CD Skripsi

Optimasi Fortifikasi Tepung Mikroalga Chlorella Sp. Sebagai Sumber Nitrogen Bakteri Acetobacter Xylinum Dalam Fermentasi Nata De Coco

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The purposed of this study was to determine the best optimation of fortification ofmicroalgae Chlorella sp. That required by bacteria Acetobacter xylinum in the fermentation of Natadecoco. The methode used in this researched was experimental with completelyrandomized designed (CRD) non factorial with 4 levels treatment C1 (without Chlorella sp. flour, urea 5 g), C2 (2 g of Chlorellasp. flour), C3 (4 g of Chlorellasp. flour), and C4 (6 g of Chlorellasp. flour), the treatments with 3 replicated and 12ofexperimental units.Proteint content, curve fiber was produced in C4 treatment with value 1,33 cm, 1,37% and 1,00% respectively. For the highest water content was produced in C2 treatment (95,92%). Meanwhile, for organoleptic analysis that the highest of colour in C4 treatment (7,64) with the colour of nata was clear white, fortexture value, taste value and aroma value was highest in C4treatment with value (7,66), (7,10), (7,69) recpectively with characteristics of texture was chewy, the taste and odor was no acidity, analysis of variance based on organoleptic analysis, physical and proksimat was significantly effect to Nata de coco fermentation.
Keywords: Microalgae Chlorella sp.,Fortification,Nitrogen source,Nata de coco

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0013)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Kelautan – Teknologi Hasil Perikanan., 2018

Deskripsi Fisik

v, 74 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0013)

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

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