PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UBI JALAR (Ipomoea batatas L)
Abstract: Dependence on
certain essential food commodities has led to the difficulty of overcoming food availability. One of the food that has
potential as a substitute for staple foods are sweet potatoes. The purpose of
this study was to determine the effect of variations in the lactic acid
concentration and soaking time on the glucose contant and quality sweet potato
flour. The research is quantitative with RAL factorial 2 x 1 in 3 times
repetition. The factor of research are variation of lactic acid concentration
(0%, 0.5%, 1%, and 1.5%) and variation of lactic acid soaking time (30 minutes,
60 minutes, 90 minutes).Research use titration Na-tiosulfat to collect the data
of glucose contant. Anava two tail is used to examine the hypothesis continued
with BNJ examination. The result of hypothesis shows that sig t (variation of
lactic acid concentration and variation of lactic acid soaking time) for
glucose contant in sweet potato flour 0,000 with significance degree 0,05. From
result above, the conclusion is variation of lactic acid concentration and
variation of lactic acid soaking time affect the glucose contant and quality
sweet potato flour.
Penulis: Ruly Fitri Nurani
Kode Jurnal: jpbiologidd160682
