PENGARUH JENIS SUMBER NITROGEN DAN WAKTU FERMENTASI TERHADAP KARAKTERISTIK FISIK NATA BERBAHAN BAKU SKIM SANTAN KELAPA

LARASATI, SEKAR and Parwiyanti, Parwiyanti (2022) PENGARUH JENIS SUMBER NITROGEN DAN WAKTU FERMENTASI TERHADAP KARAKTERISTIK FISIK NATA BERBAHAN BAKU SKIM SANTAN KELAPA. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to effect of nitrogen sources types and fermentation time on the physical characteristics of nata made from skim coconut milk. This research used a factorial completely randomized design with two treatment factors namely the type of nitrogen source (za food grade, monosodium glutamate (MSG), and extract sprouts) and fermentation time (6, 7, 8, and 9 days). The parameters observed were yield, texture, thickness, and colour. The result showed that nitrogen sources and fermentation time had a significant effect on yield, texture, and thickness of nata decoco, however had not a significant effect color, and the interaction between two treatments had a significant effect on thickness. The best treatment in this study was obtained with a nitrogen source monosodium glutamate (MSG) and a fermentation time of 9 days obtained the average yield value of skim obtained 66.93%, the average hardnessof nata obtained 117.88 gf, the average thickness nata obtained 1.367 cm, and the color of nata skim has a brightness range (lightness(%)) of 47.53%, color intensity (chroma(%)) 0f 2.83%, and color identity(hueo) of 311.470o. Key words: fermentation time, monosodium glutamate, nata de coco, skim coconut milk, sprout extract

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	fermentation time, monosodium glutamate, nata de coco, skim coconut milk, sprout extract
Subjects:	Q Science > QR Microbiology > QR75-99.5 Bacteria
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Sekar Larasati
Date Deposited:	18 Jan 2023 05:31
Last Modified:	18 Jan 2023 05:31
URI:	http://repository.unsri.ac.id/id/eprint/86395

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