PERBEDAAN KADAR GLUKOSA PADA TAPE SINGKONG YANG DIPAPAR ULTRAVIOLET DAN YANG TIDAK DIPAPAR ULTRA VIOLET (UV) DENGAN METODE LUFF SCHOOLR

Abstract

The cassava tapai is a product made by the fermentation process of cassava (contents of the high carbohydrate), with aid of a Chlamydomucor oryzae bacteria and Rhizopus oryzae bacteria, so resulting in the fermentation process of starch to be glucose by enzyme which producted by the bacteria (mildew). The glucose are changed to organic acids and alcohol by leaven (khamir/bacteria/mildew). The resulting tapai contains as much as 0.5% protein, 0.1% fat, 42.5% carbohydrates and water 56%. The  treatment of traders who drying the tapai in the sun is a useful treatment to preserve the tapai to last longer, but this treatment is still completely unknown to the scientific evidence. This study aims to determine differences of the glucose level in the cassava tapai which exposed by ultra violet (UV) with the cassava tapai that are not exposed by ultra violet (UV), and analyzed quantitatively by Luff Schoorl method then tested by independent T test.
The type of this study is experimental with quantitative analysis. The samples were taken at random as much as 1 gram from a population of 500 grams tapai which exposed by UV and 1 gram from a population of 500 grams which were not exposed by UV. The results of the analysis, the overall average of the tapai samples which exposed by UV were: the glucose level before inversion were 15.6745%, the glucose level after inversion were 12.541%, while the tapai samples which not exposed by UV obtained the glucose level before inversion were 15.238% with the values of standard deviation 10.457671 and  the glucose level after inversion were 12.530%. The data were analyzed by independent T test showed results of sig. (2-tailed) ˃ 0,025 so that HI rejected and H0 accepted that showed no difference in the glucose level between cassava tapai which exposed by UV with the ones were not exposed by UV.