THE EFFECT OF THE LEAVEN AGAINST TO QUALITY OF BANANA KEPOK (Musa paradisiaca L) TAPAI

Banana (Musa paradisiaca normalis linn) is a type of tropical fruit that is very popular, because of it is tastes good, is easy to get and the price is relatively cheap, bananas also contain vitamins, minerals and carbohydrates which are quite high. Society in general consumes bananas as a dessert. Therefore, in the context of developing food diversification, processed banana products can overcome the saturation of fresh bananas and increase their shelf life and increase their economic value. Bananas can be processed into various processed products such as dry banana, banana flour, banana jam, banana wine, banana tapai, and banana sauce. Among the processed banana products, fermentation processing that is making banana tapai is an alternative that is not yet well known to the public, but has a pretty good future. The purpose of this study was to analyze the effect of giving different amounts of leaven and to analyze the right amount of leaven in making Kepok banana tapai. This type of research is an experiment with panelist data sources using organoleptic tests. Based on the results of experiments with 4 (four) treatments and 4 (four) quality repetitions which resulted in the color produced from tapai banana kepok is yellowish white the best results in the third treatment (0.35), the aroma of tapai banana produced is typical scented tapai Banana Kepok the best results in the third treatment (0.35% leaven), taste Banana Kepok tapai produced, sweet and taste leaven, the best results in the third treatment (0.35% leaven), and texture of Kepok banana tapai produced was the best soft yield at the third treatment (0.35% leaven).


Introduction
Banana (Musa paradisiaca normalis linn) is a type of tropical fruit that is very popular, because besides it tastes good, is easy to get and the price is relatively cheap, bananas also contain vitamins, minerals and carbohydrates which are quite high.
Society in general consumes bananas as a dessert. Therefore, in the context of developing food diversification, processed banana products can overcome the saturation of fresh bananas and increase their shelf life and increase their economic value. Bananas can be processed into various processed products such as banana sale, banana flour, banana jam, banana wine, banana tapai, and banana sauce. Among the processed banana products, fermentation processing that is making banana tape is one alternative that is not yet well known to the public, but has a pretty good future.
The process of making banana tapai is done by sprinkling leaven on the basic ingredients. The amount of leaven sown on the base material to produce a good tape has not been uniform so far. More clearly according to Lingga (1985: 12) states that the addition of excessive amounts of leaven and the closure of the material during fermentation and the long fermentation time can produce tape that feels acidic. Therefore apart from being determined by the quality of leaven, the amount of leaven used plays an important role in making banana tapai.

Method
Based on the background and the formulation of the problem in this study, the type of experimental research, namely conducting a direct experiment with various treatments to the results that are useful for knowing the quality of the Kepok banana tapai from different treatments. The object of this research is kepok banana which is used as raw material while the research variable is the use of different amounts of leaven which are 0.15% (X1), 0.25% (X2), 0.35% (X3) 0.20% (X4) as the independent variable, and banana tapai quality (Y), as the dependent variable.
The research treatment was the giving of different amounts of leaven, namely: 0.15% (X1), 0.25% (X2), 0.35% (X3) and 0.20% (X4) as a standard in making kepok banana tapai. The research trial was conducted once before conducting the main research, which aims to study the making of the Kepok banana tapai, so that there is no error in research time.
The steps of conducting the research are: (1) the preparation stage which includes the preparation of tools and materials, (2) the preparation phase, (3) the completion stage. While testing the data analysis to determine the best quality of tapai banana kepok is to perform ANOVA statistical analysis (Analysis of Variance).

Result and Discussion
The results of research on the color quality of tapai banana can be seen in table 5 as follows: From the description of organoleptic test data for the color quality of tapai Kepok bananas for the addition of leaven based on the experimental results the highest percentage was found in the third repetition of 15 panelists (100%) stating that the color quality of tapai banana yellowish white. For more details on the description of organoleptic test results can be seen in the following graphic image. The results of research on the aroma quality of tapai banana can be seen in table 2 as follows: From the description of the organoleptic test data for the aroma of tapai banana kepok with the addition of leaven based on the experimental results the highest percentage was found in the third repetition. For more details on the description of organoleptic test results can be seen in the following graph: The results of research on the texture quality of tapai banana can be seen in table 2 as follows:  The results of research on the taste quality of tapai banana can be seen in table 2 as follows:

Conclusion
Based on research that has been done as many as 4 (four) treatments and 4 (four) repetitions, then proceed with organoleptic tests and data analysis can be concluded as follows: The color quality of tapai banana is curry white with the highest percentage that is 100% with the addition of 0.35% leaven that is on the third repetition. The quality of the aroma of tapai banana produced is a typical flavor of tapai banana kepok with the highest percentage of 100%, with the addition of 0.35% leaven on the third repetition. The quality of the texture of tapai banana produced is soft with the highest percentage of 100%, the addition of 0.35% leaven on the third repetition. The quality of taste of tapai banana produced is the highest percentage of sweet and slightly soft acids 100%, the addition of 0.35% leaven on the third repetition