Uji Kadar Alkohol pada Tapai Ketan Hitam dan Ubi Jalar Melalui Fermentasi dengan Dosis Ragi yang Berbeda

Sari

Alcohol is a transparent liquid, volatile, soluble in water, ether, and chloroform, which is obtained from the fermentation of carbohydrates derived from yeast. The purpose of this study was to determine the alcohol content and the effect of different doses of yeast given on black sticky rice and sweet potato tapai. This research was conducted at the Microbiology Laboratory of Raden Fatah State Islamic University Palembang. The method used in this study is an experimental method consisting of two factors, namely the type of sample (black sticky rice and sweet potato) and the yeast dose (1 gr, 2 gr and 3 gr). Based on the results of the analysis showed that the content of black sticky rice tapai was greater than that of sweet potato tapai. From the results of the study, it can be concluded that: 1) There are differences in the results of the alcohol content contained in black sticky rice and sweet potato tapai. 2) There are differences in the alcohol content of tapai with different doses of yeast.