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  • Tabel Pengamamatan Tape

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    Dzihni Anisah
    5 views4 pages
    The document describes observations from an experiment on making cassava tapai (fermented cassava) using different ingredients and methods. It includes 4 tables: 1) detailing the ingredients and compositions used, 2) presenting results of organoleptic tests on texture, aroma, taste, and color, 3) showing a timeline of project activities, and 4) listing deadlines for each stage of the project to make cassava tapai. The experiment tested tapai made with or without sugar and made fresh or dried, observing differences in taste, texture, aroma and color.

    Original Description:

    Powerpoint tentang pembuatan tape dalam pemanfaatan mikroorganisme

    Original Title

    Tabel pengamamatan tape

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    The document describes observations from an experiment on making cassava tapai (fermented cassava) using different ingredients and methods. It includes 4 tables: 1) detailing the ingredients and compositions used, 2) presenting results of organoleptic tests on texture, aroma, taste, and color, 3) showing a timeline of project activities, and 4) listing deadlines for each stage of the project to make cassava tapai. The experiment tested tapai made with or without sugar and made fresh or dried, observing differences in taste, texture, aroma and color.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    5 views4 pages

    Tabel Pengamamatan Tape

    Uploaded by

    Dzihni Anisah
    The document describes observations from an experiment on making cassava tapai (fermented cassava) using different ingredients and methods. It includes 4 tables: 1) detailing the ingredients and compositions used, 2) presenting results of organoleptic tests on texture, aroma, taste, and color, 3) showing a timeline of project activities, and 4) listing deadlines for each stage of the project to make cassava tapai. The experiment tested tapai made with or without sugar and made fresh or dried, observing differences in taste, texture, aroma and color.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 4

    Tabel Pengamatan Penggunaan Bahan

    No Jenis Bahan Komposisi Komposisi Hasil


    Ragi/Biang Bahan yang
    Digunakan

    1 Tape basah dengan 4 gr ragi 500 gr ubi Manis,empuk,


    gula kayu berbau
    2 sdm gula alkohol,agak
    pasir putih

    2 Tape basah tanpa 4 gr ragi 500 gr ubi Tidak


    gula kayu manis,agak
    empuk,berbau
    alkohol,agak
    putih

    3 Tape kering dengan 4 gr ragi 500 gr ubi Manis,


    gula kayu empuk,berbau
    2 sdm gula alkohol,agak
    pasir putih
    4 Tape kering tanpa 4 gr ragi 500 gr ubi Tidak
    gula kayu manis,berbau
    alkohol,agak
    empuk,agak
    Hasil Uji Organoleptik Tape Singkong Kayu

    No Jenis Tape Uji Organoleptik Jumlah Orang


    terhadap penilaian
    1 2 3 4 5
    1 Tape basah dengan gula Warna 8 2
    Aroma 5 4 1
    Tekstur 7 3
    Rasa 6 4

    2 Tape basah tanpa gula Warna 1 6 3


    Aroma 9 1
    Tekstur 6 4
    Rasa 6 4

    3 Tape kering dengan gula Warna 1 9


    Tekstur 4 5 1
    Aroma 2 2 6
    Rasa 6 4
    3 7
    4 Tape kering tanpa gula Warna
    Aroma 10
    Tekstur 7 3
    Rasa 10
    Timeline Proyek
    PROSES PEMBUATAN TAPE SINGKONG
    No Deskripsi Kegiatan Jadwal (minggu)

    1 2 3 4 5 6
    1 Membuat rancangan ✓
    kegiatan(prosedur, alat dan bahan
    yang akan digunakan)

    2 Membuat alat yang akan digunakan ✓

    3 Uji coba alat yang sudah digunakan ✓

    4 Uji coba lapangan ✓

    5 Analisis hasil coba lapangan ✓

    6 Presentasi hasil analisis uji coba ✓


    lapangan
    Deadline Proyek
    PROSES PEMBUATAN TAPE SINGKONG

    Minggu/Tgl Waktu Kegiatan


    1/ 4 Februari 2022 14:00 sd selesai Membuat rancangan kegiatan
    (prosedur, alat dan bahan yang
    akan digunakan)
    2/ 11 Februari 2022 14: 00 sd selesai Membuat alat yang akan digunakan
    3/ 18 Februari 2022 14:00 sd selesai Uji coba alat yang sudah dibuat
    4/ 4 maret 2022 14:00 sd 15:00 Uji coba lapangan
    /4 Maret 2022 15:00 sd selesai Proses pembuatan tape singkong
    6 maret 2022 07:00 sd 07:15 Melakukan pengamatan terhadap
    kerja proyek

    7 Maret 2022 08:00 sd 08:15 Pengambilan sampel untuk analisis


    terhadap organoleptik

    Analisis hasil uji coba lapangan


    5/ 7 Maret 2022 08:15 sd 09:00
    6/ 21 Maret 2022
    Presentasi hasil analisis uji coba
    lapangan

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