OPTIMASI PROSES PEMBUATAN NATA DE CASSAVA DARI LIMBAH CAIR TAPIOKA MENGGUNAKAN PLACKETT-BURMAN SCREENING DESIGN DAN RESPONSE SURFACE METHOD

UTAMI, FARNIDA (2017) OPTIMASI PROSES PEMBUATAN NATA DE CASSAVA DARI LIMBAH CAIR TAPIOKA MENGGUNAKAN PLACKETT-BURMAN SCREENING DESIGN DAN RESPONSE SURFACE METHOD. Bachelor thesis, UNIVERSITAS MUHAMMADIYAH PURWOKERTO.

[img]
Preview
Text
FARNIDA UTAMI COVER.pdf

Download (1MB) | Preview
[img]
Preview
Text
FARNIDA UTAMI BAB I.pdf

Download (617kB) | Preview
[img]
Preview
Text
FARNIDA UTAMI BAB II.pdf

Download (714kB) | Preview
[img] Text
FARNIDA UTAMI BAB III.pdf
Restricted to Repository staff only

Download (655kB)
[img] Text
FARNIDA UTAMI BAB IV.pdf
Restricted to Repository staff only

Download (929kB)
[img] Text
FARNIDA UTAMI BAB V.pdf
Restricted to Repository staff only

Download (101kB)
[img]
Preview
Text
FARNIDA UTAMI DAFTAR PUSTAKA.pdf

Download (101kB) | Preview
[img] Text
FARNIDA UTAMI LAMPIRAN.pdf
Restricted to Repository staff only

Download (879kB)

Abstract

The liquid waste production of tapioca flour which is waste disposal contains carbohydrate compound of 67,93-68,30%, so it can be used as media of nata de cassava formation by Acetobacter xylinum bacteria. This study aims to select the influential variables of the carbon source variables (sugar), the source of nitrogen (urea), the source of phosphate (K2HPO4), vitamin B syrup, fermentation length, pH and number of starter in nata de cassava fermentation using Placket-Burman Screening Design then optimizes the three most influential variables in the fermentation using Response Surface Method with yield response. From the result of Placket-Burman Screening Design, it is found that the variable of carbon source amount (sugar), number of starter and fermentation length are the most influential variables on yield of fermentation yield. While the optimization result using Response Surface Method that is by Box-Behnken method to get optimum yield at nata manufacture at 500 ml waste water is by using carbon source 30 gr, number of starter 110 ml and fermentation time 14 days. Practically the results of nata de cassava optimization can provide a yield increase of 32.68% of basal nata de cassava and organoleptic test results on average of respondents favored taste and texture of nata de cassava.

Item Type: Thesis (Bachelor)
Additional Information: Pembimbing: Alwani Hamad, ST., M.Sc.
Uncontrolled Keywords: Nata de Cassava, Placket Burman Screening Design, ResponseSurface Method, Box-Behnken Method
Subjects: T Technology > TP Chemical technology
Divisions: Fakultas Teknik > Teknik Kimia
Depositing User: Danarto Kh
Date Deposited: 06 Oct 2017 01:53
Last Modified: 06 Oct 2017 01:53
URI: http://repository.ump.ac.id/id/eprint/4569

Actions (login required)

View Item View Item