PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN UJI ORGANOLEPTIK TEPUNG UBI JALAR (Ipomoea batatas)
Science Skills include observing skills with all the senses, using tools and materials, planned the exThis study aims to investigate the influence of variations in the concentration and dipping time of lactic acid to glucose and organoleptic sweet potato (Ipomoea batatas). The research method using...
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| Format: | Article |
| Language: | Indonesian |
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Universitas PGRI Madiun
2014-11-01
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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/388 |
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| author | Nasrul Rofiah Hidayati |
| author_facet | Nasrul Rofiah Hidayati |
| author_sort | Nasrul Rofiah Hidayati |
| collection | DOAJ |
| description | Science Skills include observing skills with all the senses, using tools and materials, planned the exThis study aims to investigate the influence of variations in the concentration and dipping time of lactic acid to glucose and organoleptic sweet potato (Ipomoea batatas). The research method using completely randomized design (CRD) with factorial 3x3 and three replications. The first factor is the variation of concentration (K) include 1%, 1.5%, 2%, both long immersion factor (L) includes 60 minutes, 90 minutes, 120 minutes. Collecting data by calculating the glucose level using titration method using Na2S2O3 and organoleptic tests include color, smell, texture and level of preference to the 15 panelists using the enclosed questionnaire. Analysis of data using analysis of variance (ANOVA) two paths through SPSS version 17.0 with a significance level of 0.05, then when will significantly dilanjutkanuji LSD or LSD. The analysis showed variation in the concentration effect on glucose levels (P = 0.000 <0.05). Soaking time effect on glucose levels (P = 0.000 <0.05). There are significant variations in the concentration of interaction and immersion duration of the glucose levels (P = 0.013 <0.05). The highest glucose levels found in K1L1 treatment (1% concentration and dipping time of 60 minutes), while the lowest glucose levels in the treatment K3L2 and K3L3 on immersion 120 menit.Hasil organoleptic preferred on K3L3 treatment because the typical smell of sweet potato is missing, whiter color , the texture is very soft and low glucose levels. |
| format | Article |
| id | doaj-art-cdc14f14eff44734b755d603f7b25225 |
| institution | Kabale University |
| issn | 2355-6102 2502-0404 |
| language | Indonesian |
| publishDate | 2014-11-01 |
| publisher | Universitas PGRI Madiun |
| record_format | Article |
| series | Florea: Jurnal Biologi dan Pembelajarannya |
| spelling | doaj-art-cdc14f14eff44734b755d603f7b252252025-01-20T06:50:59ZindUniversitas PGRI MadiunFlorea: Jurnal Biologi dan Pembelajarannya2355-61022502-04042014-11-011210.25273/florea.v1i2.388384PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN UJI ORGANOLEPTIK TEPUNG UBI JALAR (Ipomoea batatas)Nasrul Rofiah Hidayati0IKIP PGRI MADIUNScience Skills include observing skills with all the senses, using tools and materials, planned the exThis study aims to investigate the influence of variations in the concentration and dipping time of lactic acid to glucose and organoleptic sweet potato (Ipomoea batatas). The research method using completely randomized design (CRD) with factorial 3x3 and three replications. The first factor is the variation of concentration (K) include 1%, 1.5%, 2%, both long immersion factor (L) includes 60 minutes, 90 minutes, 120 minutes. Collecting data by calculating the glucose level using titration method using Na2S2O3 and organoleptic tests include color, smell, texture and level of preference to the 15 panelists using the enclosed questionnaire. Analysis of data using analysis of variance (ANOVA) two paths through SPSS version 17.0 with a significance level of 0.05, then when will significantly dilanjutkanuji LSD or LSD. The analysis showed variation in the concentration effect on glucose levels (P = 0.000 <0.05). Soaking time effect on glucose levels (P = 0.000 <0.05). There are significant variations in the concentration of interaction and immersion duration of the glucose levels (P = 0.013 <0.05). The highest glucose levels found in K1L1 treatment (1% concentration and dipping time of 60 minutes), while the lowest glucose levels in the treatment K3L2 and K3L3 on immersion 120 menit.Hasil organoleptic preferred on K3L3 treatment because the typical smell of sweet potato is missing, whiter color , the texture is very soft and low glucose levels.https://e-journal.unipma.ac.id/index.php/JF/article/view/388lactic acidsweet potato (ipomoea batatas)glucoseorganoleptic test |
| spellingShingle | Nasrul Rofiah Hidayati PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN UJI ORGANOLEPTIK TEPUNG UBI JALAR (Ipomoea batatas) Florea: Jurnal Biologi dan Pembelajarannya lactic acid sweet potato (ipomoea batatas) glucose organoleptic test |
| title | PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN UJI ORGANOLEPTIK TEPUNG UBI JALAR (Ipomoea batatas) |
| title_full | PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN UJI ORGANOLEPTIK TEPUNG UBI JALAR (Ipomoea batatas) |
| title_fullStr | PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN UJI ORGANOLEPTIK TEPUNG UBI JALAR (Ipomoea batatas) |
| title_full_unstemmed | PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN UJI ORGANOLEPTIK TEPUNG UBI JALAR (Ipomoea batatas) |
| title_short | PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN UJI ORGANOLEPTIK TEPUNG UBI JALAR (Ipomoea batatas) |
| title_sort | pengaruh variasi konsentrasi dan lama perendaman asam laktat terhadap kadar glukosa dan uji organoleptik tepung ubi jalar ipomoea batatas |
| topic | lactic acid sweet potato (ipomoea batatas) glucose organoleptic test |
| url | https://e-journal.unipma.ac.id/index.php/JF/article/view/388 |
| work_keys_str_mv | AT nasrulrofiahhidayati pengaruhvariasikonsentrasidanlamaperendamanasamlaktatterhadapkadarglukosadanujiorganoleptiktepungubijalaripomoeabatatas |