ZENAB, SITI (2023) KARAKTERISTIK NATA DE SEAWEED DENGAN PENAMBAHAN EKSTRAK TAOGE SEBAGAI SUMBER NITROGEN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Nata is a gel-shaped food produced from the fermentation of Acetobacter xylinum bacteria in a substrate containing glucose. Seaweed can be used as a medium in making nata because of the content of the carbon source for bacterial growth. Nitrogen source is one of the factors triggering the growth of A. xylinum bacteria. Bean sprout extract can be used as a nitrogen source because it has a high nitrogen content. This research was aimed to determine the optimal concentration of bean sprout extract in making nata de seaweed. This study used a completely randomized design (CRD) nonfactorial with four levels of treatment and two repetitions, namely P0 (extract bean sprouts 0%), P1 (extract bean sprouts 8%), P2 (extract bean sprouts 12%) and P3 (extract bean sprouts 16%). The parameters observed in this study was organoleptic, water content, crude fiber content, total sugar, yield, thickness, and elasticity. The results of the research showed that the best nata de seaweed with the best treatment of 16% extract bean sprouts (P3) produced has a water content value of 98.90%, crude fiber content of 0.70%, total sugar of 0%, a yield of 38.85%, thickness 8.57 mm, elasticity 3.4 mm, appearance 3.67 (like), color 3.68 (like), flavor 2.92 (neutral), taste 3.03 (like) and texture 3.42 (like). Fiber content, total sugar and organoleptic tests of nata de seaweed with the addition of bean sprout extract have met the quality standards of packaged nata based on SNI 01-4317-1996.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Nata merupakan makanan berbentuk gel yang dihasilkan dari fermentasi bakteri Acetobacter xylinum dalam substrat yang mengandung glukosa. Rumput laut dapat digunakan sebagai media pembuatan nata karena kandungan sumber karbon untuk pertumbuhan bakteri. Sumber nitrogen merupakan salah satu faktor pemicu tumbuhnya bakteri A. xylinum. Ekstrak tauge dapat digunakan sebagai sumber nitrogen karena mempunyai kandungan nitrogen yang tinggi. Penelitian ini bertujuan untuk mengetahui konsentrasi ekstrak tauge yang optimal dalam pembuatan nata de rumput laut. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) nonfaktorial dengan empat taraf perlakuan dan dua kali ulangan yaitu P0 (ekstrak tauge 0%), P1 (ekstrak tauge 8%), P2 (ekstrak tauge 12%) dan P3 (ekstrak tauge 12%). ekstrak tauge 16%). Parameter yang diamati pada penelitian ini adalah organoleptik, kadar air, kadar serat kasar, gula total, rendemen, kekentalan, dan elastisitas. Hasil penelitian menunjukkan bahwa nata de rumput laut terbaik dengan perlakuan ekstrak tauge 16% (P3) terbaik yang dihasilkan mempunyai nilai kadar air 98,90%, kadar serat kasar 0,70%, gula total 0%, rendemen. sebesar 38,85%, tebal 8,57 mm, elastisitas 0,34%, kenampakan 3,67 (suka), warna 3,68 (suka), rasa 2,92 (netral), rasa 3,03 (suka) dan tekstur 3,42 (suka). Kadar serat, gula total dan uji organoleptik nata de rumput laut dengan penambahan ekstrak tauge telah memenuhi baku mutu nata kemasan berdasarkan SNI 01-4317-1996. | |||||||||
| Uncontrolled Keywords: | Bean sprout, dietary fiber, nata de seaweed, nitrogen, zwavelzure ammonia dietary fiber, nata de seaweed, nitrogen, taoge, Zwavelzure ammonia | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Mrs Siti zenab | |||||||||
| Date Deposited: | 28 Dec 2023 13:56 | |||||||||
| Last Modified: | 28 Dec 2023 13:56 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/31495 |
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