Pramesti, Kintan Diah and , Eni Purwani, S.Si., M.Si (2024) Kadar Serat, Kadar Air Dan Aktivitas Air Nata De Coco Yang Ditambahkan Bunga Rosella (Hibiscus Sabdariffa L.) Berdasarkan Lama Fermentasi Yang Berbeda. Skripsi thesis, Universitas Muhammadiyah Surakarta.
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Abstract
A lot of coconut water production and unused could be wasted. Nata de coco is one of food processed from coconut water with fermentation. Nata de coco which sell in the market has a white color and looks so plain. Nata de coco with rosella can added a red color. Nata de coco added with rosella is different because has a lot of nutrient, nata de coco with rosella contains with vitamin C, antioksidant and antocianin. The purpose of this research is quality of Nata de coco added with rosella in difference fermentation based on dietary fiber content, water content and water activity in different fermentation. This type of research used experiment to added rosella and nata de coco with difference fermentation in day 8, day 10 and day 12. Analysis using Kruskall wallis test with p value <0,05. The result of this research is difference fermentation has not significant with insoluble dietary fiber with pvalue=0,059, soluble dietary fiber with pvalue=0,059, total dietary fiber content with pvalue=0,390, water content with pvalue=1,00 and water activity with pvalue=0,760.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | insoluble dietary fiber, soluble dietary fiber, total dietary fiber, water content, water activity. |
| Subjects: | R Medicine > RA Public aspects of medicine |
| Divisions: | Fakultas Ilmu Kesehatan > Gizi |
| Depositing User: | KINTAN DIAH PRAMESTI |
| Date Deposited: | 26 Aug 2024 03:15 |
| Last Modified: | 26 Aug 2024 03:16 |
| URI: | http://eprints.ums.ac.id/id/eprint/127766 |
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