?url_ver=Z39.88-2004&rft_id=1514051085&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENSTABIL+TEPUNG+UBI+JALAR+TERFERMENTASI%0D%0APADA+PEMBUATAN+YOGHURT+PISANG+AMBON&rft.creator=NADIA+ANDINA+PUTRI+ARPANI%2C+1514051085&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+penambahan+konsentrasi%2C+dan%0D%0Atipe+tepung+ubi+jalar+terfermentasi%2C+serta+interaksi+antara+keduanya+terhadap%0D%0Akarakteristik+mutu+yoghurt+pisang+ambon.+Penelitian+disusun+dalam+Rancangan%0D%0AAcak+Kelompok+Lengkap+(RAKL)%2C+faktorial+dengan+dua+faktor+dan+tiga+kali%0D%0Aulangan.+Faktor+pertama+adalah+konsentrasi+tepung+ubi+jalar+terfermentasi+yaitu+%3A%0D%0A0%25%2C+1%25%2C+2%25.+Faktor+kedua+adalah+tipe+tepung+ubi+jalar+terfermentasi+yaitu+tipe+I%0D%0A(0+jam)%2C+tipe+II+(24+jam)%2C+tipe+III+(48+jam)%2C+tipe+IV+(72+jam).+Data+yang+diperoleh%0D%0Adiuji+kesamaan+ragamnya+dengan+uji+Bartlett+dan+kemenambahan+dengan+uji%0D%0ATuckey.+Analisis+sidik+ragam+digunakan+untuk+mengetahui+ada+tidaknya%0D%0Apengaruh+perlakuan.%2C+data+kemudian+diuji+lanjut+dengan+uji+beda+nyata+jujur+(BNJ)%0D%0Apada+taraf+5%25+dan+1%25.+Hasil+penelitian+menunjukan+bahwa+konsentrasi+tepung%0D%0Aubi+jalar+terfermentasi+berpengaruh+nyata+terhadap+karakteristik+mutu+yoghurt%0D%0Apisang+ambon%2C+sedangkan+tipe+tepung+ubi+jalar+terfermentasi+tidak+berpengaruh%0D%0A%0D%0ANadia+Andina+Putri%0D%0A%0D%0Av%0D%0A%0D%0Anyata+terhadap+karakteristik+mutu+yoghurt+pisang+ambon+dan+tidak+terjadi+interaksi%0D%0Aantara+kedua+faktor.+Konsentrasi+tepung+ubi+jalar+terfermentasi+2%25+menghasilkan%0D%0Asineresis+yang+lebih+rendah+yaitu+3%2C97%25%2C+total+padatan+terlarut+(TPT)+yang+tinggi%0D%0Ayaitu+18%2C77%25%2C+dan+tekstur%2Fkekentalan+pada+sifat+sensori+yoghurt+pisang+ambon%0D%0Adengan+skor+tertinggi+yaitu+3%2C67+(suka).+Perlakuan+terbaik+yaitu+konsentrasi%0D%0Atepung+ubi+jalar+terfermentasi+2%25+dengan+nilai+viskositas+sebesar+3%2C40+dPa.s%2C+kadar%0D%0Aprotein+3%2C72%25+dan+kadar+lemak+4%2C45%25.%0D%0A%0D%0AKata+Kunci+%3A+Konsentrasi%2C+tepung+ubi+jalar+terfermentasi%2C+yoghurt%2C+pisang+This+study+aims+to+determine+the+effect+of+adding+concentration%2C+and+the+type+of%0D%0Afermented+sweet+potato+flour%2C+as+well+as+the+interaction+between+the+two+on+the%0D%0Aquality+characteristics+of+ambon+banana+yoghurt.+The+research+was+arranged+in+a%0D%0AComplete+Randomized+Block+Design+(RCBD)%2C+factorial+with+two+factors+and%0D%0Athree+replications.+The+first+factor+was+the+concentration+of+fermented+sweet+potato%0D%0Aflour+namely%3A+0%25%2C+1%25%2C+2%25.+The+second+factor+was+the+type+of+fermented+sweet%0D%0Apotato+flour%2C+namely%3A+type+I+(0+hours)%2C+type+II+(24+hours)%2C+type+III+(48+hours)%2C+type%0D%0AIV+(72+hours).+The+data+obtained+were+tested+for+variance+similarity+with+the%0D%0ABartlett+test+and+addition+with+the+Tuckey+test.+Analysis+of+variance+was+used+to%0D%0Adetermine+whether+there+was+an+effect+of+treatment.+Data+were+then+further+tested%0D%0Awith+an+honest+significant+difference+test+(HSD+test)+(BNJ)+at+the+level+of+5%25+and%0D%0A1%25.+The+results+showed+that+the+concentration+of+fermented+sweet+potato+flour%0D%0Asignificantly+affected+the+quality+characteristics+of+ambon+banana+yoghurt%2C+while%0D%0A%0D%0ANadia+Andina+Putri%0D%0A%0D%0Aiii%0D%0A%0D%0Athe+type+of+fermented+sweet+potato+flour+did+not+significantly+affect+the+quality%0D%0Acharacteristics+of+ambon+banana+yoghurt+and+there+was+no+interaction+between+the%0D%0Atwo+factors.+Concentration+of+2%25+fermented+sweet+potato+flour+resulted+in+a+lower%0D%0Asyneresis+of+3.97%25%2C+total+soluble+solids+(TSS)+of+18.77%25%2C+and+texture%2Fthickness+of%0D%0Athe+sensory+properties+of+ambon+banana+yoghurt+with+the+highest+score+of+3.67%0D%0A(like).+The+best+treatment+was+the+concentration+of+fermented+sweet+potato+flour%0D%0A2%25+with+a+viscosity+value+of+3.40+dPa.s%2C+a+protein+content+of+3.72%25+and+a+fat%0D%0Acontent+of+4.45%25.%0D%0A%0D%0AKeywords+%3A+Concentration%2C+fermented+sweet+potato+flour%2C+yoghurt%2C+ambon%0D%0A%0D%0Abanana%2C+syneresis.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2019&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57192%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57192%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57192%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++NADIA+ANDINA+PUTRI+ARPANI%2C+1514051085++(2019)+PENGARUH+PENSTABIL+TEPUNG+UBI+JALAR+TERFERMENTASI+PADA+PEMBUATAN+YOGHURT+PISANG+AMBON.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F57192%2F