PEMANFAATAN SARI TEBU (Saccharum Oficinarum) DAN LAMA FERMENTASI KACANG TUNGGAK TERHADAP KUALITAS KECAP MANIS KACANG TUNGGAK (Vigna Unguiculata)

Ernasari Ernasari(1*), Patang Patang(2), Kadirman Kadirman(3),

(1) Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
(2) Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
(3) Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
(*) Corresponding Author




DOI: https://doi.org/10.26858/jptp.v4i2.6616

Abstract


The purpose of this study to determine the effect utilization of cane sari concentration and fermentation long to the quality of  cowpea sweet soy sauce that produced. This research is an experimen research with a complete randomized design of factorial pattern (factorial RAL) consisting of two factors, namely the of juice sugar cane concentration  3 treatment, namely: 100 ml, 200 ml, and 300 ml. and  fermentation long that is : 3 days, 5 days and 7 days. Research variables observed were protein content, viscosity and sucrose sugar content. The analytical technique used in this study is the of analysis variety .The results showed the best treatment on the addition of cane sari for organoleptic test (taste, color and aroma) and proximate analysis for viscosity and  sugar levels sucrose on addition of concentration 300 ml , for levels protein the best treatment on addition concentration 100 ml. whereas The best treatments on fermentation long for organoleptic test included (taste, color and aroma) and proximate analysis such as protein content, viscosity and sucrose sugar content with 3 days fermentation long.

Keywords


Cane sari, Fermentation, Soy sauce Sweet, Cowpea

Full Text:

PDF

References


Aditya Susanto Hadiputra. 2012. Pembuatan kecap asin kacang tunggak (Vigna unguiculata) dengan kajian waktu fermentasi dan konsentrasi. Jurusan Teknologi Industri Pertanian – Fakultas Teknologi Pertanian – Universitas Brawijaya.Malang.

BalaiPenelitian Kacang-kacangan danUmbi-umbian. 2008. Deskripsi Varietas Unggul Kacang-kacangan dan Umbi-umbian. Balitkabi, Malang.

Bolsen, K., B. Brent danR.V. Pope. 2001. The Ensilling Process. Department of Animal Science and Industry. Manhattan.

Dewi. 2012.Penentuan Indeks bias dari konsentrasi sukrosa pada berbagai sari buah. Universitas Diponegoro. Semarang.

Ebine, 1979.Protein Beveroges A Healhty Alternative. Dalam seminar nasional teknologi 2007 (SNT 2007).

Eriyana Elvis, Husain Syam dan Jamaluddin.2016. Mutu Dodol Pisang berdasarkan subsitusi berbgai Jenis Pisang (Musa paradisiaca).Makassar Skripsi.Universitas Negeri Makassar.

Harsanto, U. 2011. PSMI Training Modul 2011.PT Pemuka Sakti Manis Indah Plantation Departemen.Pakuan Ratu-Way Kanan. Bandar Lampung.

Haryoto. 2000. Teknologi Tepat Guna. Kanisius.Yogyakarta.

Hesseltine, C.W. dan Hwa, L. Wang. 1983. Oriental Fermented Foods From Soybeans.http://ddr.nal.usda.gov/bitstream/10113/31604/1/CAIN/709020182.pdf.Diaksestanggal15/12/2017.

Honing, P. 1998.Principles of Sugar Technology Vol. 1.Applied Science Pubi, London.

Husaini.2000. Optimasi Pendayagunaan Komoditas Pangan yang Kurang Termanfaatkan.Loka karya Pengembangan Pangan Alternatif, KMRT, HKTI & BPPT. Jakarta

Iksan Muhammad, Muhsin dan Patang. 2016. Pengaruh Variasi Suhu Pengering terhadap Mutu Dendeng Ikan lele dumbo (Clarias gariepinus).Makassar Skripsi.Universitas Negeri Makassar.

Judoamidjojo, R., M.Gumbira Said, E. dan Hartoto, L. 1989.Biokonversi. Pusat Antar Universitas Bioteknologi IPB, Bogor.

Kuspratomo, A.D., Burhan, dan M. Fakhry. 2012. Pengaruh Varietas Tebu, Potongandan Penundaan Giling Terhadap NiraTebu. Agrointek.Vol. 6.No. 2.

Meilgaard, M., Civille G.V., dan Carr B.T. 2000.Sensory Evaluation Techniques. Boca Raton, Florida: CRC Press

Pomeranz. 1991. Analisis Viskositas. Jakarta.

Primahandana, R dan Hendroko, 2008.Kadar gula Energi Hijau. Jakarta: Penebar Swadaya.

Rahayu K dan Sudarmadji S. 2005.Mikrobiologi Pangan. Yogyakarta: PAU Pangan dan Gizi. Universitas Gadjah Mada.

Rukmana, R dan Yoesman. 2000. Kacang Tunggak, Budidaya dan Prospek Usaha Tani. Yogyakarta: Kanisius

Rony, K. 2008. Pengaruh Konsentrasi Larutan Garam dan Waktu Fermentasi Terhadap Kualitas Kecap Ikan Lele. Jurnal Teknik Kimia 2(2):127-125.

Santoso, H, B. 1994. Kecap dan Tauco Kedelai.Kanisius. Yogyakarta

Pomeranz, Y. 1991. Food Analysis.The Avi Publishing Company, Inc. Westport.

Sayekti, R., S.Djoko, P., dan Toekidjo. 2012. Karakterisasi Delapan Aksesi Kacang Tunggak (Vigna unguiculata L.Walp) Asal Daerah Istimewa Yogyakarta.Jurnal Penelitian Vol 1 No.1, 2012.

Suprapti.2005.Kecap Air Kelapa. Kanisius: Yogyakarta

Tors. 2006.” Effects of velocity-slip and viscosity variation”. Jakarta

Winarno, F. G. 1995. Kimia Pangan dan Gizi. PT. Gramedia Pustaka Utama.

Yokotsuka, T. dan M, sasaki. 1998. Microbiology of Fermented Foods Volume 1. Elsevier Applied Science Publisher. New York

Zaitsev V., Kizevetter I., Lagunov L., Makarova T., Minder L., dan Podsevalov V. 1969.Fish Curing and Processing. Mir Publisher. Moscow.


Article Metrics

Abstract view : 1021 times | PDF view : 708 times

Refbacks

  • There are currently no refbacks.


Copyright (c) 2018 Jurnal Pendidikan Teknologi Pertanian



Publisher Address :

Department of Agricultural Technology Education, Faculty of Engineering, Universitas Negeri Makassar

Kampus UNM Parang Tambung, Jalan Daeng Tata Raya, Makassar, South Sulawesi, Indonesia 90224
Email: [email protected]
Website: http://ojs.unm.ac.id/ptp


INDEXED BY :

This journal is published under the terms of  Creative Commons Attribution 4.0 International License.