?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+LAMA+FERMENTASI+DENGAN+STARTER+CAMPURAN+%0D%0ACAIRAN+PIKEL+DAN+YEAST+TERHADAP+KARAKTERISTIK+%0D%0AMIE+UBI+JALAR+PUTIH&rft.creator=Hesti+Yulianti%2C+1314051020&rft.subject=Budidaya+tanaman&rft.description=Penelitian+ini+bertujuan+untuk+%3A+(1)+membandingkan+sifat+fisikokimia+mie+tepung+ubi+jalar+putih+terfermentasi+dengan+penambahan+starter+campuran+cairan+pikel+%E2%80%93+yeast+dan+starter+tunggal+pikel+atau+yeast%2C+(2)+mengetahui+pengaruh+lama+fermentasi+(0%2C+24%2C+48%2C+72%2C+96+jam)+terhadap+karakteristik+mie+ubi+jalar+putih%2C+(3)+mengetahui+starter+fermentasi+dan+lama+fermentasi+yang+tepat+untuk+menghasilkan+mie+ubi+jalar+putih+dengan+karakteristik+sensori+terbaik.+Penelitian+disusun+dalam+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan+dua+faktor+dan+tiga+kali+ulangan.+Faktor+pertama+adalah+jenis+fermentasi+yaitu+dengan+(1)+starter+pikel%2C+(2)+starter+yeast%2C+(3)+campuran+starter+pikel+dan+yeast++dan+sebagai+kontrol+adalah+ubi+jalar+segar+yang+tidak+difermentasi.+Faktor+kedua+adalah+lama+fermentasi+yaitu+24+jam+(L1)%2C+48+jam%2C+72+jam%2C+dan+96+jam.+Data+yang+diperoleh+diuji+kesamaan+ragamnya+dengan+uji+Bartlett+dan+keaditifitasan+dengan+uji+Tuckey.+Analisis+sidik+ragam+digunakan+untuk+mengetahui+ada+tidaknya+pengaruh+perlakuan%2C+data+kemudian+diuji+lanjut+menggunakan+uji+orthogonal+polinominal+pada+taraf+1%25.+Hasil+penelitian+menunjukkan+bahwa+perlakuan+fermentasi+dengan+penambahan+campuran+cairan+pikel+dan+starter+yeast+dapat+memperbaiki+kualitas+tepung+dan+mie+ubi+jalar.+Semakin+lama+waktu+fermentasi%2C+telah+menyebabkan+pH+yang+lebih+rendah+dan+warna+tepung+yang+lebih+putih%2C+kehilangan+masak+yang+lebih+kecil%2C+waktu+memasak+mie+yang+lebih+singkat.+Perlakuan+terbaik+secara+keseluruhan+terdapat+pada+starter+campuran+cairan+pikel+dan+yeast+yang+difermentasi+selama+96+jam.+Mie+yang+dihasilkan+dari+perlakuan+terbaik+memiliki+karakteristik+cooking+loss+(16%2C446%25)%2C+cooking+time+(3%2C267+menit)%2C+sedangkan+karakteristik+tepungnya+yaitu+pH+(3%2C720)+dan+skor+warna+5+(putih).%0D%0A%0D%0AKata+Kunci%3A+Lama+fermentasi%2C+mie%2C+starter+campuran%2C+tepung+ubi+jalar+putih+terfermentasi%0D%0A%0D%0A%0D%0A%0D%0A%0D%0AABSTRACT%0D%0A%0D%0AThe+aims+of+this+study+were+to+(1)+compare+the+physicochemical+characteristics+of+fermented+white+sweet+potato+flour+noodle+with+the+addition+of++mixed+of+pickle+brine+%E2%80%93+yeast+starter+and+single+starter+of+pickle+brine+and+yeast%2C+(2)+figure+out+the+effect+of+fermentation+time+(0%2C+24%2C+48%2C+72%2C+96+hours)+on+characteristics+of+white+sweet+potato+noodle%2C+(3)+had+best+combination+of+starter+and+fermentation+time+to+produce+white+sweet+potato+noodle+with+the+best+sensory+characteristic.+This+study+was+arranged+in+complete+randomized+block+design+(CBRD)+with+two+factors+and+three+replications.++The+first+factor+was+fermentation+starters+%3A+(1)+pickle+brine+%2C+(2)+yeast++and+(3)+mixed+of+pickle+-+yeast++and+non-fermented+fresh+sweet+potato+as+the+control.+The+second+factor+was+fermentation+time+%3A+24+hours+%2C+48+hours+%2C+72+hours+and+96+hours.++The+homogenity+of+data+was+analyzed+by+Bartlett+test+and+additifity+was+tested+by+Tuckey+test.+ANOVA+was+used+to+know+the+effect+of+treatments.+Data+then+were+further+analyzed+using+orthogonal+polynomial+at+1%25+level.+The+results+showed+that+the+fermentation+treatment+with+addition+of+a+mixed+pickle+brine+%E2%80%93yeast+starter+improved+the+quality+of+flour+and+sweet+potato+noodle.+Longer+fermentation+time+had+caused+lower+pH+and+whiter+color+of+the+flour%2C+lower+cooking+loss%2C+shorter+cooking+time+of+the+noodle.+Overall++the+best+treatment+was+found+in+the+mixed+pickle+brine+%E2%80%93+yeast+starter+fermented+for+96+hours.+The+noodle+resulted+from+the+best+treatment+had+the+characteristics+of+cooking+loss+(16%2C446%25)%2C+cooking+time+(3%2C267+minutes)%2C+whereas+the+flour+was+characterized+as+having+pH+(3%2C720)+and+color+score+of+5+(white).%0D%0A%0D%0AKeywords%3A+fermentation+time%2C+fermented+white+sweet+potato+flour%2C+mixed+starter%2Cnoodle%0D%0A%0D%0A&rft.publisher=UNIVERSITAS+LAMPUNG&rft.date=2017-05-12&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F27156%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F27156%2F2%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F27156%2F3%2FSKRIPSI%2520FULL.pdf&rft.identifier=++Hesti+Yulianti%2C+1314051020++(2017)+PENGARUH+LAMA+FERMENTASI+DENGAN+STARTER+CAMPURAN+CAIRAN+PIKEL+DAN+YEAST+TERHADAP+KARAKTERISTIK+MIE+UBI+JALAR+PUTIH.++UNIVERSITAS+LAMPUNG%2C+FAKULTAS+PERTANIAN+.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F27156%2F