Uji Organoleptik pada Tapai Ubi Jalar Ungu dan Ubi Jalar Kuning dengan Dosis Ragi Tapai yang Berbeda

Sari

Tapai is a snack that is quite popular in Indonesia. Tapai has a sweet taste and a slight alcohol content, has a pleasant aroma, soft and juicy texture. The microorganism that plays a role in making tapai is yeast (Saccharomyces cereviciae). Sweet potatoes are a source of carbohydrates and high enough calories so they can replace rice. The content contained in sweet potatoes such as vitamins, minerals, protein, fat, beta-carotene, crude fiber and ash. This study aims to determine the effect of the concentration of yeast (Saccharomyces cerevisiae) on the organoleptic quality of purple sweet potato tapai and yellow sweet potato (Ipomoea batatas L). The research method was experimental with three treatments namely yeast doses of 3 g, 4 g, and 5 g and three replications. The results showed that sweet potato tapai with the 3rd treatment, namely with a dose of 5 grams of yeast, was the sweetest among tapai with other doses, and the aroma and taste of alcohol were not so disturbing.