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

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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

Availability
Inventory Code Barcode Call Number Location Status
2307000724T86395T863952023Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T863952023
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xv, 29 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
664.807
Content Type
Text
Media Type
unmediated
Carrier Type
-
Edition
-
Subject(s)
teknologi pembuatan makanan dari buah-buahan
Prodi Teknologi Hasil Pertanian
Specific Detail Info
-
Statement of Responsibility
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No other version available

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