Please use this identifier to cite or link to this item: http://repository.uma.ac.id/handle/123456789/17926
Title: Pengaruh Jenis Gula Dan Konsentrasi Terhadap Ketebalan Dan Kadar Air Nata de Musa Pada Fermentasi Kulit Pisang Kepok (Musa acuminata L)
Other Titles: Effect of Types of Sugar and Concentration on Thickness and Water Content of Nata de Musa in Fermentation of Kepok Banana Peel (Musa acuminata L)
Authors: Yugistira, Shyntia
Advisor: Meida
Keywords: Nata;Nata;Banana Peel;Kulit Pisang;Acetobacter xylinum;Acetobacter xylinum
Issue Date: 6-Jul-2022
Publisher: Universitas Medan Area
Series/Report no.: NPM;178700020
Abstract: Nata de Musa is a fermented food product made from banana peels. Nata is a thick membrane that contains 35-62% cellulose, is cloudy yellow and rubbery. Cellulose produced during fermentation is a type of microbial polysaccharide consisting of cellulose fibers produced by the bacterium Acetobacter xylinum and bound together by microfibrils. This study aims to determine 3 types of granulated sugar and the concentration of cane sugar, corn sugar and palm sugar affect the viscosity and water content of nata de musa formed. Parameters observed were thickness, moisture content, yield and organoleptic test. This study used a completely randomized design (CRD) method with 9 treatments and each treatment was repeated 3 times. The results showed that the content of sufficient carbon sources in the medium affected the metabolic activity of Acetobacter xylinum and affected the nata produced. The difference in the concentration of 5g, 10g and 15g sugar in the same type of sugar affects the viscosity, namely the type of sugar that gives the highest value to the viscosity of nata de musa, namely palm sugar which produces an average viscosity of 2.8 mm, sugar cane reaches 2.7 mm and sugar corn 1.9 mm and had no effect on the water content of nata de musa, the highest numbers were corn sugar 98%, palm sugar 95% and cane sugar 64%. Nata de Musa merupakan produk pangan fermentasi berbahan dasar kulit pisang. Nata berupa selaput tebal yang mengandung 35-62% selulosa bewarna kuning keruh dan kenyal. Selulosa yang dihasilkan selama fermentasi adalah jenis polisakarida mikrobial yang tersusun dari serat selulosa yang dihasilkan oleh bakteri Acetobacter xylinum dan saling terikat oleh mikrofibril. Penelitian ini bertujuan untuk mengetahui 3 jenis gula dan konsentrasi yaitu gula tebu, gula jagung dan gula aren mempengaruhi ketebalan dan kadar air pada nata de musa yang terbentuk. Parameter yang diamati yaitu ketebalan, kadar air, rendemen dan uji organoleptik. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 9 perlakuan dan masing-masing perlakuan diulang sebanyak 3 kali ulangan. Hasil penelitian kandungan sumber karbon yang cukup dalam medium mempengaruhi aktivitas metabolisme Acetobacter xylinum dan mempengaruhi nata yang dihasilkan. Konsentrasi gula yang berbeda 5g, 10g dan 15g pada jenis gula yang sama, berpengaruh terhadap ketebalan yaitu jenis gula yang memberikan nilai tertinggi pada ketebalan nata de musa yaitu gula aren yang menghasilkan ketebalan rata-rata mencapai 2,8 mm, gula tebu mencapai 2,7 mm dan gula jagung 1,9 mm dan tidak berpengaruh terhadap kadar air nata de musa, angka tertinggi berturut-turut adalah gula jagung 98%, gula aren 95% dan gula tebu 64%.
Description: 47 halaman
URI: http://repository.uma.ac.id/handle/123456789/17926
Appears in Collections:SP - Biology

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