_-_Copy1.png)
PEMBUATAN NATA DE COCO DENGAN PENAMBAHAN UREA, TANPA UREA DAN EKSTRAK TOGE
Abstract
Nata de coco is a type of beverage component that is a cellulose compound (dietary fiber) produced from coconut water through a fermentation with the bacterium Acetobacter xylinum process. The process is aerobic fermentation. To use of urea for component of N are limited and there is an opinion about that are dangerous for processed food products, so the nata is made with urea, without urea and by using bean sprout extract. Bean sprouts or plant sprouts are newly grown small come from seed beans that are sown or through germination. After measuring the thickness of the nata starter, it was nata using the bean sprout extract had an average thickness of 1.7 cm, using 1.35 cm urea and without urea the thickness was 0.45 cm in white and the texture was thick.
Keywords
Full Text:
PDFReferences
Andrianto, T.T. dan N. Indarto .2004. Budidaya dan Analisis Usaha Tani Kedelai, Kacang Hijau, Kacang Panjang , Absolut, Yogyakarta.
Astawan M. Sehat Bersama Aneka Serat Pangan Alami. Solo : Tiga Serangkai. 2009. Hal. 14-27.
Backdahl H, Helenius G, Bodin A, Nannmark U, Johansson BR,Risbergb B. (2006). Mechanical properties of bacterial cellulose and interactions with smooth muscle cells. J. of Biomaterials Brown, 1996 Brown, R. M. Jr., (1996). The biosynthesis of cellulose. J. of Macromolecular Science –Pure and Applied Chemistry (33).
Budhiyono A, B Rosidi, H Taher, M iguchi. 1999. Kinetic aspects of bacterial cellulose formation in nata-de-coco culture system. J. Carbohydrate polimer (40): 137143.
Ch'Ng CH dan II Muhamad. 1999. Evaluation and optimization of microbial cellulose (nata) production using pineapple waste as substract. University Technology Malaysia, Johor. Direktorat Gizi
Departemen Kesehatan. Daftar Komposisi Bahan Makanan. Jakarta.
Haryatni, T. 2002. Mempelajari pengaruh komposisi bahan terhadap mutu fisik dan stabilitas warna nata de coco. [Skripsi]. Fakultas Teknologi Pertanian; Institut Pertanian Bogor.
Hernawati, A. 1998. Kajian pengaruh pH, jenis, dan konsentrasi sumber karbon pada produksi selulosa oleh Acetobacter xylinum 85-I. [Skripsi]. Fakultas Teknologi Pertanian; Institut Pertanian Bogor, Bogor.
Hidayat, Nur, dkk . 2006. Mikrobiologi Industri. Penerbit Andi: Yogyakarta.
http://id.wikipedia.org/wiki/Uji_organ oleptik, diakses 11 Mei 2011.
https://www.kimiafi.com/2018/02/kan dungan-dan-cara-membuatekstrak-tauge. htm diakses 11 Mei 2011.
https://pubchem.ncbi.nlm.nih.gov/com pound/urea diakses 18 Oktober 2018.
Mashudi. 1993. Mempelajari pengaruh penambahan ammonium sulfat dan waktu menundaan bahan baku air kelapa terhadap laju pertumbuhan dan struktur gel nata de coco. [Skripsi]. Fakultas Teknologi Pertanian; Institut Pertanian Bogor, Bogor.
Klemm, D., Heublein, B., Fink, H.-P., & Bohn, A. 2005. Cellulose: Fascinating biopolymer and sustainable raw material. Angewante Chemie International (44): 3358–3393.
Kurosumi A, C Sasaki, Y Yamashita, Y Nakamura. 2009. Utilization of various fruit juices as carbon source for production of bacterial cellulose by Acetobacter xylinum NRBC13693. J. Carbo Pol. 79: 333-335. Adesoye et al., 2006.
Misgiyarta, 2007. Teknologi Pembuatan Nata de Coco. Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Bogor.
Palungkun, Rony. 2001. Aneka Produk Olahan Kelapa. Bogor: Penebar Swadaya.
Pambayun Rindit. 2006. Teknologi Pengolahan Nata de Coco. Kanisius, Yogyakarta.
Rukmana, R., 1997. Kacang Hijau Budi daya dan Pasca Panen. Kanisius, Yogyakarta. Hal 98-106.
SNI 01-4317-1996. Standar Mutu Produk Nata dalam Kemasan. Badan Standardisasi Nasional, Jakarta.
Son HJ,HG Kim, KK Kim, HS Kim, YG Kim, SJ Lee. 2003. Increased production of bacterial cellulose by Acetobacter sp. V6 in synthetic media under shaking culture conditions. J. Bioresource Technology (86) 215–219.
Soeprapto AS, 1990 Sutarman. Bertanam Kacang Hijau. Jakarta : Penebar Swadaya. Hal. 17-23.
Sri Handriyani Hr Nurung. 2016. Penentuan Kadar Total Fenolik, Flavonoid, Dan Karotenoid Ekstrak Etanol Kecambah Kacang Hijau (Vigna Radiata L.) Menggunakan Spektrofometer UV-VI (Skripsi S1 Fakultas Kedokteran Dan Ilmu Kesehatan Universitas Islam Negeri Alauddin Makassar).
Winarno, F. G. 1997. Kimia Pangan dan Gizi. Gramedia, Jakarta.
Refbacks
- There are currently no refbacks.
