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The Effect of Yeast Dose on Cassava Fermentation Result Manihot utilissima

Jurnal Ilmu Alam dan Lingkungan · Vol. 9 No. 2 (2018)

DOI
10.70561/jal.v9i2.5372
ISSN
2549-8819, 2086-4604
Terbit
2018-11-12
Penerbit
Universitas Hasanuddin
Bahasa
en

Abstrak

The research is aimed to know the effect of yeast dose on cassava fermentationresult Manihot utilissima, to find the correct yeast dose to give the best fermentationresult and to know the level of people's preference to each yeast dose produced from thefermentation process. The method used is a quantitative research using experimentalmethod and RAL. Result of analysis indicate from some treatments done can be knownthat an organoleptik test of color and flavor give result that F count bigger than F tableso Ho rejected at level of trust 0,05. While an organoleptic test of taste and texture giveresult that F count smaller than F table so Ho accepted at level of trust 0,05. So it can beconcluded that the presence of measurements for the proper dosing of yeast will improvethe quality of tape produced.

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Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">The Effect of Yeast Dose on Cassava Fermentation Result Manihot utilissima</dc:title>
	<dc:creator xml:lang="en">Nirmalasari, Ridha</dc:creator>
	<dc:creator xml:lang="en">Liani, Ikrima Erma</dc:creator>
	<dc:description xml:lang="en">The research is aimed to know the effect of yeast dose on cassava fermentationresult Manihot utilissima, to find the correct yeast dose to give the best fermentationresult and to know the level of people's preference to each yeast dose produced from thefermentation process. The method used is a quantitative research using experimentalmethod and RAL. Result of analysis indicate from some treatments done can be knownthat an organoleptik test of color and flavor give result that F count bigger than F tableso Ho rejected at level of trust 0,05. While an organoleptic test of taste and texture giveresult that F count smaller than F table so Ho accepted at level of trust 0,05. So it can beconcluded that the presence of measurements for the proper dosing of yeast will improvethe quality of tape produced.</dc:description>
	<dc:publisher xml:lang="en">Universitas Hasanuddin</dc:publisher>
	<dc:date>2018-11-12</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/jai2/article/view/5372</dc:identifier>
	<dc:identifier>10.70561/jal.v9i2.5372</dc:identifier>
	<dc:source xml:lang="en">Jurnal Ilmu Alam dan Lingkungan; Vol. 9 No. 2 (2018): Jurnal Ilmu Alam dan Lingkungan</dc:source>
	<dc:source>2549-8819</dc:source>
	<dc:source>2086-4604</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/jai2/article/view/5372/2908</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2018 Jurnal Ilmu Alam dan Lingkungan</dc:rights>
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