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ELVI HARDIANI MOLANA

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Abstrak (Bhs. Indonesia)

Elvi Hardiani Molana, Program Studi Agronomi, Program Pascasarjana Universitas Jenderal Soedirman. Kajian  Komparatif  Beberapa Ragi Tape  di Berbagai Daerah dari Aspek Total Bakteri, Total Kapang dan Total Khamir serta Kinerjanya  Pada Fermentasi Tape Ubi Kayu. Komisi pembimbing, Ketua: Dr. Hj. Rifda Naufalin, S.P., M. Si, Anggota: Prof. Dr. Ir. Herastuti Sri Rukmini, M. S.

Ubi kayu merupakan pangan alternatif penghasil energi tertinggi dibandingkan tanaman lain. Ubi kayu dapat diolah menjadi berbagai makanan untuk meningkatkan nilai gizinya, diantaranya dengan cara fermentasi menggunakan ragi menjadi tape. Berbeda dengan makanan-makanan fermentasi lain yang hanya melibatkan satu mikroba yang berperan utama  seperti tempe atau minuman beralkohol, pembuatan tape melibatkan banyak  mikroba diantaranya  adalah  kapangAmylomyces rouxii, Mucor spdan Rhizopus sp; khamir Saccharomycopsis fibuligera, Saccharomycopsis malanga, Pichiaburtonii, Saccharomyces cerevisiae, dan Candida utilis; serta bakteri Pediococcus sp. dan Bacillus sp. Kelompok mikroba tersebut bekerja samadalam menghasilkan tape.
Penelitian ini bertujuan untuk 1) Melihat perbedaan jumlah mikroba yang terdapat dalam masing-masing ragi tape unggulan daerah 2) Menganalisis kinerja masing-masing ragi tape dalam menghasilkan tape ubi kayu3) Menetapkan waktu fermentasi yang digunakan ragi tape terbaik untuk menghasilkan senyawa-senyawa hasil fermentasi 4) Menganalisis pengaruh antara jenis ragi dan waktu fermentasi untuk  menghasilkan tape ubi kayu dengan rasa manis, tekstur lunak, namun dengan rasa asam dan etanol yang rendah. Metode yang digunakan dalam penelitian ini adalah metode eksperimental dengan rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok Lengkap (RAKL) Faktorial dengan 15 kombinasi perlakuan, 2 kali ulangan dan setiap ulangan adalah blok, sehingga diperoleh 30 unit percobaan. Faktor yang dicoba adalah 3 jenis ragi tape unggulan daerah Jawa Barat, Jawa Tengah, Jawa Timur dan waktu fermentasi 0 jam, 8 jam,16 jam,24 jam dan 32 jam. Data variabel mikrobiologi dianalisis secara deskriptif kuantitatif, sedangkan data variabel fisikokimia yang diamati meliputi kadar air, kadar gula reduksi, kadar etanol, total asam, pH dan tekstur. Variabel sensori meliputi warna, flavor, tekstur, aroma etanol, aroma asam dan rasa pada tape ubi kayu dianalisis dengan Analysis of variance (ANOVA) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf 5%. 
Hasil penelitian menunjukkan bahwa jumlah mikroba (bakteri, kapang dan khamir) yang paling banyak terdapat pada ragi asal Jawa Tengah dan yang dominan adalah dari jenis kapang dan bakteri, diikuti ragi asal Jawa Timur, ketiga jenis mikroba (kapang, bakteri dan khamir) sama sedangkan jumlah yang paling sedikit terdapat pada ragi asal Jawa Barat dan yang dominan adalah dari jenis kapang. Jumlah mikroba pada ragi asal Jawa Tengah, total kapang 2,45×108, bakteri 1,94×108 dan khamir 2,21×105; pada ragi asal Jawa Timur untuk total  kapang 3,95×107, bakteri 9,65×106, khamir 1,37× 107; sedangkan pada ragi asal Jawa Barat untuk total kapang 2,24×108,  bakteri 9,44×106 dan khamir 6,0×104 cfu/g. Kinerja dari ketiga ragi tape pada umumnya sama. Perbedaan kinerja hanya pada kadar air dan tekstur, yaitu ragi tape asal Jawa Barat, Jawa Tengah dan Jawa Timur secara berturut-turut adalah: kadar air 55,27% bb dan tekstur 85,0 mm/g/dtk; 61,87% bb dan 135,6 mm/g/dtk; 63,60% bb dan 198,6 mm/g/dtk. Waktu fermentasi 24 jam paling baik dan efisien, yang merupakan kombinasi terbaik dari sifat fisikokimia dan sensori yang dihasilkan yaitu: kombinasi antara ragi tape asal Jawa Barat dengan lama fermentasi 24 jam, menghasilkan kadar air 55,27% bb; kadar gula reduksi 36,99% bk; kadar etanol 3,3% b/v; kadar total asam 0,55% bk; pH 5,1; tekstur 85,05 mm/g/dtk; rasa manis (3,1); warna putih kekuningan (4,3); tekstur suka (4,9); flavor (3,6); bau etanol agak terasa (4,0); bau asam agak terasa (4,3).

