CD Skripsi

Penggunaan Ekstrak Rumput Laut (Eucheuma Cottonii) Dan Hasil Samping Pengolahan Tahu (Glycine Max) Dalam Pembuatan Nata

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ABSTRACT



This study was aimed to determine the effect of the different raw materials used in the nata processing to obtain the best nata quality based on their sensory, physical, chemical, and microbiology evaluation. The method used was the experimental and composed as a non-factorial Completely Randomized Design (CRD), with 3 levels of treatment, namely: the using of 100% seaweed filtrate, the using of 100% tofu liquid, and the using of 50% seaweed and 50% tofu liquid. The parameters used in this study were organoleptic test (texture, taste, color, and aroma), physical test (thickness and rendement value, and folding test), proximate composition (the content of water, protein, and crude fiber), and the total aerobic microbes (APC). The results showed that the best nata produced was processed by using 100% seaweed filtrate, characterized by the milky white and attractive appearance, nata tasted in accordance to the raw material used, and was very chewy textured. The best nata product was fulfilled the national quality standard (SNI 01-4317-1996) on nata. It contained 49,1% water, 7,4% protein content, and 37,0% crude fiber content; and was grown by 1,6 x 102 total bacterias.


Keywords: nata, seaweed, tofu liquid

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0078)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2019

Deskripsi Fisik

xiv, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 119 (0078)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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