?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+GULA+DAN+LAMA+FERMENTASI%0D%0ATERHADAP+KARAKTERISTIK+KOMBUCHA+UBI+KAYU+WAXY&rft.creator=DIMAS+%2C+AKHMAD+RIZKY&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Ubi+kayu+dengan+jenis+waxy+jarang+dibudidayakan+di+Indonesian.+Ubi+kayu+waxy%0D%0Amengandung+amilosa+yang+sangat+rendah%2C+hal+ini+dapat+dibuktikan+dengan+uji+iodin%2C%0D%0Alarutan+iodin+tidak+mengalami+perubahan+warna.+Ubi+kayu+waxy+memiliki+potensi%0D%0Acukup+tinggi+pada+bidang+industri%2C+sehingga+potensi+budidaya+dan+produksi+pati+ubi%0D%0Akayu+cukup+tinggi.+Filtrat+cair+ubi+kayu+hasil+produksi+pati+tidak+dimanfaatkan%0D%0Asebagai+produk+pangan.+Pemanfaatan+filtrat+cair+ubi+kayu+waxy+sebagai+pengganti%0D%0Alarutan+teh+dan+sari+buah.+Filtrat+cair+ubi+kayu+mengandung+komponen+gula%0D%0Asebanyak+6-7%25.+Penelitian+ini+dilakukan+untuk+mengetahui+pengaruh+penambahan%0D%0Agula+dan+lama+fermentasi+terhadap+karakteristik+kombucha+ubi+kayu+waxy+serta%0D%0Amengetahui+adanya+interaksi+penambahan+gula+dan+lama+fermentasi+dalam%0D%0Amenghasilkan+kombucha+ubi+kayu+waxy+terbaik.+Penelitian+ini+menggunakan%0D%0Ametode+RAKL+dengan+2+faktor+perlakuan+yaitu+penambahan+gula+0%25%2C+5%25%2C+10%25%2C%0D%0Adan+15%25+dan+lama+fermentasi+7+hari%2C+14+hari%2C+21+hari%2C+dan+28+hari.+Hasil+penelitian%0D%0Aini+menunjukkan+bahwa+penambahan+gula+dan+lama+fermentasi+mempengaruhi%0D%0Akarakteristik+kombucha+ubi+kayu+waxy+dan+menghasilkan+kombucha+terbaik+dengan%0D%0Akadar+alkohol%2C+total+asam+tertitrasi%2C+pH%2C+dan+total+mikroba.+Adanya+interaksi%0D%0Apenambahan+gula+dan+lama+fermentasi+terhadap+karakteristik+kombucha+ubi+kayu%0D%0Ayang+dihasilkan.%0D%0A%0D%0AKata+kunci%3A+gula%2C+fermentasi%2C+kombucha%2C+ubi+kayu%2C+waxy%2C+karakteristik%0D%0A%0D%0A%0D%0ACassava+of+the+waxy+variety+is+rarely+cultivated+in+Indonesia.+Waxy+cassava+contains%0D%0Avery+low+levels+of+amylose%2C+which+can+be+demonstrated+through+iodine+testing%2C+as%0D%0Athere+is+no+color+change+in+the+iodine+solution.+Waxy+cassava+holds+considerable%0D%0Apotential+in+industrial+applications%2C+indicating+a+high+potential+for+cultivation+and%0D%0Acassava+starch+production.+The+liquid+filtrate+from+cassava+starch+production+is+not%0D%0Autilized+as+a+food+product.+This+study+explores+the+use+of+waxy+cassava+liquid+filtrate%0D%0Aas+a+substitute+for+tea+and+fruit+juice+solutions.+The+liquid+filtrate+contains+6-7%25%0D%0Asugar.+This+research+aims+to+investigate+the+effects+of+sugar+addition+and%0D%0Afermentation+duration+on+the+characteristics+of+waxy+cassava+kombucha+and+to%0D%0Adetermine+any+interactions+between+sugar+addition+and+fermentation+duration+in%0D%0Aproducing+the+best+waxy+cassava+kombucha.+The+study+employed+a+RAKL+with+two%0D%0Atreatment+factors%3A+sugar+addition+at+0%25%2C+5%25%2C+10%25%2C+and+15%25%2C+and+fermentation%0D%0Adurations+of+7+days%2C+14+days%2C+21+days%2C+and+28+days.+The+results+of+this+study+indicate%0D%0Athat+the+addition+of+sugar+and+fermentation+duration+affect+the+characteristics+of%0D%0Awaxy+cassava+kombucha+and+produce+the+optimal+kombucha+in+terms+of+alcohol%0D%0Acontent%2C+titratable+acidity%2C+pH%2C+and+total+microbial+count.+There+is+an+interaction%0D%0Abetween+sugar+addition+and+fermentation+duration+on+the+characteristics+of+the+waxy%0D%0Acassava+kombucha+produced.%0D%0A%0D%0AKeywords%3A+sugar%2C+fermentation%2C+kombucha%2C+cassava%2C+waxy%2C+characteristics&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-08-08&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F82939%2F1%2FFile%2520Abstract_Pengaruh%2520Penambahan%2520Gula%2520dan%2520Lama%2520Fermentasi%2520Terhadap%2520Karakteristik%2520Kombucha%2520Ubi%2520Kayu%2520Waxy_Tanpa%2520Lampiran%2520-%2520Dimas%2520Akhmad%2520Rizky.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F82939%2F2%2FSkrpsi%2520Full_Pengaruh%2520Penambahan%2520Gula%2520dan%2520Lama%2520Fermentasi%2520Terhadap%2520Karakteristik%2520Kombucha%2520Ubi%2520Kayu%2520Waxy_Tanpa%2520Lampiran%2520-%2520Dimas%2520Akhmad%2520Rizky.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F82939%2F3%2FSkrpsi%2520Full_Tanpa%2520Bab%2520Pembahsan_Pengaruh%2520Penambahan%2520Gula%2520dan%2520Lama%2520Fermentasi%2520Terhadap%2520Karakteristik%2520Kombucha%2520Ubi%2520Kayu%2520Waxy_Tanpa%2520Lampiran%2520-%2520Dimas%2520Akhmad%2520Rizky.pdf&rft.identifier=++DIMAS+%2C+AKHMAD+RIZKY++(2024)+PENGARUH+PENAMBAHAN+GULA+DAN+LAMA+FERMENTASI+TERHADAP+KARAKTERISTIK+KOMBUCHA+UBI+KAYU+WAXY.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F82939%2F