Pengaruh Penambahan Sukrosa Dan Urea Terhadap Karakteristik Nata De Soya Asam Jeruk Nipis

Tamimi, Andra (2014) Pengaruh Penambahan Sukrosa Dan Urea Terhadap Karakteristik Nata De Soya Asam Jeruk Nipis. Sarjana thesis, Universitas Brawijaya.

Abstract

Nata de Soya merupakan pembuatan nata yang menggunakan bahan dari hasil proses pengolahan kedelai yang dijadikan sebagai produk pangan yang mengandung senyawa organik dan tidak beracun yang disebut dengan air tahu. Sebagian besar air tahu yang dihasilkan oleh industri pembuatan tahu adalah cairan kental yang terpisah dari gumpalan tahu yang di sebut dengan air dadih (whey). Air tahu (whey tofu) merupakan air sisa penggumpalan tahu, yang mengandung nutrisi berupa protein dan karbohidrat. Penelitian yang telah dilakukan untuk mengetahui pengaruh penambahan sukrosa dan urea terhadap karakteristik Nata de Soya asam jeruk nipis. Variasi penambahan konsentrasi sukrosa adalah 40 g, 45 g dan 50 g dengan urea sebesar 3 g, 4 g dan 5 g. Konsentrasi penambahan sukrosa dan urea terbaik dari hasil penelitian yaitu pada konsentrasi sukrosa 45 g dan urea terbaik sebesar 5 g. Hasil pengujian karakteristik tidak jauh mengalami perbedaan yang signifikan yaitu rendemen 7.7 – 14.4%, kadar serat 0.37 – 4.5%, kadar air 81.02 - 89% dan uji organoleptik pada aroma 2.85 (tidak menyukai) – 3.8 (agak tidak menyukai), warna 3.4 (agak tidak menyukai) – 4.2 (netral), rasa 1.9 (sangat tidak menyukai) - 3.9 (agak tidak menyukai), tekstur 2.95 (tidak menyukai) - 4.3 (netral).

English Abstract

Nata de Soya is nata making which using ingredients from soybean processing product will be used as food product which contains of non-toxic organic compound that called tofu water. Most of tofu water which getting from tofu industry are thick liquid which separated from tofu wadding that called dadih water (whey). Tofu water (whey tofu) is tofu agglutination water residue which contain nutritions are protein and carbohydrates. This research was held to for out about influence of sucrose and urea addition to Nata de Soya lime acid characteristic. Variation of sucrose concentrate addition are 40gr, 45gr, and 50gr which combine with urea 3gr, 4gr, and 5gr. The best testing result of sucrose concentrate and urea addition by this research are 45 gr for sucrose concentrate and 5 gr for urea addition. Characteristic result are insignificant difference, include by yield range at 7.7%-14.4%, fiber content at 0.37%-4.5%, water content at 81.02%-89%, and organolephtic testing at aromatic value are 2.85(dislike) – 3.8(rather dislike), colour value are 3.4(rather dislike) – 4.2(netral), taste value are 1.9(extremely dislike) – 3.9(rather dislike), and tekstur value are 2.95(dislike) – 4.3(netral).

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2014/479/051408062
Subjects:	300 Social sciences > 338 Production > 338.1 Agriculture
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	Budi Wahyono Wahyono
Date Deposited:	15 Dec 2014 09:26
Last Modified:	21 Oct 2021 05:29
URI:	http://repository.ub.ac.id/id/eprint/149892

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