Cristin Tiara

Pengaruh pemberian dosis ragi tapai terhadap sifat organoleptik dan pH tapai pisang gedah

Introduction

Pengaruh pemberian dosis ragi tapai terhadap sifat organoleptik dan ph tapai pisang gedah. Penelitian ini mengkaji pengaruh dosis ragi pada tapai pisang gedah terhadap sifat organoleptik (aroma, warna, tekstur, rasa) dan pH. Dosis terbaik 2.5g menghasilkan tapai manis, lembut, pH 4.3.

Abstract

Salah satu jenis pisang yang banyak ditanam oleh petani di Sumatera Selatan adalah pisang gedah. Pisang gedah memiliki beberapa kelebihan seperti ketahanan perendaman, awet pada masa panen, dan ketahanan penyakit. Salah satu alternatif penggunaan pisang gedah adalah dengan membuat tapai pisang. Tapai merupakan salah satu makanan hasil fermentasi yang sangat populer di Indonesia. Pada penelitian ini bertujuan antara lain untuk melihat pengaruh pemberian dosis ragi tapai terhadap sifat organoleptik dan pH pada tapai pisang. Penelitian dilakukan pada bulan April tahun 2021 di rumah dan ruangan Laboratorium Mikrobiologi pada Laboratorium Terpadu Universitas Islam Negeri (UIN) Raden Fatah Palembang. Metode penelitian yang dilakukan ialah metode deskriptif. Penelitian ini melihat pengaruh pada pemberian dosis ragi pada tapai pisang. Perlakuan 1: dosis 2,5 gram, perlakuan 2: dosis 5 gram, perlakuan 3: 7,5 gram, perlakuan 4: 10 gram, perlakuan 5: 12,5 gram. Didapatkan hasil bahwa pemberian dosis ragi pada tapai pisang gedah yang terbaik adalah perlakuan 1 dosis 2,5 gram yakni aroma sangat beralkohol, warna tapai kuning muda, tekstur tapai lembut, rasa yang manis, serta nilai pH 4,3 yang menunjukkan tapai pisang tidak terlalu asam.

Review

This study investigates the impact of varying *ragi tapai* (fermentation starter) dosages on the organoleptic properties and pH of *tapai* made from *pisang gedah* bananas, a local variety with advantageous characteristics in South Sumatra. The research aims to optimize the fermentation process for this popular Indonesian food product, specifically focusing on how different amounts of yeast influence sensory attributes and acidity. This is a relevant topic given the cultural significance of *tapai* and the potential for valorizing indigenous banana varieties. The methodology involved a descriptive approach, evaluating five different *ragi* dosages: 2.5g, 5g, 7.5g, 10g, and 12.5g. Experiments were conducted in April 2021 at UIN Raden Fatah Palembang. The key finding indicates that the lowest dosage, 2.5g, produced the most desirable *tapai gedah*. This optimal treatment resulted in an aroma described as "very alcoholic," a light yellow color, a soft texture, a sweet taste, and a pH of 4.3, which the authors deem "not too acidic." These results suggest a practical application for local producers seeking to achieve consistent and preferred *tapai* characteristics. While the study provides a useful initial insight into optimizing *ragi* dosage for *tapai pisang gedah*, a few areas could strengthen its scientific rigor. The "descriptive method" could be further elaborated, ideally specifying an experimental design and mentioning the number of replications for each treatment. Crucially, the abstract does not mention statistical analysis for comparing the different dosages; the determination of the "best" treatment (2.5g) would benefit from statistical validation (e.g., ANOVA for pH and sensory scores) to confirm significant differences. Future research could explore the sensory evaluation method in more detail (e.g., using a trained panel or hedonic scale), include quantitative analysis of alcohol and sugar content, and investigate the impact of fermentation time alongside yeast dosage for a more comprehensive optimization.

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