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POTENSI SKIM SANTAN SEBAGAI BAHAN BAKU FERMENTASI NATA DE COCO

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Penilaian

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This study aims to find the best formulation of coconut water and skim coconut milk as raw materials for nata de coco fermentation . This research was carried out at the Agricultural Product Chemistry Laboratory, Agricultural Product Processing Laboratory and Agricultural Microbiology Laboratory, Agricultural Technology Department, Sriwijaya University, Indral Product aya, South Sumatra. This study used a nonfactorial Completely Randomized Design (CRD) with treatment factors, namely the formulation of skim coconut milk and coconut water (A), which consisted of 5 treatments. Each treatment was repeated 3 times. Paramet ers observed included yield, hardness, thickness, color and moisture content. The results showed that nata with coconut water and skim coconut milk formulations had a significant effect on yield, hardness and lightness but had no significant effect on thi ckness, redness, yellowness and moisture content. The best treatment was obtained from formulation A2 (50% coconut water : 50% skim coconut milk) with a total yield of 91.34%, hardness 552 gf, thickness 1.70 cm, Lightness (L*) 59.30%, Redness (a*) 1.97%, y el l owness (b*) 2.83% and water content 95.5%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107004852	T59811	T598112021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T598112021

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

xii, 30 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

teknologi pembuatan makanan dari buah-buahan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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