PEMANFAATAN MOLASE DALAM PRODUKSI NATA DE COCO(Penelitian Eksperimental Laboratorik)

Krisno B, Agus and Dr, and Drs, and Kes, M (2000) PEMANFAATAN MOLASE DALAM PRODUKSI NATA DE COCO(Penelitian Eksperimental Laboratorik).

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Abstract

This research is designed to find out molase effects on nata de coco products. Molase may be can to use subtitute sugar on producting nata de coco. This research was conducted at nata home production of Malang by using experimental design: that is completely randomized design, and the nata de coco producted by using Agus Krisno formulation (2000). This research using concentration molase suplementation 0%; 2,5%; 5%; 7,5%; 10%, and 12,5%v/v. The data obtained was analyzed by one way of varian analysis. Based on the research findings and the data analysis, it can he concluded that: 1) there is a significant different an influence of molase suplementation for the ticknes, the netto, and organoleptic degree of nata de coco. 2) the molase suplementation concentration is 7,5%v/v is the best to influence producting nata de coco for the ticknes, the netto, and tectureof nata indicators. Finnaly, it is suggested to use the molase suplementation concentration is 7,5%v/v for subtitute sugar on producting nata de coco.

Item Type: Article
Subjects: Collections > Koleksi Perpustakaan Di Indonesia > Perpustakaan Di Indonesia > JIPTUMM > Research Report > Education > Biology
Divisions: Universitas Komputer Indonesia > Perpustakaan UNIKOM
Depositing User: M.Kom Taryana Suryana
Date Deposited: 16 Nov 2016 07:35
Last Modified: 16 Nov 2016 07:35
URI: http://kepo.unikom.ac.id/id/eprint/971

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