PENGARUH PENAMBAHAN RAGI TERHADAP ORGANOLEPTIK TAPE YELIK (Coix lacryma-jobi L)

Abstract

Nyelik (Coix lacryma-jobi L.) is a tropical cereal that has not been optimally utilized in Indonesia. This study aims to evaluate the effect of yeast addition on the fermentation quality of Nyelik (Tape Nyelik). The research employs a Completely Randomized Design (CRD) with a single factor, namely yeast concentration, which consists of three treatments (10 g, 15 g, and 20 g) and three replications. The parameters tested include sensory analysis, specifically a hedonic test to assess consumer preference, as well as evaluations of color, aroma, texture, and taste. The sensory evaluation results indicate that the treatment with the addition of 10 g of yeast was preferred by panelists, characterized by Tape Nyelik with reddish-white color (3.57), slightly acidic aroma (2.09), slightly acidic taste (2.28), and slightly soft texture (2.33). Tape Nyelik prepared with 10 g of yeast demonstrated the best overall acceptance. This study highlights that the addition of yeast significantly influences the organoleptic qualities of Tape Nyelik, and optimizing the amount of yeast is crucial to achieving the desired product characteristics.