ARUM, FENI KUSUMANING (2024) Pengaruh Konsentrasi Acetobacter xylinum dan Lama Fermentasi terhadap Karakteristik Fisikokimia dan Organoleptik Nata De Tin. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
This research diversifies nata products from figs. Tin fruit contains the carbon source needed for the development of Acetobacter xylinum in the nata fermentation process. The aim of this research is to determine the effect of Acetobacter xylinum concentration and fermentation time on the physicochemical and organoleptic characteristics of nata de tin and determine the best combination of treatments given. This research uses Completely Randomized Design (CRD) factorial pattern two levels with three times test. The data obtained was subjected to analysis of variance (ANOVA) with levels significant 5%. If there is a real difference between treatments then followed by a further test of 5% DMRT. In this research the treatment method taken consists of the first stage of making fig juice and its analysis and the second stage is making nata de tin and its analysis. Concentration Acetobacter xylinum and fermentation time influence the characteristics physicochemistry and organoleptics of nata de tin. The higher the concentration of Acetobacter xylinum and the longer the fermentation time can increase the yield value, thickness, texture and water content of nata de tin. The best treatment is obtained from treatment using Acetobacter xylinum concentration of 25% and long 14 days fermentation. From this treatment, the average yield value was obtained 90.8%; thickness 2.708 cm; texture 10.967 N; air content 94.415%; total dietary fiber 4.81% consisting of water soluble dietary fiber 1.49% and water insoluble dietary fiber by 3.32%; IC50 antioxidant activity was 288.844 mg/ml; and color preference 3.6 (somewhat dislike); aroma 3.8 (Somewhat dislike); texture 4.75 (Normal); and taste 4.2 (Normal).
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Feni Kusumaning Arum | ||||||||||||
| Date Deposited: | 03 Jun 2024 04:03 | ||||||||||||
| Last Modified: | 03 Jun 2024 04:03 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/23834 |
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