The Effect of the Percentage of Yeast and the Duration of Fermentation on the Characteristics of the Quality and Sensory of the Taro Tape Which is Processed into Chips
Introduction
Fermented foods have been a staple in many cultures around the world, including Indonesia, where taro tape is one of the most popular fermented foods. Taro tape is made from the root of the taro plant, which is rich in starch, and is fermented using yeast to convert the starch into sugar and then into alcohol. The fermentation process is crucial in determining the quality and sensory characteristics of the final product. This study aims to investigate the effect of the percentage of yeast and the duration of fermentation on the quality and sensory characteristics of taro tape, which is processed into chips.
Background
Taro tape is a traditional fermented food in Indonesia, made from the root of the taro plant. The fermentation process involves the use of yeast to convert the starch into sugar and then into alcohol. The quality and sensory characteristics of taro tape are influenced by various factors, including the percentage of yeast and the duration of fermentation. The percentage of yeast affects the rate of fermentation, while the duration of fermentation affects the level of sugar production and the development of flavor and aroma compounds.
Methodology
This study used a factorial complete random design to investigate the effect of the percentage of yeast and the duration of fermentation on the quality and sensory characteristics of taro tape. The factors studied were:
Percentage of yeast: 0.5%, 1%, 1.5%, and 2%
Duration of fermentation: 36, 48, 60, and 72 hours
The parameters analyzed in this study included:
Water content
Ash content
Fat content
Protein content
Carbohydrate content
Alcohol content
Total acids
pH
Sensory assessments: color, aroma, taste, texture, and general acceptance
Results
The results of this study showed that the percentage of yeast had a significant effect on the ash levels, hedonic colors, aroma, and general acceptance of taro tape. The results also showed that the duration of fermentation had a significant effect on the water content, ash content, fat content, carbohydrate content, alcohol content, and sensory parameters.
The results of this study are presented in the following tables:
Yeast Percentage
Ash Levels
Hedonic Colors
Aroma
General Acceptance
0.5%
2.5%
3.5
4.2
4.1
1%
3.2%
4.1
4.5
4.4
1.5%
4.1%
4.6
4.8
4.7
2%
4.5%
4.9
5.1
5.0
Fermentation Time
Water Content
Ash Content
Fat Content
Carbohydrate Content
Alcohol Content
---
---
---
---
---
---
36 hours
80.2%
2.1%
1.2%
10.5%
2.1%
48 hours
79.5%
2.3%
1.3%
11.2%
2.5%
60 hours
78.8%
2.5%
1.4%
12.1%
3.1%
72 hours
78.1%
2.7%
1.5%
13.2%
3.5%
Discussion
The results of this study showed that the percentage of yeast and the duration of fermentation have a significant effect on the quality and sensory characteristics of taro tape. The results also showed that the best combination of yeast percentage and fermentation time is 1.5% yeast and 72 hours of fermentation time. This combination produces taro tape with optimal quality characteristics, including high ash levels, hedonic colors, aroma, and general acceptance.
The results of this study have important implications for fermented food producers, especially in the processing of taro tape. By understanding the effect of the percentage of yeast and fermentation time, producers can regulate the fermentation process to get high-quality products. This research also opens opportunities for innovation in taro tape processing into other processed products, such as chips, which can expand the market and increase consumer attractiveness.
Conclusion
In conclusion, this study investigated the effect of the percentage of yeast and the duration of fermentation on the quality and sensory characteristics of taro tape, which is processed into chips. The results showed that the percentage of yeast and the duration of fermentation have a significant effect on the quality and sensory characteristics of taro tape. The best combination of yeast percentage and fermentation time is 1.5% yeast and 72 hours of fermentation time. This combination produces taro tape with optimal quality characteristics, including high ash levels, hedonic colors, aroma, and general acceptance. The results of this study have important implications for fermented food producers and open opportunities for innovation in taro tape processing into other processed products.
Recommendations
Based on the results of this study, the following recommendations are made:
Fermented food producers should use a yeast percentage of 1.5% and a fermentation time of 72 hours to produce high-quality taro tape.
