PENGARUH KONSENTRASI GULA DAN pH TERHADAP MUTU NATA DE YAMMY DARI LIMBAH CAIR PATI BENGKUANG
ABSTRACT: This research was
conducted to determine the effect of sugar concentration and pH on the quality
of nata de yammy from yam starch waste liquid. This research was conducted
using completely randomized design (CRD) with two factors: concentration of
sugar (G) : (5% ; 7,5% ; 10%) and pH (P) : (4,0; 4,1; 4,2; 4,3; 4,4; 4,5). The
parameters analyzed were pH after fermentation, water content, ash content,
total acid after boiling, total sugar, total soluble solid, total plate count, nitrogen
content, fiber content, the score value of color, the hedonic value of color,
the hedonic value of flavour, the score value of taste, the hedonic value of
taste and the score value of texture and the hedonic value of texture. The results
showed that the concentration of sugar had highly significant effect on water
content, ash content, total acid after boiling, total soluble solid, nitrogen
content, total sugar, crude fiber content, the score value of color, the score
value of taste, the hedonic value of taste and the score value of texture and
the hedonic value of texture. pH had highly significant effect on pH after
fermentation, water content, total acid after boiling, nitrogen content, the
score value of color and the score value of texture. The interaction between
the two factors had highly significant effect on the score value of textureand
had significant effect on water content. Concentration of sugar of 5% and pH of
4,2 produced the best quality of nata from yam starch waste liquid.
Penulis: Eka Wardhana
Kode Jurnal: jppertaniandd160479
