Penetapan Kadar Alkohol Pada Tape Singkong Yang Difermentasi 3 Hari, 5 Hari Dan 7 Hari

Subriyanto, Nurul (2021) Penetapan Kadar Alkohol Pada Tape Singkong Yang Difermentasi 3 Hari, 5 Hari Dan 7 Hari. Diploma thesis, Stikes Insan Cendekia Medika Jombang.

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Abstract

Pendahuluan :Singkong (Manihot utilissima) merupakan salah satu makanan harian di Indonesia yang dapat disajikan dalam bentuk tape melalui proses fermentasi. Rumusan masalah dalam penelitian ini Berapa kadar alkohol pada tape singkong yang di fermentasikan 3 hari, 5 hari dan 7 hari?. Tujuan : penelitian ini untuk mengetahui kadar alkohol pada tape singkong yang di fermentasikan 3 hari, 5 hari dan 7 hari. Metode : Jenis penelitian ini adalah kualitatif. Populasi dan sampel adalah singkong yang berumur 6–12 bulan. dan diambil dengan menggunakan teknik purposive sampling . Data yang diperoleh dari setiap pengujian di analilis dengan pendekatan deskriptif dalam bentuk prosentase. Hasil :uji pengujian 3 sampel yang yang difermentasikan selama 3 hari, 5 hari dan 7 hari memiliki perbedaan yaitu pada fermentasi selama 3 hari, S1 = 5,7%, S2= 6,5% dan S3 = 6,1%. Fermentasi selama 5 hari, S1 = 9,5%, S2= 9,3% dan S3 = 10,1%. Fermentasi selama 7 hari, S1 = 16,1%, S2= 15,3% dan S3 = 16,4%. Kesimpulan penelitian ini berdasarkan hasil penelitian 7 hari lebih tinggi kadar alkoholnya dari 3 hari dan 5 hari maka dapat disimpulkan semakin lama penimpanan akan semakin tinggi kadar alkohol Kata Kunci : kadar alcohol, tape Singkong dan fermentasi

Item Type: Thesis (Diploma)
Uncontrolled Keywords: kadar alcohol, tape Singkong dan fermentasi
Subjects: R Medicine > RH Health Analyst
Divisions: Program Studi > D3 Analis Kesehatan
Depositing User: Repository STIKES ICME Jombang
Date Deposited: 08 Feb 2023 13:43
Last Modified: 08 Feb 2023 13:43
URI: http://repository.itskesicme.ac.id/id/eprint/6578

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