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.

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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.

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