VARIASI PENAMBAHAN INOKULUM YEAST TERHADAP SIFAT KIMIA, FISIK DAN TINGKAT KESUKAAN KONSUMEN OYEK

Abstract

Cassava is one of the biggest tubers commodity in Indonesia. Growol is traditional fermentation of cassava in Kulon Progo region - DIY, consumed as carbohydrate source for rice substitute, while oyek is dried growol and consumed as food reserve by Kebumen society – Middle of Java. The aim of this research is to study yeast inoculum addition on chemical and physical properties and oyek preference. White cassava is peeling, cutting, washing and weighing and then soaking for 5 days with water in ratio (1:4) w/v, adding 1%, 2% and 3%w/w of yeast inoculum. Soaked cassava is filtering and pressing with filter cloth, washing, granulating and room drying, steaming for 15 minutes and finally drying with oven at 50 0C. The analyses are proximate analysis, crude fiber, color, texture and preference test. The result showed that addition of yeast inoculum increasing protein and crude fiber content but decreasing starch content. Oyek produce by yeast inoculum addition is preferred with 7.04% moisture, 0.30% ash, 4.2% protein, s 39.38% crude fiber content, color white, 3.61 N force and 77.2% deformation. Keywords: growol, oyek, yeast inoculum.