Pengaruh Konsentrasi Bakteri dan PH Pada Proses Fermentasi Kulit Pisang Menjadi Nata De Banana Peel

Aprianto, Sidiq and -, Emi Erawati, S.T., M.Eng and -, Ir. Herry Purnama, M.T., Ph. D. and -, Ir. Haryanto, M.S. (2019) Pengaruh Konsentrasi Bakteri dan PH Pada Proses Fermentasi Kulit Pisang Menjadi Nata De Banana Peel. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Banana is one of the tropical plants that abundantly grows in Indonesia. Banana’s fruit can be served in various delicious and nutritious foods processed. However, it is rare that processing banana peels becomes a meal. In fact, based on research that proves the banana peel also contains a lot of nutrients. Nata de banana skin is an alternative processed food from banana peel which can be a substitute for nata de coco. The research aims to know pH and concentration in the process of banana peel fermentation. The raw material consists of leather waste obtained from the restaurant. This experiment was carried out with a completely randomized design method (CRD) so that there were 9 samples with 3 variations in pH and 3 variations in bacterial concentration. Fermentation is carried out for 15 days. Each sample uses a glucosa brick which shows sugar levels. Based on this results of the research, it can be concluded that the manufacture of banana peels with a variety of pH and bacterial concentrations, all produce was good products. But the most effective at pH 3,75 with 30% of concentration of bacteria. The measurement data showed that in the variation, final glucose is 6%.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: nata de banana peels, kulit pisang, fermentasi
Subjects: Q Science > QD Chemistry
Divisions: Fakultas Teknik > Teknik Kimia
Depositing User: SIDIQ APRIANTO
Date Deposited: 15 Feb 2019 09:03
Last Modified: 15 Feb 2019 09:03

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