Skripsi

PENGARUH PENAMBAHAN BAHAN BAKU AIR KEDELAI DAN GULA PASIR TERHADAP KARAKTERISITIK FISIK DAN KIMIA NATA DE SOYA

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Penilaian

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The remaining protein content in soybean water in the process of making tofu or tempeh can be utilized further. Therefore, food processing is needed. One of the suitable processed products applied to soybean water is nata. This study aimed to determine the effect of soybean water and sugar on addition the characteristics of nata de soya. The study used a Completely Randomized Factorial Design with two treatment factors and each treatment was repeated three times. Factor A. was the concentration of sugar (A1= 5%, A2=7,5%, A3=10%), and factor B was the raw material of soybean water (B1=soaking soybean water and B2=boiling soybean water). The result showed that the concentration of sugar had a significant effect on yield, hardness, moisture content,and total sugar. The soybean water significantly affects the thickness and total sugar. The interaction of the two factors significantly affect the thicknesss, water content and total sugar

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507004461	T179764	T1797642025	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1797642025

Publisher

Indralaya : ., 2025

Collation

xvi, 125 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

630.07

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)

Pertanian

Specific Detail Info

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Statement of Responsibility

TUTI

Other version/related

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