Pengaruh Ragi dan Lama Fermentasi Terhadap Mutu Kimia dan Organoleptik pada Tape Biji Barley
Effect of Yeast Concentration and Fermentation Time on pH, Alcohol Content, and Organoleptic Quality of Barley Seed Tapai
Keywords:
Alcohol content, Barley, Organoleptic, pH, Tapai
Abstract
Tapai is one of Indonesia’s traditional foods, made from fermented carbohydrate-containing food materials such as cassava and sticky rice. Barley seeds are one of the food materials that are rarely utilized and contain carbohydrates so that they can be used as raw materials in making tape. The purpose of this study was to determine how the pH value, alcohol content and organoleptic quality of barley seed tape can be influenced by variations in yeast concentration and fermentation time during the processing process. The research method used was a complete randomized design (CRD) test with two variables: variations in yeast concentration (0.5 grams, 1.0 gram and 1.5 grams) and fermentation time (24 hours, 48 hours, and 72 hours). The results showed that different yeast concentrations significantly affected the pH value, alcohol content, and organoleptic quality of barley tape. Both pH value and organoleptic quality were significantly affected by the length of fermentation but had no effect on alcohol content. Barley seed tape with a yeast concentration of 0.5 grams and a fermentation time of 48 hours was the treatment combination most favored by panelists and had good tape quality. The research contributes to opening opportunities for diversification of traditional food ingredients that were previously rarely utilized.
References
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Taliku, I., Maspeke, P. N., & Une, S. (2021). PENGARUH LAMA PENGUKUSAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK KIMIA TAPE UBI JALAR (Ipomoea Batatas L.). Jambura Journal of Food Technology, 3(2). https://doi.org/10.37905/jjft.v3i2.8219
Watson, H. G., Decloedt, A. I., Vanderputten, D., & Van Landschoot, A. (2018). Variation in gluten protein and peptide concentrations in Belgian barley malt beers. Journal of the Institute of Brewing, 124(2). https://doi.org/10.1002/jib.487
Yulianti, C. H. (2014). Uji Beda Kadar Alkohol Pada Tape Beras, Ketan Hitam Dan Singkong. Jurnal Teknika, 6(1).
Yuliantoro, A. I., Astuti, R. D., & Setyaningsih, S. (2023). PENGARUH KONSENTRASI RAGI TAPE DAN LAMA FERMENTASI TERHADAP MUTU TAPE PISANG UTER ( Musa paradisiaca L .). Bulletin Argo Industri, 50(1), 26–32.
Andriani, W., Darmawati, & Wulandari, S. (2015). The study of fermentation’s length of black sticky tape (Oryza sativa glutinosa) alcohol content as development of student worksheet on the concept of conventio biotechnology class XII in senior high school. J. Online Mahasiswa Fakultas Keguruan Dan Ilmu Pendidikan Universitas Riau, 2(1), 1–12.
Asmara, W. G. (2019). PENGARUH PERSENTASE RAGI TERHADAP KADAR ALKOHOL DAN ORGANOLEPTIK TAPE UWI (Dioscorea alata L.) (p. 71). UIN RADEN INTAN LAMPUNG.
Bryan, B., Duniaji, A. S., & Wisaniyasa, N. W. (2021). Pengaruh Perbandingan Ketan Putih (Oryza sativa glutinosa) Dan Ubi Jalar Ungu (Ipomoea Batatas L.) Terhadap Karakteristik Brem Cair. Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 10(3). https://doi.org/10.24843/itepa.2021.v10.i03.p19
Cakir, E., Arici, M., & Durak, M. Z. (2021). Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread. LWT, 152. https://doi.org/10.1016/j.lwt.2021.112230
Devindo, Zulfa, C. S., Attika, C., Handayani, D., & Fevria, R. (2021). Pengaruh Lama Fermentasi dalam Pembuatan Tape. Prosiding SEMNAS BIO 2021, 1, 600–607. https://doi.org/10.24036/prosemnasbio/vol1/74
Dewi, M. F., & Nurhidajah, N. (2018). Karakteristik Fisik dan Sensoris Tepung Tape Beras Hitam Berdasarkan Variasi Metode Pengolahan dan Konsentrasi Ragi. Prosiding Seminar …, 1(2012).
Geng, L., Li, M., Zhang, G., & Ye, L. (2022). Barley: a potential cereal for producing healthy and functional foods. In Food Quality and Safety (Vol. 6). https://doi.org/10.1093/fqsafe/fyac012
Herawati, N., Reynaldi, D. ulfa, & Atikah. (2019). Pengaruh Jenis Katalis Asam dan Waktu Fermentasi Terhadap Persntase Yield Bioetanol dari Rumput Gajah (Pennistum Purpureum Schumach). Jurnal Distilasi, 4(2), 19–26.
Hernowo, P., Setyaningsih, D., & Utomo, B. S. B. (2015). PROSES HIDROLISIS ASAM DAN ENZIM PADA POLISAKARIDA Euchema cottonii UNTUK BAHAN BAKU BIOETANOL. Jurnal Teknologi Industri Pertanian, 25(1), 17–22.