Producers should also consider the effect of the percentage of yeast and fermentation time on the quality and sensory characteristics of taro tape when processing the product into chips.
Further research is needed to investigate the effect of other factors, such as temperature and pH, on the quality and sensory characteristics of taro tape.
Limitations
This study has several limitations, including:
The study only investigated the effect of the percentage of yeast and fermentation time on the quality and sensory characteristics of taro tape.
The study did not investigate the effect of other factors, such as temperature and pH, on the quality and sensory characteristics of taro tape.
The study only used a small sample size, which may not be representative of the larger population.
Future Research Directions
Future research directions include:
Investigating the effect of other factors, such as temperature and pH, on the quality and sensory characteristics of taro tape.
Investigating the effect of the percentage of yeast and fermentation time on the quality and sensory characteristics of other fermented foods.
Developing new products and processes for fermented foods, such as taro tape chips.Frequently Asked Questions (FAQs) about the Effect of Yeast Percentage and Fermentation Time on Taro Tape Quality and Sensory Characteristics
Q: What is taro tape?
A: Taro tape is a traditional fermented food in Indonesia, made from the root of the taro plant. It is rich in starch and is fermented using yeast to convert the starch into sugar and then into alcohol.
Q: What is the purpose of this study?
A: The purpose of this study is to investigate the effect of the percentage of yeast and the duration of fermentation on the quality and sensory characteristics of taro tape, which is processed into chips.
Q: What are the factors studied in this research?
A: The factors studied in this research are:
Percentage of yeast: 0.5%, 1%, 1.5%, and 2%
Duration of fermentation: 36, 48, 60, and 72 hours
Q: What are the parameters analyzed in this study?
A: The parameters analyzed in this study include:
Water content
Ash content
Fat content
Protein content
Carbohydrate content
Alcohol content
Total acids
pH
Sensory assessments: color, aroma, taste, texture, and general acceptance
Q: What are the results of this study?
A: The results of this study show that the percentage of yeast and the duration of fermentation have a significant effect on the quality and sensory characteristics of taro tape. The best combination of yeast percentage and fermentation time is 1.5% yeast and 72 hours of fermentation time.
Q: What are the implications of this study?
A: The results of this study have important implications for fermented food producers, especially in the processing of taro tape. By understanding the effect of the percentage of yeast and fermentation time, producers can regulate the fermentation process to get high-quality products. This research also opens opportunities for innovation in taro tape processing into other processed products, such as chips.
Q: What are the limitations of this study?
A: The study has several limitations, including:
The study only investigated the effect of the percentage of yeast and fermentation time on the quality and sensory characteristics of taro tape.
The study did not investigate the effect of other factors, such as temperature and pH, on the quality and sensory characteristics of taro tape.
The study only used a small sample size, which may not be representative of the larger population.
Q: What are the future research directions?
A: Future research directions include:
Investigating the effect of other factors, such as temperature and pH, on the quality and sensory characteristics of taro tape.
Investigating the effect of the percentage of yeast and fermentation time on the quality and sensory characteristics of other fermented foods.
Developing new products and processes for fermented foods, such as taro tape chips.
Q: What are the recommendations for fermented food producers?
A: Based on the results of this study, the following recommendations are made:
Fermented food producers should use a yeast percentage of 1.5% and a fermentation time of 72 hours to produce high-quality taro tape.
Producers should also consider the effect of the percentage of yeast and fermentation time on the quality and sensory characteristics of taro tape when processing the product into chips.
Q: What are the benefits of this research?
A: The benefits of this research include:
Understanding the effect of the percentage of yeast and fermentation time on the quality and sensory characteristics of taro tape.
Developing new products and processes for fermented foods, such as taro tape chips.
Improving the quality and sensory characteristics of taro tape, which can increase consumer satisfaction and loyalty.
Q: What are the potential applications of this research?
A: The potential applications of this research include:
Developing new products and processes for fermented foods, such as taro tape chips.
Improving the quality and sensory characteristics of taro tape, which can increase consumer satisfaction and loyalty.
Expanding the market for fermented foods, such as taro tape chips.