OPTIMALISASI KONSENTRASI SUKROSA DAN AMMONIUM SULFAT PADA PRODUKSI NATA DE CITRUS MENGGUNAKAN SARI JERUK AFKIR
Abstract: This study aimed to
explore the use of rejected citrus fruit as raw material for making nata and to
obtain the best concentration of sucrose and ammonium sulfate on the
characteristics of nata de citrus produced. Research conducted experiments used
a Completely Randomized Design (CRD) Factorial model with two factor treatments
and three replications. The first factor was the concentration of sucrose with
four levels, namely 0, 2.5, 5 and 7.5% and the second factor was the
concentration of ammonium sulfate with three levels, namely 0.5, 0.6 and 0.7%.
The results showed interaction of sucrose and ammonium sulfate concentrations
significantly affected the acquisition of the water content and reducing sugar
content. Sucrose concentrations significantly affected againts the value of
water content, degree of acidity (pH), thickness, wet weight, yield and
reducing sugar content. The concentrations of ammonium sulfate significantly
affected againts water content, thickness, wet weight, yield and reducing sugar
content. The best treatment of S3A3 (7,5% sucrose and 0,7% ammonium sulfate)
result the degree of water content 88,94%, degree of acidity (pH) 3,57,
thickness 4,58 mm, wet weight 132,20 g, yield 30,28% and reducing sugar content
1,89% of nata de citrus was relatively better than other treatments.
Penulis: Rizza Novita, Faizah Hamzah,
Fajar Restuhadi
Kode Jurnal: jppertaniandd160585