Hunaefi, D., Khairunnisa, W., Sholehuddin, Z., & Adawiyah, D. (2019). Sensory Profile of Commercial Coffee Products using QDA (Quantitative Descriptive Analysis), Flash Profile, and CATA (Check-All-That-Apply) Methods. In Proceedings of the 2nd SEAFAST International Seminar. SCITEPRESS - Science and Technology Publications. https://doi.org/10.5220/0009977500200030
Kanino, D. (2019). Pengaruh Konsentrasi Ragi Pada Pembuatan Tape Ketan. Jurnal Penelitian Dan Pengembangan Agrokompleks, 2(1), 64–71. https://journal.unhas.ac.id/index.php/jppa/issue/view/700
Khalek, M. H. A.-E.-. (2020). Production of Ready-to-Bake Whole Grain Barley Cake Mix with Improved Quality. Asian Food Science Journal. https://doi.org/10.9734/afsj/2020/v18i330219
Koeswardhani, M. M., Rosandari, T., Rasyid, R., Saragih, R., Surono, I. S., Tampubolon, E. S., Dharmawati, A. A. A., Sukotjo, S., & Syahril. (2008). Teknologi Pengolahan Pangan (1st ed.). Universitas Terbuka.
Laili, S. N., Sudarti, S., & Prihandono, T. (2022). Analysis of Alcohol Content in Cassava (Tape) Fermentation Process. Journal of Science and Science Education, 3(1). https://doi.org/10.29303/jossed.v3i1.1340
Li, M., Du, J., & Zheng, Y. (2020). Non-starch polysaccharides in wheat beers and barley malt beers: A comparative study. Foods, 9(2). https://doi.org/10.3390/foods9020131
Moza, J., & Gujral, H. S. (2017). Influence of barley non-starchy polysaccharides on selected quality attributes of sponge cakes. LWT, 85. https://doi.org/10.1016/j.lwt.2017.07.024
Palupi, E., & Rahmatika, M. (2022). Peningkatan Nilai Gizi Pada Susu Tempe Kedelai Hitam (Glycine soja sieb). Jurnal Ilmu Gizi Dan Dietetik, 1(1), 42–49. https://doi.org/10.25182/jigd.2022.1.1.42-49
Pauline, M., Alexandre, O., Andoseh, B. K., Abeline, M. T. S., & Agatha, T. (2017). Production technique and sensory evaluation of traditional alcoholic beverage based maize and banana. International Journal of Gastronomy and Food Science, 10. https://doi.org/10.1016/j.ijgfs.2017.09.003
Piironen, V., Lindsay, D. G., Miettinen, T. A., Toivo, J., & Lampi, A. M. (2000). Plant sterols: Biosynthesis, biological function and their importance to human nutrition. In Journal of the Science of Food and Agriculture (Vol. 80, Issue 7). https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7<939::AID-JSFA644>3.0.CO;2-C
Psota, V., Vejražka, K., Farnera, O., & Hrčka, M. (2007). Relationship between grain hardness and malting quality of barley (Hordeum vulgare L.). Journal of the Institute of Brewing, 113(1). https://doi.org/10.1002/j.2050-0416.2007.tb00260.x
Rahayu, R. W., & Rahayu, T. (2013). Pengaruh Pembungkus Yang Berbeda Terhadap Kadar Etanol Dan Organoleptik Tape Uwi (Dioscorea alata L). Universitas Muhammadiyah Surakarta.
Rahayu, W. P., & Nurwitri, C. C. (2019). Mikrobiologi pangan. PT Penerbit IPB Press.
Rahman, Syarif, J., & Halimsyah, N. U. (2017). Analisis Kadar Alkohol Pada Tape Ubi Yang Difermentasikan Selama 3 Hari Dan 6 Hari Yang Dijual Pada Pasar Boro Kecamatan Rumbia Kabupaten Jeneponto. Jurnal Media Laboran, 7(2), 49–51.
Raj, R., Shams, R., Pandey, V. K., Dash, K. K., Singh, P., & Bashir, O. (2023). Barley phytochemicals and health promoting benefits: A comprehensive review. Journal of Agriculture and Food Research, 14. https://doi.org/10.1016/j.jafr.2023.100677
Robles-Ramírez, M. del C., Ortega-Robles, E., Monterrubio-López, R., Mora-Escobedo, R., & Beltrán-Orozco, M. del C. (2020). Barley bread with improved sensory and antioxidant properties. International Journal of Gastronomy and Food Science, 22. https://doi.org/10.1016/j.ijgfs.2020.100279
Sutanto, T. D., & Hp, A. M. (2006). Studi kandungan etanol dalam tapai hasil fermentasi beras ketan hitam dan putih. GRADIEN, 2(1), 123–125.
Taliku, I., Maspeke, P. N., & Une, S. (2021). PENGARUH LAMA PENGUKUSAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK KIMIA TAPE UBI JALAR (Ipomoea Batatas L.). Jambura Journal of Food Technology, 3(2). https://doi.org/10.37905/jjft.v3i2.8219
Watson, H. G., Decloedt, A. I., Vanderputten, D., & Van Landschoot, A. (2018). Variation in gluten protein and peptide concentrations in Belgian barley malt beers. Journal of the Institute of Brewing, 124(2). https://doi.org/10.1002/jib.487
Yulianti, C. H. (2014). Uji Beda Kadar Alkohol Pada Tape Beras, Ketan Hitam Dan Singkong. Jurnal Teknika, 6(1).
Yuliantoro, A. I., Astuti, R. D., & Setyaningsih, S. (2023). PENGARUH KONSENTRASI RAGI TAPE DAN LAMA FERMENTASI TERHADAP MUTU TAPE PISANG UTER ( Musa paradisiaca L .). Bulletin Argo Industri, 50(1), 26–32.
Published
2024-08-24
How to Cite
Kurniasih, L., & Fauziyyah, A. (2024). Pengaruh Ragi dan Lama Fermentasi Terhadap Mutu Kimia dan Organoleptik pada Tape Biji Barley. Jurnal Teknologi Dan Mutu Pangan, 3(1), 49-56. https://doi.org/https://doi.org/10.30812/jtmp.v3i1.4287
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Articles
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