTASI TERHADAP KARAKTERISTIK KERUPUK PATILO. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62876 |
| spellingShingle | ETD , RETNO AMBARSARI , Prof. Dr. Eni Harmayani, M.Sc. PENGARUH PENAMBAHAN STARTER MOCAF PADA AMPAS UBI KAYU SELAMA FERMENTASI TERHADAP KARAKTERISTIK KERUPUK PATILO |
| title | PENGARUH PENAMBAHAN STARTER MOCAF PADA AMPAS UBI
KAYU SELAMA FERMENTASI TERHADAP KARAKTERISTIK
KERUPUK PATILO |
| title_full | PENGARUH PENAMBAHAN STARTER MOCAF PADA AMPAS UBI
KAYU SELAMA FERMENTASI TERHADAP KARAKTERISTIK
KERUPUK PATILO |
| title_fullStr | PENGARUH PENAMBAHAN STARTER MOCAF PADA AMPAS UBI
KAYU SELAMA FERMENTASI TERHADAP KARAKTERISTIK
KERUPUK PATILO |
| title_full_unstemmed | PENGARUH PENAMBAHAN STARTER MOCAF PADA AMPAS UBI
KAYU SELAMA FERMENTASI TERHADAP KARAKTERISTIK
KERUPUK PATILO |
| title_short | PENGARUH PENAMBAHAN STARTER MOCAF PADA AMPAS UBI
KAYU SELAMA FERMENTASI TERHADAP KARAKTERISTIK
KERUPUK PATILO |
| title_sort | pengaruh penambahan starter mocaf pada ampas ubi kayu selama fermentasi terhadap karakteristik kerupuk patilo |
| topic | ETD |
| work_keys_str_mv | AT retnoambarsari pengaruhpenambahanstartermocafpadaampasubikayuselamafermentasiterhadapkarakteristikkerupukpatilo AT profdreniharmayanimsc pengaruhpenambahanstartermocafpadaampasubikayuselamafermentasiterhadapkarakteristikkerupukpatilo |