Abtrak (Bhs. Inggris)

ELVI HARDIANI MOLANA,  Program Study Agronomy, post-graduate program of Jenderal Soedirman University. Comparative Study of Several Tapai Yeasts in Various Regions from The Aspects of Total Bacteria, Total Mold, Total Yeast and its Performance on Cassava Fermentation. Supervising Commision, Supervisor: Dr. Hj. Rifda Naufalin, S.P., M.Si, Co-Supervisor: Prof. Dr. Ir. Herastuti Sri Rukmini, M. S.

Cassava is an alternative food which produces the highest energy compared to other plants. Cassava can be processed into various foods to improve its nutrition, such as by fermentation using yeast to produce tapai. Different with other fermented foods which only involving one microbe as the main role such as tempe (fermented soybean cake) or alcoholic drink, the process of making tapai including many microbes such as mold  Amylomyces rouxii, Mucor sp and Rhizzopus sp; khamir Saccharomycopsis fibuligera, Saccharomycopsis malanga, Pichia burtonii, Saccharomyces cerevisiae, and Candida utilis; as well as Pediococcus sp. bacteria and Bacillus sp. Those microbe group works together in producing tapai.
This research aimed for 1) Seeing the different of total microbe which contained in each regional superior tapai yeast 2) Analyzing performance of each tapai yeast in producing cassava tapai 3) determining the time of fermentation used the best tapai yeast to produce compound of fermentation result 4) Analyzing the between yeast type and the time of fermentation to produce cassava tapai with sweet flavor, soft texture, yet low sour taste and ethanol.The method used in this research was experimental research, the research design used was Randomized Complete Block Design Factorial (RCBD) with 15 treatments combination, 2 times test and each test was block exams, so that  the researcher got 30 units experiment. Factors tested were 3 types regional superior tapai yeast from West Java, Central Java, East Java and the fermentation time were 0 hour, 8 hours, 16 hours, 24 hours and 32 hours. Microbiological data variable was analyzed using descriptive quantitative, while physicochemical data variable that was observed including water content, reducting sugar content, ethanol content, total acids, pH and texture. Sensory variables included color, flavor, texture, ethanol odor, sour smell and taste on cassava tapai and it was analyzed using Analysis of variance (ANOVA) and cointinued with Duncan’s Multiple Range Test (DMRT) test on degree 5%.
The result of research showed that the most total microbe (bacteria, mold, and yeast) contained on yeast originated from Central Java and the dominance was mold and bacteria type, followed by yeast originated from East Java, the three types of microbes (mold, bacteria, and khamir) was equal, while the fewest number found on yeast originated from West Java and the dominance was mold type. The total microbe on yeast originated from Central Java; total mold          2.45 x 108, bacteria 1.94 x 108 and khamir 2.21 x 105; on yeast originated from East Java found the total mold was 3.95 x 107, bacteria was 9.65 x 106, khamir was 1.37 x 107; while on the yeast originated from West Java found the total mold was 2.24 x 108, bacteria was 9.44 x 106 and khamir was 6.0 x 104 cfu/g. The performance of three tapai yeasts generally was similar. The difference performance was only on water content and textur, which was tapai yeast originated from West Java, Central Java and East Java recpectively were: water content 55.27% bb and texture 85.0 mm/g/sec; 61.87% bb and 135.6 mm/g/sec; 63.60% bb and 198.6 mm/g/sec. The fermentation time of 24 hours was the best and eficient, which was the best combination of physicochemical nature and sensory which was produced: combination between tapai yeast originated from West Java with 24 hour fermentation, produced water content 55.27% wb; reducing sugars content 36.99% db; ethanol content 3.3% w/v; total sour content 0.55% wb; pH 5.1; texture 85.05 mm/g/sec; sweet flavor (3,1); yellowiswh white color (4.3);  texture was (4.9); flavor was (3.6); rather felt ethanol odor was (4.0); rather felt sour smell was (4.3).

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