PENGARUH KONSENTRASI FRUKTOSA DAN STARTER Acetobacter xylinum TERHADAP KUALITAS NATA DE CITRULLUS (Citrullus lanatus)

Manullang, Afraini Sartika (2019) PENGARUH KONSENTRASI FRUKTOSA DAN STARTER Acetobacter xylinum TERHADAP KUALITAS NATA DE CITRULLUS (Citrullus lanatus). Undergraduate thesis, Institut Kesehatan Helvetia.

Text AFRAINI SARTIKA MANULLANG, 1701012103.pdf Download (4MB)

Abstract

Making nata can be done using watermelon juice by adding Acetobacter xylinum, vinegar, bean sprouts, fructose to the watermelon juice through fermentation. The purpose of this study is to find out that the watermelon juice can be made into nata and the effect of adding fructose and the age of the starter Acetobacter xylinum on the quality of nata de citrullus.
This research method was an Experimental research to find out the symptoms or effects that arise due to certain treatments.
The results of the study on the fructose concentration of 15% with a 4-day age of bacteria have 2.4 cm (thickness), 96% (water content), 40% (fiber content), and 90% (yield). Organoleptic test results, color, aroma, texture, and taste are odorless and very springy.
The conclusion of this study Red watermelon juice can be used as nata and commonly used as food products, the suggestion is that it is necessary to check the quality requirements in making nata on the market issued by the National Standardization Agency in accordance with SNI.

Item Type:	Doktoral (Undergraduate)
Uncontrolled Keywords:	Watermelon, Fructose, Bean Sprouts, Acetobacter xylinum, Nata de citrullus
Subjects:	Fakultas Farmasi dan Kesehatan > Farmasi Fakultas Farmasi dan Kesehatan > Farmasi > Riset Farmasi
Divisions:	Fakultas Farmasi dan Kesehatan > S1 Farmasi
Depositing User:	Afraini S Manullang
Date Deposited:	21 Feb 2020 02:33
Last Modified:	21 Feb 2020 02:33
URI:	http://repository.helvetia.ac.id/id/eprint/2551

Actions (login required)

View Item