Jurnal Ilmiah Mahasiswa STKIP PGRI Sumbar

Nama / NPM Novita Sari / 15010016
Program Studi Pendidikan Biologi
Pembimbing I Vivi Fitriani
Pembimbing II Yosmed Hidayat
Tahun 2019

Abstrak :

        The Sonneratia 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. 

Keyword :

Quality Analysis NAPE, Starter

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