%0 Generic
%A NADIA ANDINA PUTRI ARPANI, 1514051085
%C UNIVERSITAS LAMPUNG
%D 2019
%F eprints:57192
%I FAKULTAS PERTANIAN
%T PENGARUH PENSTABIL TEPUNG UBI JALAR TERFERMENTASI  PADA PEMBUATAN YOGHURT PISANG AMBON
%U http://digilib.unila.ac.id/57192/
%X Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi, dan  tipe tepung ubi jalar terfermentasi, serta interaksi antara keduanya terhadap  karakteristik mutu yoghurt pisang ambon. Penelitian disusun dalam Rancangan  Acak Kelompok Lengkap (RAKL), faktorial dengan dua faktor dan tiga kali  ulangan. Faktor pertama adalah konsentrasi tepung ubi jalar terfermentasi yaitu :  0%, 1%, 2%. Faktor kedua adalah tipe tepung ubi jalar terfermentasi yaitu tipe I  (0 jam), tipe II (24 jam), tipe III (48 jam), tipe IV (72 jam). Data yang diperoleh  diuji kesamaan ragamnya dengan uji Bartlett dan kemenambahan dengan uji  Tuckey. Analisis sidik ragam digunakan untuk mengetahui ada tidaknya  pengaruh perlakuan., data kemudian diuji lanjut dengan uji beda nyata jujur (BNJ)  pada taraf 5% dan 1%. Hasil penelitian menunjukan bahwa konsentrasi tepung  ubi jalar terfermentasi berpengaruh nyata terhadap karakteristik mutu yoghurt  pisang ambon, sedangkan tipe tepung ubi jalar terfermentasi tidak berpengaruh    Nadia Andina Putri    v    nyata terhadap karakteristik mutu yoghurt pisang ambon dan tidak terjadi interaksi  antara kedua faktor. Konsentrasi tepung ubi jalar terfermentasi 2% menghasilkan  sineresis yang lebih rendah yaitu 3,97%, total padatan terlarut (TPT) yang tinggi  yaitu 18,77%, dan tekstur/kekentalan pada sifat sensori yoghurt pisang ambon  dengan skor tertinggi yaitu 3,67 (suka). Perlakuan terbaik yaitu konsentrasi  tepung ubi jalar terfermentasi 2% dengan nilai viskositas sebesar 3,40 dPa.s, kadar  protein 3,72% dan kadar lemak 4,45%.    Kata Kunci : Konsentrasi, tepung ubi jalar terfermentasi, yoghurt, pisang This study aims to determine the effect of adding concentration, and the type of  fermented sweet potato flour, as well as the interaction between the two on the  quality characteristics of ambon banana yoghurt. The research was arranged in a  Complete Randomized Block Design (RCBD), factorial with two factors and  three replications. The first factor was the concentration of fermented sweet potato  flour namely: 0%, 1%, 2%. The second factor was the type of fermented sweet  potato flour, namely: type I (0 hours), type II (24 hours), type III (48 hours), type  IV (72 hours). The data obtained were tested for variance similarity with the  Bartlett test and addition with the Tuckey test. Analysis of variance was used to  determine whether there was an effect of treatment. Data were then further tested  with an honest significant difference test (HSD test) (BNJ) at the level of 5% and  1%. The results showed that the concentration of fermented sweet potato flour  significantly affected the quality characteristics of ambon banana yoghurt, while    Nadia Andina Putri    iii    the type of fermented sweet potato flour did not significantly affect the quality  characteristics of ambon banana yoghurt and there was no interaction between the  two factors. Concentration of 2% fermented sweet potato flour resulted in a lower  syneresis of 3.97%, total soluble solids (TSS) of 18.77%, and texture/thickness of  the sensory properties of ambon banana yoghurt with the highest score of 3.67  (like). The best treatment was the concentration of fermented sweet potato flour  2% with a viscosity value of 3.40 dPa.s, a protein content of 3.72% and a fat  content of 4.45%.    Keywords : Concentration, fermented sweet potato flour, yoghurt, ambon    banana, syneresis.