PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UBI JALAR (Ipomoea batatas L)
Dependence on certain essential food commodities has led to the difficulty of overcoming  food availability. One of the food that has potential as a substitute for staple foods are sweet potatoes. The purpose of this study was to determine the effect of variations in the lactic acid concentration a...
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| Format: | Article |
| Language: | Indonesian |
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Universitas PGRI Madiun
2016-12-01
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| Series: | Florea: Jurnal Biologi dan Pembelajarannya |
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| Online Access: | https://e-journal.unipma.ac.id/index.php/JF/article/view/788 |
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| author | Ruly Fitri Nurani |
| author_facet | Ruly Fitri Nurani |
| author_sort | Ruly Fitri Nurani |
| collection | DOAJ |
| description | Dependence on certain essential food commodities has led to the difficulty of overcoming  food availability. One of the food that has potential as a substitute for staple foods are sweet potatoes. The purpose of this study was to determine the effect of variations in the lactic acid concentration and soaking time on the glucose contant and quality sweet potato flour. The research is quantitative with RAL factorial 2 x 1 in 3 times repetition. The factor of research are variation of lactic acid concentration (0%, 0.5%, 1%, and 1.5%) and variation of lactic acid soaking time (30 minutes, 60 minutes, 90 minutes).Research use titration Na-tiosulfat to collect the data of glucose contant. Anava two tail is used to examine the hypothesis continued with BNJ examination. The result of hypothesis shows that sig t (variation of lactic acid concentration and variation of lactic acid soaking time) for glucose contant in sweet potato flour 0,000 with significance degree 0,05. From result above, the conclusion is variation of lactic acid concentration and variation of lactic acid soaking time affect the glucose contant and quality sweet potato flour. |
| format | Article |
| id | doaj-art-5c4ff03b5db84b11ac7afe0f32c3de15 |
| institution | Kabale University |
| issn | 2355-6102 2502-0404 |
| language | Indonesian |
| publishDate | 2016-12-01 |
| publisher | Universitas PGRI Madiun |
| record_format | Article |
| series | Florea: Jurnal Biologi dan Pembelajarannya |
| spelling | doaj-art-5c4ff03b5db84b11ac7afe0f32c3de152025-01-20T06:48:34ZindUniversitas PGRI MadiunFlorea: Jurnal Biologi dan Pembelajarannya2355-61022502-04042016-12-0131525810.25273/florea.v3i1.788760PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UBI JALAR (Ipomoea batatas L)Ruly Fitri Nurani0IKIP PGRI MADIUNDependence on certain essential food commodities has led to the difficulty of overcoming  food availability. One of the food that has potential as a substitute for staple foods are sweet potatoes. The purpose of this study was to determine the effect of variations in the lactic acid concentration and soaking time on the glucose contant and quality sweet potato flour. The research is quantitative with RAL factorial 2 x 1 in 3 times repetition. The factor of research are variation of lactic acid concentration (0%, 0.5%, 1%, and 1.5%) and variation of lactic acid soaking time (30 minutes, 60 minutes, 90 minutes).Research use titration Na-tiosulfat to collect the data of glucose contant. Anava two tail is used to examine the hypothesis continued with BNJ examination. The result of hypothesis shows that sig t (variation of lactic acid concentration and variation of lactic acid soaking time) for glucose contant in sweet potato flour 0,000 with significance degree 0,05. From result above, the conclusion is variation of lactic acid concentration and variation of lactic acid soaking time affect the glucose contant and quality sweet potato flour.https://e-journal.unipma.ac.id/index.php/JF/article/view/788variation concentrationsoaking timeglucose contantquality sweet potato flour |
| spellingShingle | Ruly Fitri Nurani PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UBI JALAR (Ipomoea batatas L) Florea: Jurnal Biologi dan Pembelajarannya variation concentration soaking time glucose contant quality sweet potato flour |
| title | PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UBI JALAR (Ipomoea batatas L) |
| title_full | PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UBI JALAR (Ipomoea batatas L) |
| title_fullStr | PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UBI JALAR (Ipomoea batatas L) |
| title_full_unstemmed | PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UBI JALAR (Ipomoea batatas L) |
| title_short | PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UBI JALAR (Ipomoea batatas L) |
| title_sort | pengaruh variasi konsentrasi dan lama perendaman asam laktat terhadap kadar glukosa dan kualitas tepung ubi jalar ipomoea batatas l |
| topic | variation concentration soaking time glucose contant quality sweet potato flour |
| url | https://e-journal.unipma.ac.id/index.php/JF/article/view/788 |
| work_keys_str_mv | AT rulyfitrinurani pengaruhvariasikonsentrasidanlamaperendamanasamlaktatterhadapkadarglukosadankualitastepungubijalaripomoeabatatasl |