PENGARUH PENAMBAHAN MOLASE TERHADAP KADAR SERAT PADA PEMBUATAN NATA DE COCO

SUSILOWATI, HANIFAH (2016) PENGARUH PENAMBAHAN MOLASE TERHADAP KADAR SERAT PADA PEMBUATAN NATA DE COCO. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Nata de coco is a kind of snack fermented Acetobacter xylinum solid form, chewy, white, made from fresh coconut water and is formed on the surface of the media. Molasses still contains a lot of sugar that can be polymerized into cellulose and organic acids that can be used as a source of nutrients in the fermentation process, so that molasses can be used in the production of nata. The purpose of this study to determine the effect of molasses on the fiber content of nata de coco. Nata processing using 3 treatments, that is using the basic ingredients of coconut water with the addition of sugar, making nata basic ingredients of coconut water with the addition of molasses 100 grams, and making nata basic ingredients of coconut water with the addition of molasses 200 grams. The early stage of making nata is the preparation of filtration media made with coconut water waste, boiling, addition of sugar and acetic acid, pouring into a container, closing with paper, addition of stater Acetobacter xylinum and allowed to form a layer nata, after that nata ready for harvest. The next step is the measurement of the fiber content. Based assay fiber, obtained an average crude fiber content of nata based coconut water with the addition of sugar 100 gram is 3,60%, with addition of molasses obtained 100 grams of crude fiber content an average of 2,76%, whereas with addition of molasses obtained 200 grams of crude fiber content an average of 3,83%. Nata thickness result after fermentation for 9 days, nata obtained an average thickness of 1,63 cm, with the addition of molasses 100 gram average thickness of 0,96 cm, and nata with the addition of molasses 200 gram average thickness of 1,76 cm. Organoleptic test by nata processed with basic ingredients of coconut water in term of color, namely white and the processed nata de coco with the addition of molasses brownish white. In terms of taste and texture, the result of making nata de coco made from coconut water and nata de coco with the addition of molasses the same average that is tasty and chewy. Keyword : Nata de coco, Molasses, Fiber content nata

Item Type: Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords: Nata de coco, Molasses, Fiber content nata
Subjects: R Medicine > RS Pharmacy and materia medica
Divisions: Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan
Depositing User: magdalena kartika ningsih
Date Deposited: 09 Oct 2019 08:15
Last Modified: 09 Oct 2019 08:15
URI: http://repository.setiabudi.ac.id/id/eprint/1662

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