ALTERNATIF PENGGUNAAN EKSTRAK KECAMBAH dan DAP (DIMETIL AMINO PHOSPHAT) SEBAGAI PENGGANTI UREA/ZA UNTUK SUMBER NITROGEN DALAM FERMENTASI NATA DE COCO

PRADIYANTI, DESIANA (2016) ALTERNATIF PENGGUNAAN EKSTRAK KECAMBAH dan DAP (DIMETIL AMINO PHOSPHAT) SEBAGAI PENGGANTI UREA/ZA UNTUK SUMBER NITROGEN DALAM FERMENTASI NATA DE COCO. Bachelor thesis, UNIVERSITAS MUHAMMADIYAH PURWOKERTO.

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Abstract

Nata de coco is a foods which come from fermented of coconut water that use bacteria Acetobacter xylinum. Nata can be used as dessert and high of fibers. The formation of nata desperately need nitrogen nutrients. If the command nitrogen sources usually are urea / ZA. In this study examines the alternative application of sprouts extract and DAP (Dimetil Amino Phosphat) as a substitute nitrogen source for making nata de coco. The objective of this study are : (1) determine the effect of sprout extract on the physical properties (yield and thickness), the chemical properties (water content and fiber content), and the organoleptic properties nata de coco produced. (2) determine the effect of DAP (Dimetil Amino Phosphat) on the physical properties (yield and thickness), the chemical properties (water content and fiber content), and the organoleptic properties nata de coco produced. Nata de coco produced by mixing 500 ml of coconut water, 17,5gram sugar, 20ml acetic acid, 60ml bacteria Acetobacter xylinum and nitrogen source sprout extract (10ml ;50ml; 100ml; 150ml; 200ml) or DAP (0,01%; 0,05%; 0,1%; 0,5%; 0,68%). The results show that the addition of sprout extract equally significant (p ≥ 0,05) by using urea/ZA. Meanwhile the addition of the chemical properties sprout extract / DAP significantly higher than controls. And the results of organoleptic test average of respondents liked nata de coco by addition sprout extract or DAP. The conclusion of this study is sprout extract and DAP can be used as a substitute nitrogen sources for producing nata de coco.

Item Type: Thesis (Bachelor)
Additional Information: Pembimbing: Alwani Hamad, S.T., M.Sc., dan Endar Puspawiningtiyas, S.T., M.T.
Uncontrolled Keywords: nata de coco, nitrogen source, fermentation
Subjects: T Technology > TP Chemical technology
Divisions: Fakultas Teknik > Teknik Kimia
Depositing User: Iin Hayuningtyas
Date Deposited: 30 Oct 2017 02:16
Last Modified: 30 Oct 2017 02:16
URI: http://repository.ump.ac.id/id/eprint/5017

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