Jurnal Ilmiah Mahasiswa STKIP PGRI Sumbar
|Nama / NPM||Novita Sari / 15010016|
|Program Studi||Pendidikan Biologi|
|Pembimbing I||Vivi Fitriani|
|Pembimbing II||Yosmed Hidayat|
caseolaris are not being benefited fully by the society. Care are required
for the Sonneratia caseolaris to be
untilized and used as a food source. One of the effort of the Sonneratia caseolaris is Nata De Pedada. In the manufacture of
nata levels of protein, carbohydrates, fats and some minerals are needed
greatly by Acetobacter xylinum in
nata pdoduction. Another factor affecting nata is the starter. The fruit used
as a starter is the coconut water, pineapple, jicama, banana peel and tomato.
Inside the fruit contains different carbohydrates it is trought to be used to
produce different result. It’s experimental study that analyses the quality of Nata De Pedada from some starter. The
study was done using a complete random design method with 5 treatments and 3
retakes with the parameters of the wet weight and thickness of Nata De Pedada. Data analysed with ANOVA.
The result of analysis the wet weight and thickness of Nata De Pedada from several different starter settings. Highest
average wet weight Nata De Pedada has
come from the tomato starter is 190 gram and the smallest wet weight of Nata De Pedada is obtained from the
banana peel starter is 150,30 gram. Highest average thichness of the Nata De Pedada is 2,5 mm from the tomato
starter and the smallest of Nata De
Pedada is 1,8 mm from the banana peel starter. Nata De Pedada formed from some starter is the starter tomato,
jicama, pineapple and banana peel.
Quality Analysis NAPE, StarterLogin terlebih dahulu.