The Effect of Yeast Dose on Cassava Fermentation Result Manihot utilissima

Authors

  • Ridha Nirmalasari Institut Agama Islam Negeri (IAIN) Palangka Raya Jl. G.Obos Komplek Islamic Center Palangka Raya, Kalimantan Tengah, Indonesia, 73112 Telp. 0536-3226356 Fax. 3222105 Email: iainpalangkaraya@kemenag.go.id Web: http://www.iain-palangkaraya.ac.id
  • Ikrima Erma Liani Institut Agama Islam Negeri (IAIN) Palangka Raya Jl. G.Obos Komplek Islamic Center Palangka Raya, Kalimantan Tengah, Indonesia, 73112 Telp. 0536-3226356 Fax. 3222105 Email: iainpalangkaraya@kemenag.go.id Web: http://www.iain-palangkaraya.ac.id

Abstract

The research is aimed to know the effect of yeast dose on cassava fermentation
result Manihot utilissima, to find the correct yeast dose to give the best fermentation
result and to know the level of people's preference to each yeast dose produced from the
fermentation process. The method used is a quantitative research using experimental
method and RAL. Result of analysis indicate from some treatments done can be known
that an organoleptik test of color and flavor give result that F count bigger than F table
so Ho rejected at level of trust 0,05. While an organoleptic test of taste and texture give
result that F count smaller than F table so Ho accepted at level of trust 0,05. So it can be
concluded that the presence of measurements for the proper dosing of yeast will improve
the quality of tape produced.

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Published

2018-11-12

Issue

Vol. 9 No. 2 (2018): Jurnal Ilmu Alam dan Lingkungan

Section

Articles

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