Kualitas Dan Kadar Protein Nata Ekstrak Umbi Talas Dengan Penambahan Sari Buah Belimbing Wuluh Dan Sumber Nutrisi (Kacang Hijau Dan Kacang Merah)

Astuti, Dwi and -, Dra. Titik Suryani, M.Sc (2017) Kualitas Dan Kadar Protein Nata Ekstrak Umbi Talas Dengan Penambahan Sari Buah Belimbing Wuluh Dan Sumber Nutrisi (Kacang Hijau Dan Kacang Merah). Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

One innovations of the basic component of nata is “tuber taro”. Tuber taro was contain carbohydrates and protein. The addition of starfruit juice as a pH regulator and a sources of nutrients green peas and red beans are able to support the innovation nata of organic. The purpose of this quality and protein content of extract tuber taro with addition of starfruit juice and nutritional sources.This research method is Completely Randomized Design (RAL) and two factors. The first factor was the concentration of wuluh starfruit juice (10%, 15%, and 20%) and the second factor of nutrient source (15% green peas and 15% red beans) with two replications. The results showed that the best tuber taro extract was A2B1 treatment (turbid white, unsalted, chewy, tasteless). The best thickness and immersion was the treatment of A1B1 (10% starfruit juice and 15% green peas extract) ie 0.4 cm and 0.14% while the lowest thickness and immersion was A2B1 treatment (star fruit extract 15% and green peas extract 15%) and A2B2 treatment (15% wuluh starfruit and 15% red bean extract) ie 0.22 cm and 0.08%. The highest protein content was A2B1 treatment (15% wuluh starfruit and 15% green peas extract) 2.64% while the lowest protein content was A2B2 treatment (15% starfruit and 15% red peans extract) for 0.66 %.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: nata, tuber taro, starfruit, protein, green peas, red peans.
Subjects: Q Science > Q Science (General)
Q Science > QH Natural history > QH301 Biology
X General Subject
Divisions: Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User: DWI ASTUTI
Date Deposited: 10 Aug 2017 02:48
Last Modified: 10 Aug 2017 02:48
URI: http://eprints.ums.ac.id/id/eprint/54939

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