CD Tugas Akhir

Pembuatan Nata De Cassava Dengan Menggunakan Ekstrak Tauge Sebagai Sumber Nitrogen

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Tapioca liquid waste is waste produced from the manufacturing process, both from washing the raw material to the process of separating starch from the water or the deposition process. Nata de cassava is a product of fermented cassava by utilizing the bacterium Acetobacter xylinum which produces jely, high fibrous, chewy, white and tastes like nata de coco. This study aims to determine the effect of concentration and fermentation time of bean sprouts extract on the yield and quality of the resulting nata de cassava. To get the best nata de cassava results, a variety of bean sprout extract concentrations were carried out by 3%, 4% and 5% and fermentation time for 6, 7, 8, 9 and 10 days. Previously tapioca liquid waste was boiled and then put sugar, vinegar and extract of bean sprouts to sterilize the media for making nata, after that pour it into each tray and cool it to room temperature. Then the nata media was given the bacteria Acetobacter xylinum and the fermentation process was carried out. The results showed that the best data was nata with 5% bean sprout extract concentration at 10 days of fermentation at 71.62% for yield, 0.380 cm for thickness and 96.03% for moisture content.
Keywords: acetobacter xylinum, bean sprout extract, tapioca liquid waste, nata de’cassava

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

07 02. 019 (0070)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Teknik – Teknik Kimia D III., 2019

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

07 02. 019 (0070)

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

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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