CD Tugas Akhir

Pengaruh Waktu Fermentasi Terhadap Karakteristik Nata De Pina

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ABSTRACT
Nata is a fermented food ingredient of Acetobacter xylinum bacteria which produces a
gel sheet on the surface of the substrate in the form of cellulose. Acetobacter Xylinum can
live in pineapple juice as a substrate and also in fruits that contain glucose and fiber.
Pineapple is one of the leading commodities in the horticultural sub-sector with great
potential in Indonesia. The purpose of this study was to determine the effect of
fermentation time 11 days, 13 days, 15 days, and 17 days on the characteristics of nata
de pina. Knowing the characteristics of nata de pina including yield, thickness, color,
taste, and texture (elasticity) with the organoleptic test method on 15 panelists. The best
results were obtained during 17 days of fermentation using bean sprout extract with a
thickness of 1.42 cm, white color, acid taste, chewy texture, pH 4 with a yield of 52.16%.
Key words : Acetobacter xylinum, Fermentation, Pineapple, Nata

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

07 02. 021 (0080)

Penerbit

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

Deskripsi Fisik

ix, 77 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

07 02. 021 (0080)

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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