The changes of starch and sugar on fermented of mixture of cassava and sweet potatoes using local tape ragi

Abstract

The aims of this study is to determine the change of starch and sugar content on cassava roots and sweet potato substrates through local “Tape Ragi” fermentation. The type of research is experiment with solid substrate fermentation method. The cassava roots and sweet potato mixture substrate is made with variation of concentration 1:0; 1:1; 1:3; 3:1 and 0:1. The tape ragi used is obtained from the traditional market of Bone regency of South Sulawesi province which is the result of selection in previous research. Analysis of starch content on products using enzymatic methods. The principle of analysis by such methods is starch extracted by dimethyl sulfoxide and acid, hydrolyzed by enzyme amyloglucosidase into sugar. The sugar content is determined by the determination of total sugar, and the starch content is 0.9 times the sugar content. The results of this study shows that the fermented mixture of cassava roots and sweet potatoes using local tape ragi B causes changes in starch and sugar levels. Level of starch on cassava roots subtract treatment (K), mixture of cassava roots and sweet potato with ratio 1: 1 (K1J1) and cassava roots and sweet potato mixture with ratio 3: 1 (K3: J1) decreased. The treatment of sweet potato substrate (J) and cassava roots mixture and sweet potato mixture with ratio of 1: 3 (K1J3) actually increased to 24.84% from 22.78% before fermentation and 33.57% from 27.48% before fermentation. All variations of the substrate treatment experienced a change in the increase in the amount of sugar content after fermentation using local tape ragi.