Physicochemical properties of cassava (Manihot esculenta) tapai fermented by aeration
1 Agroindustrial Technology Interest of Agribusines Magister Study Program, Faculty of Agriculture, Sriwijaya University, Indonesia.
2 Departement of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Indonesia.
Research Article
World Journal of Advanced Research and Reviews, 2019, 04(02), 112-116
Article DOI: 10.30574/wjarr.2019.4.2.0103
Publication history:
Received on 12 December 2019; revised on 19 December 2019; accepted on 21 December 2019
Abstract:
The research was aimed to determine the physical and chemical properties of cassava tapai. Experiment was conducted on completely randomized factorial design, with two treatments, namely aeration treatment dan fermentation treatment. The measuring parameters was consisted of texture, chemical properties (moisture content, pH, content of alcohol, amylose, reducing sugar and total acid) and sensory analysis (hedonic test). The result show that aeration treatment had a significant effect on texture, pH, alcohol, amylose, and total acid content, and fermentation time had a significant effect on texture, moisture content, pH, alcohol, amylose, and total acid content. The interaction between aeration treatment and fermentation time had a significant effect on pH and alcohol. Tapai with lowest alcohol content of 2.48 per cent was observed on aerated fermentation for 48 hours, which was signficantly lower than non-aerated tapai fermentation on the same time. The aeration system decreased significantly the tapai alcohol content compared to the system without aeration.
Keywords:
Manihot esculenta; Tapai; Fermentation; Aeration
Full text article in PDF:
Copyright information:
Copyright © 2019 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0