CD Tugas Akhir

Pembuatan Dan Karakteristik Nata De Nipah

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ABSTRACT
The part of the nipah plant that is widely used by the community is sap. Nipah sap
contains high sucrose and is a very applicable material to be processed into nata products.
In making nata de nipah, the fermentation process affects the characteristics of the nata
produced. The purpose of this study was to see the effect of bean sprouts extract and mass
sugar (50 gr, 75 gr, 100 gr) on the process of making nata de nipah. Perform
characterization of nata de nipah including yield, color, taste, texture (chewiness), and
thickness. In this study, variations in the addition of mass to nata de nipah were carried
out. Analysis of nata de nipah parameters in the form of color, thickness, texture, taste
and yield tests. The best results were obtained at 100 gr sugar mass using bean sprouts
extract with a thickness of 1.2 cm, had a cloudy white color, sweet taste, chewy texture,
and with a yield of 61.59%.
Keywords : acetobacter xylinum,sugar, nata, nira, fruticans

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

07 02. 021 (0026)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Teknik – Teknik Kimia D III., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

07 02. 021 (0026)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNIK KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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