%0 Generic
%A AZIZ MAHENDRA, 1514051028
%C UNIVERSITAS LAMPUNG
%D 2019
%F eprints:56882
%I FAKULTAS PERTANIAN
%T KARAKTERISASI SIFAT FISIK, KIMIA, DAN SENSORI TEPUNG UBI  KAYU (Manihot esculenta Crantz) JENIS MANIS DI KECAMATAN    PALAS, KABUPATEN LAMPUNG SELATAN
%U http://digilib.unila.ac.id/56882/
%X Penelitian ini bertujuan untuk mengetahui pengaruh umur panen, varietas dan  interaksi kedua faktor terhadap sifat fisik, kimia dan sensori tepung ubi kayu jenis  manis di Lampung Selatan. Penelitian ini dilakukan dengan menggunakan  Rancangan Acak Kelompok Lengkap (RAKL) Faktorial dengan 4 ulangan. Faktor  pertama yaitu 3 varietas ubi kayu (Manalagi, Mentega, Krembi) dan faktor kedua  yaitu umur panen ubi kayu (7-8 bulan dan 8-9 bulan). Data diuji kesamaan  ragamnya dengan uji Barlet dan kemenambahan model diuji dengan uji Tuckey.  Analisis sidik ragam digunakan untuk mendapatkan penduga ragam galat dan uji  signifikan untuk mengetahui pengaruh perlakuan. Seluruh data diolah lebih lanjut  dengan uji Beda Jarak Nyata Duncan (Duncan’s Multiple Range Test/ DMRT)  pada taraf 5%. Hasil penelitian ini menunjukan bahwa varietas (Manalagi,  Mentega dan Krembi) berpengaruh nyata terhadap kadar air, rendemen tepung,    v    presentase kulit, swelling power suhu 60oC, 70oC, 80oC, kelarutan suhu 60oC,  70oC, kadar pati, amilosa, amilopektin, warna dan aroma. Umur panen ubi kayu  berpengaruh nyata terhadap kadar air, rendemen tepung, presentase kulit,  kelarutan suhu 60oC, 70oC, 80oC kadar pati, amilosa, amilopektin. Terdapat  interaksi yang nyata antara varietas dan umur panen terhadap rendemen tepung,  kelarutan suhu 80oC, kadar pati dan warna. Kata kunci: Tepung ubi kayu, umur panen, krembi, manalagi, mentega. The aims of the research were to determine the effect of harvesting age, varieties  and interaction between harvesting age and varieties on physical properties, chemical and sensory of sweet cassava flour in South Lampung. The research was  arranged factorialy and in a Complete Randomized Block Design (RCBD) with  two factor and four repetitions. The first factor was cassava varieties (Manalagi,  Mentega, Krembi) and the second factor was the age of cassava harvest (7-8  months and 8-9 months). The data were tested for homogenly additivity use  Bartlet test and Tuckey test, then the data were analyzed by variance and further  tested using Duncan' Test at the level of 5%. The results showed that varieties  (Manalagi, Mentega and Krembi) significantly affected water content, flour yield,  peel percentage, swelling power temperature of 60oC, 70oC, 80oC, solubility  temperature of 60oC, 70oC, starch content, amylose, amylopectin, colour and  flavor. The age of cassava harvest significantly influenced water content, flour    iii    yield, peel percentage, solubility temperature of 60oC, 70oC, 80oC, starch,  amylose, amylopectin. There was interaction between varieties and harvesting age  on flour yield, solubility temperature of 80oC, starch content and colour    Keywords: Cassava flour, harvesting age, krembi, manalagi, mentega.