Skripsi

KARAKTERISTIK NATA DE BANANA YANG DIHASILKAN DARI BUAH PISANG AMBON DENGAN PENAMBAHAN AMONIUM SULFAT

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Penilaian

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The study aimed to determine the effect of part of the ambon banana and the amonium sulfate concentration on physical and chemical characteristics of nata de banana. This research was carried out from Desember 2022 to Januari 2023 at the Chemistry, Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a Completely Randomized Factorial Design with two treatment factors and each treatment was repeated three times. Factor A was concentration of ammonium sulfate (1%, 1.25%, and 1.5%), and factor B was part of the ambon banana (ambon banana flesh and ambon banana peel). The results showed that treatment A (concentration of ammonium sulfate) had significant effect on thickness, and water content, while treatment B (part of the ambon banana) had significant effect on yield, thickness, and water content. The interaction of the two treatment factors had significant effect on water content. The best treatment was A1B2 (1% ammonium sulfate concentration; ambon banana peel) with a yield value of 39.33%, thickness 0.60 cm, hardness 647.27 gf, water content 93.82%, total sugar 6.77%, and C/N ratio 16.12.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307001668	T94962	T949622023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T949622023

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xvi, 37 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

unmediated

Carrier Type

-

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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