VARIASI KONSENTRASI RAGI ROTI TERHADAP SIFAT KIMIA, FISIK DAN TINGKAT KESUKAAN OYEK UBI JALAR (Ipomea batatas)

Wahyu Futu Mitra Sari, Sri Luwihana

Abstract


Sweet potato is one of energy source commodity in Indonesia. Beneficial development of sweet potato is to produce food reverse such as oyek. Oyek is dried growol consumed by Kebumen society- Middle of Java as food reserve, while growol is fermented cassava. The aim of this research is to study and produce preferred sweet potato oyek. White Sweet potato is peeling, cutting, washing and soaking in water with addition 1%, 2%dan 3%(b/v) of baker’s yeast for 5 days. Fermentation product is filtering, pressing and washing. The cake is granulating and drying at room temperature, then steaming for 15 minutes and drying with oven at 500C. The analyses including proximate analysis, pH, crude fiber, color, texture and organoleptic test. Addition of baker’s yeast cause increasing protein and crude fiber content, but reducing starch content. Consumer preferred sweet potato oyek made by 1% baker’s yeast addition which 8.81% moisture, 0.76 % ash, 3.86% protein, 76.50% starch, 40.77% crude fiber content, 7.19 N Force, 78.60% Deformation, color value: Bright 0.25, Red 1.70 Yellow 1.80 and Blue 0.75. Keywords: sweet potato, baker’s yeast, growol, oyek

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