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.
Preview |
Text
FARNIDA UTAMI COVER.pdf Download (1MB) | Preview |
Preview |
Text
FARNIDA UTAMI BAB I.pdf Download (617kB) | Preview |
Preview |
Text
FARNIDA UTAMI BAB II.pdf Download (714kB) | Preview |
![]() |
Text
FARNIDA UTAMI BAB III.pdf Restricted to Repository staff only Download (655kB) |
![]() |
Text
FARNIDA UTAMI BAB IV.pdf Restricted to Repository staff only Download (929kB) |
![]() |
Text
FARNIDA UTAMI BAB V.pdf Restricted to Repository staff only Download (101kB) |
Preview |
Text
FARNIDA UTAMI DAFTAR PUSTAKA.pdf Download (101kB) | Preview |
![]() |
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.
Dosen Pembimbing: | unspecified | unspecified |
---|---|
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 Tekniik Dan Sains > Teknik Kimia S1 |
Depositing User: | Dan 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 |