PENGARUH PENAMBAHAN BAHAN BAKU AIR KEDELAI DAN GULA PASIR TERHADAP KARAKTERISITIK FISIK DAN KIMIA NATA DE SOYA

AGUSTA, ANDRIAN and Lidiasari, Eka (2025) PENGARUH PENAMBAHAN BAHAN BAKU AIR KEDELAI DAN GULA PASIR TERHADAP KARAKTERISITIK FISIK DAN KIMIA NATA DE SOYA. Undergraduate thesis, Sriwijaya University.

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Abstract

The remaining protein content in soybean water in the process of making tofu or tempeh can be utilized further. Therefore, food processing is needed. One of the suitable processed products applied to soybean water is nata. This study aimed to determine the effect of soybean water and sugar on addition the characteristics of nata de soya. The study used a Completely Randomized Factorial Design with two treatment factors and each treatment was repeated three times. Factor A. was the concentration of sugar (A1= 5%, A2=7,5%, A3=10%), and factor B was the raw material of soybean water (B1=soaking soybean water and B2=boiling soybean water). The result showed that the concentration of sugar had a significant effect on yield, hardness, moisture content,and total sugar. The soybean water significantly affects the thickness and total sugar. The interaction of the two factors significantly affect the thicknesss, water content and total sugar

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Air Rendaman Kedelai, Air Rebusan Kedelai, Gula Pasir, Nata De Soya
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Andrian Agusta
Date Deposited:	23 Jul 2025 03:40
Last Modified:	23 Jul 2025 03:40
URI:	http://repository.unsri.ac.id/id/eprint/179764

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