Kualitas Nata Ekstrak Umbi Suweg Dengan Penambahan Sari Buah Jeruk Nipis Dan Sumber Nutrisi Yang Berbeda

SUSANTO, SUSANTO and , Dra. Titik Suryani, M.Sc (2017) Kualitas Nata Ekstrak Umbi Suweg Dengan Penambahan Sari Buah Jeruk Nipis Dan Sumber Nutrisi Yang Berbeda. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Tuber suweg is one of the basic ingredients in the manufacture of nata that contain carbohydrate and protein. The addition of lemon juice is used as a pH regulator and a source of nutrients derived from green beans and red beans that are capable of supporting nata organic material. . The purpose of this quality of extract tuber suweg with addition of lemon juice and nutritional sources. This research method is Completely Randomized Design (RAL) with two factors. The first factor is concentration of lemon juice (1%, 3%, and 5%) and the second factor is nutrient source (green bean 15% and red bean 15%) with 2 replications. The result of this research showed that the best quality of the best suweg tuber extract extract in 3% orange juice extract and 15% red bean extract were white, not flavorful, chewy, and tasteless, and the highest dissolved protein content of the highest suweg tuber extract on the treatment of fruit juice concentration 3% lime and 15% green bean extract at 6.56%

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	nata, tuber suweg, lemon juice, protein, green peas, red pea
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	SUSANTO
Date Deposited:	11 Aug 2017 03:54
Last Modified:	11 Aug 2017 03:54
URI:	http://eprints.ums.ac.id/id/eprint/55209

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