Kualitas NATA de Citrullus dengan Menggunakan Berbagai Macam Starter

Fifendy, Mades and Nur, Annisah (2012) Kualitas NATA de Citrullus dengan Menggunakan Berbagai Macam Starter. Sainstek: Jurnal Sains dan Teknologi, IV (2). pp. 158-164. ISSN 2058-8019

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Low-calorie watermelon flesh contains as much as 93.4% water, 0.5% protein, 5.3% carbohydrate, fat 0.1%, fiber 0.2%, ash 0.5%, vitamin A, vitamin B and vitamin C. Chemical content of watermelon, especially the carbohydrate content can be used as an ingredient to make nata de Citrullus. The nata formation is strongly influensed by the carbohydrate content, pH, nitrogen content in the substrate and stable environmental condition. The purpose of this study was to determine the best starter. This study was carried out from February to June 2011. The reserach design was a Completely Randomized Design (CRD) with 6 (six) treatments, namely coconat water stater (A), watermelon starter (B), pineapple skin starter (C), bananas peels starter (D), bangkuan starter (E), and tomato starter (F). The parameters tested were the thickness of nata, wet weight and dry weight, firmness and organoleptics test. Data were analyzed by using Anova and further test HSD at the level of 5% and 1%. The result of this study indicates that the use of a wide range of real stater do not affect the thickness. However there were significnat difference at the level 5% of the wet weight, and it was significantly different at the level of 1% of the dry weight. Finally, it does not affect signicantly on organoleptic test ( flavor, color, taste and texture).

Item Type: Article
Subjects: Q Science > QK Botany
Divisions: Fakultas Matematika dan Ilmu Pengetahuan Alam > Biologi - S1
Depositing User: Mrs. Wiwi Sartika
Date Deposited: 19 Jan 2016 02:27
Last Modified: 06 May 2021 02:42
URI: http://repository.unp.ac.id/id/eprint/32

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