CD Tugas Akhir

Pembuatan Nata De Soya Dari Limbah Tahu

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One result of waste or waste from processing whey tofu is the rest of the water out or clumping know. Whey tofu still contain some organic ingredients, one of which is the protein from soya. Through a simple biotechnological process whey tofu that still contains some nutrients and having acidic conditions, can be used to produce nata. Nata produced from whey media know called nata de soya. The purpose of this experiment to study the preparation of nata de soya with fermentation by Acetobacter xylinum, determine the effect of sucrose concentration on a few parameters that best nata de soya in terms of water content (%), thickness (cm) and weight (g) and can be compare the quality of nata de soya sheets made with nata de coco is sold in the market seen from the aroma, color and texture of nata. This study was performed experimentally consisting of two (2 ) factors: Giving concentration of sucrose with 5 level (6%, 8%, 10%, 12%, and 14%), and fermented with 2 level (7 and 14 days) in order to obtain as many as 10 treatments combined treatment. The results showed, nata de soya best products obtained at a concentration of 6% sucrose and fermentation 7 days have water content of 97,51%, a thickness of 0,71 cm, and weights 520,15 grams nata.
Keywords: Fermentation, Nata ,Whey Tofu

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

07 02. 014 (0035)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Teknik – Kimia D III., 2014

Deskripsi Fisik

xi, 22 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

07 02. 014 (0035)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

KIMIA D III

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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