Kualitas Nata Biji Nangka dengan Variasi Konsentrasi Ekstrak Markisa dan Sumber Nutrisi Kacang Merah

Abdani, Laily Aisiyah and , Dra. Titik Suryani, M.Sc (2019) Kualitas Nata Biji Nangka dengan Variasi Konsentrasi Ekstrak Markisa dan Sumber Nutrisi Kacang Merah. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Nata is a fermented food product of Acetobacter xylinum which is chewy in texture and contains fiber. One of the innovations in making nata from the ingredients of jackfruit seeds that contain carbohydrates. The addition of passion fruit extract as a regulator of acidity and red beans as a source of nutrition is able to support organic fermented nata process. The purpose of this study was to find out the quality of jackfruit seeds nata with concentration variation of passion fruit extract and red beans as nutrition source. The research method used was a Completely Randomized Design (RAL) factorial pattern with two factors. The first factor was passion fruit extract concentration (10%, 12%, 14%) and the second factor was red beans extract (13% and 15%) with 3 replications. The results showed that the best quality of jackfruit seeds in the treatment of MIK2 (10% passion fruit extract and 15% red bean extract) with the highest protein content of 0.337%, physical characteristics include solid textures, quite acidic, cloudy white, most preferred by panelists, thickness of 0, 56 cm, and the yield is 15%.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	biji nangka, kacang merah, markisa, nata, protein
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	LAILY AISIYAH ABDANI
Date Deposited:	18 Jul 2019 03:05
Last Modified:	18 Jul 2019 03:05
URI:	http://eprints.ums.ac.id/id/eprint/74262

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