PEMBUATAN NATA DE MANGGO (KAJIAN: KONSENTRASI SUKROSA DAN LAMA FERMENTASI)

Sri, Djajati and Ulya, Sarofa and Syamsul, A (2009) PEMBUATAN NATA DE MANGGO (KAJIAN: KONSENTRASI SUKROSA DAN LAMA FERMENTASI). Rekapangan : Jurnal Teknologi Pangan, 3 (2). pp. 113-127. ISSN 1978-4163

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    Abstract

    This study aims to determine the influence of sucrose concentration and fermentation, and to know the best treatment combination between sucrose concentration and fermentation so that the resulting Nata de Manggo with good quality and preferred by consumers. The design used in this study were randomized (Completely Randomized Design) factorial model with two factors: the concentration of sucrose with three levels (6%, 8% and 10%) and length of fermentation factors with four levels (lO, 12, 14 and 16 days), each factor was repeated twice. The research concluded that the best treatment is the treatment of sucrose concentration of 10% with duration of 16 days offermentation that produces fiber content 6.170%, 1.325 cm thickness, yield 40.94%, 84.285% water content, total sugar content of 0.825%, total acid 5.471 suppleness 0.102 (mm / gr / dt). Organoleptic test color and flavor with a total ranking of 153.5 and 197.0.

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: UPN Jatim Journal > Rekapangan : Jurnal Teknologi Pangan
    Depositing User: Fatchullah Z.A
    Date Deposited: 30 Mar 2011 14:50
    Last Modified: 30 Mar 2011 14:50
    URI: http://eprints.upnjatim.ac.id/id/eprint/1235

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