Uji Serat dan Organoleptik Nata Buah Kersen dengan Variasi Konsentrasi Ekstrak Jeruk Nipis dan Ekstrak Kacang Hijau

Hidayat, Ihsan and , Dra. Titik Suryani, M.Sc (2020) Uji Serat dan Organoleptik Nata Buah Kersen dengan Variasi Konsentrasi Ekstrak Jeruk Nipis dan Ekstrak Kacang Hijau. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Nata is processed food that is shaped like jelly with a chewy texture, white, and contains cellulose. Nata is formed from the growth of Acetobacter xylinum on the surface of liquid media which is acidic and contains sugar. One ingredient that can be used to make nata is cherry fruit, cherry fruit is used as a carbon source while for pH regulators that use lime juice, and a source of nutrition from green beans. This type of research is an experimental research with a completely randomized design (CRD) factorial pattern with two factors. The first factor was the concentration of orange extract (1%, 2% and 3%). The second factor was the concentration of mung beans (25% and 30). The purpose of this study was to determine the fiber and organoleptic content in cherry nata with varying concentrations of lime extract and mung bean extract. The results showed that the highest levels of nata crude fiber and the best nata quality in J1K1 treatment (1% lime extract and 25% mung bean extract) were with 4.08 nata crude fiber content and chewy texture, yellowish white color, moderately sour aroma , acceptability is very like, has a thickness of 1.13 cm, and yield 58.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Nata, Buah Kersen, Kacang Hijau, Jeruk Nipis, Serat, Organoleptik
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	IHSAN HIDAYAT
Date Deposited:	11 Aug 2020 07:56
Last Modified:	11 Aug 2020 07:56
URI:	http://eprints.ums.ac.id/id/eprint/84556

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