Skripsi

PEMANFAATAN HASIL SAMPING PENGOLAHAN VIRGIN COCONUT OIL (VCO) SEBAGAI SUBSTRAT PADA FERMENTASI NATA

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Penilaian

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This study aims to find the best formulation of the water phase as a by-product of VCO and coconut water as raw material for nata fermentation. The study used a completely randomized factorial design (RALF) with two treatment factors, namely the coconut water formulation and the water phase and the fermentation time. Each treatment was repeated three times. Parameters observed consisted of yield, thickness, hardness and color (lightness, redness, yellowness). The results showed that the coconut water formulation and the water phase had a significant effect on thickness, while the length of time of fermentation had a significant effect on thickness, hardness, color (yellowness) and the interaction of the two factors had no significant effect on all parameters. The best treatment was found in the proportion of coconut water and water phase with a ratio of 75% coconut water and 25% water phase with a fermentation time of 9 days with a yield value of 73.61%, thickness 5.65mm, hardness 1618.5 gf, lightness 58.63, redness 2.26, and yellowness 3.0.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307000722	T90032	T900322023	Central Library (Referens)	Available

Detail Information

Series Title

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Call Number

T900322023

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universtas Sriwijay., 2022

Collation

vii, 29 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

663.07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi Pembuatan Minuman Komersial
Fermentasi Nata De Coco

Specific Detail Info

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Statement of Responsibility

MURZ

Other version/related

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