PENGARUH VARIASI KONSENTRASI JAGUNG TERHADAP KUALITAS NATA DE CORN

Authors

  • Uswatun Hasanah UIN Mataram
  • Edi M. Jayadi UIN Mataram
  • Sulistiyana Sulistiyana uin mataram

DOI:

https://doi.org/10.20414/spin.v2i1.2003

Keywords:

Nata De Corn, Acetobacter xylinum, Jagung, Fermentasi

Abstract

Nata adalah produk kaya serat yang dibuat dari berbagai media dengan persyaratan cukup sumber karbon, nitrogen, pH dan suhu. Jagung kaya akan vitamin A, B, dan E, Thiamin, Niacin, Pantothenic Acid, dan folat. Vitamin dan Niacin mendorong pertumbuhan sel. Panthothenic Acid penting untuk lipid, protein, dan metabolisme karbohidrat dalam tubuh. Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi jagung terhadap kualitas nata de corn yaitu; rendemen, ketebalan, dan kadar air. Penelitian ini menggunakan penelitian eksperimen dengan pendekatan kuantitatif. fermentasi dilakukan pada suhu lingkungan selama 13 hariengan variasi konsentrasi 0%, 10%, 20% dan 30%. Penelitian menggunakan pengulangan sebanyak 6 kali. Pada penelitian ini konsentrasi jagung berpengaruh nyata terhadap ketebalan dan kadar air tetapi tidak berpengaruh nyata pada rendemen nata de corn. Konsentrasi optimum pada analisis kualitas nata de corn ini adalah 20% dengan nilai rendemen 86,37%, ketebalan 0,573 cm dan kadar air 84,466%.

KATA KUNCI: Nata De Corn, Acetobacter xylinum, Jagung, Fermentasi

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Published

2020-06-19

How to Cite

Hasanah, U., Jayadi, E. M., & Sulistiyana, S. (2020). PENGARUH VARIASI KONSENTRASI JAGUNG TERHADAP KUALITAS NATA DE CORN. SPIN JURNAL KIMIA & PENDIDIKAN KIMIA, 2(1), 52–67. https://doi.org/10.20414/spin.v2i1.2003

Issue

Vol. 2 No. 1 (2020): Januari - Juni 2020

Section

Articles

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