Analisis Kualitas Nata De Corn Dari Ekstrak Jagung Kuning Muda Dengan  Variasi Lama Fermentasi

Sulistiyana, Sulistiyana

doi:10.30598/10.30598//ijcr.2020.8-sul

Cited by 5 publications

(4 citation statements)

References 1 publication

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“…The 7-day fermentation time is the exponential phase. Microbes multiply in this phase to create ideal products (Ramayanti & Giasmara, 2017;Sulistiyana, 2020 The optimum concentration of whey that is appropriate for making coconut milk nata de skim is 49.07% with the optimization response to the yield of coconut milk nata de skim shown in Table 6. The ideal coconut milk nata de skim yield value is 29.71%.…”

Section: Discussionmentioning

confidence: 99%

Optimization of Tofu Whey Concentration in Coconut Milk Nata De Skim

Saleh,

Widjanarko

2024

JPA

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One of the uses of coconut milk scheme is for the production of Nata De Skim Santan using Acetobacter xylinum bacteria and the addition of tofu whey substrate. This study aims to determine the effect of whey concentration on the characteristics of nata de coconut milk and the right optimum whey concentration on making nata de coconut milk. The independent variable used X1= Whey concentration with a lower limit of 0% (-1) and an upper limit of 50% (+1). The responses observed were yield (Y1), nata thickness (Y2), and moisture content (Y3). The results showed that the use of whey concentration had an influence on the characteristics of nata de coconut milk with Fvalue for the yield model, thickness model, moisture content model, and whey was 17.94, 24.83, 14.72, and 14.72. The optimum concentration of whey that is right for making nata de coconut milk was 49.07% with a desirability value of 0.89, the optimum yield was 29.71%, the optimum thickness was 1.13 cm, and the optimum moisture content was 89.7%.

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Section: Discussionmentioning

confidence: 99%

Optimization of Tofu Whey Concentration in Coconut Milk Nata De Skim

Saleh,

Widjanarko

2024

JPA

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“…Hasil pengujian kadar serat berkisar 1% sampai 3%. Semakin besar kadar air pada BC maka kadar serat semakin kecil.Hasil ini sesuai dengan SNI 01-4317-1996, bahwa syarat mutu kandungan serat pada makanan maksimal 4.5% (Sulistyana, 2020). Kadar serat terbesar mencapai 3% ditunjukkan pada substrat leri, air tomat, dan kombinasi leritomat.…”

Section: Kadar Air Dan Seratunclassified

Effect of Bacterial Cellulose (BC) Formation on Various Substrate Variations and Combinations

LIANY

SYAFIRA

PUTRI

et al. 2022

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Cellulose is one of the most abundant polymers on the earth's surface and is often used as the main raw material in various industries. Bacterial Cellulose (BC) is an organic compound produced by certain types of bacteria with various variations and combinations of substrates, including coconut water, rice soaking water, tomatoes, and a mixture of tomato-rice water, coconut-tomato water, and coconut water-rice water. This study aims to determine the optimization of BC formation in various variations and combinations of substrates with organoleptic and physical tests on each sample. This study used experimental methods on each substrate and analyzed descriptively qualitatively. The formula for making BC was 50 mL of each substrate, 5 grams of sugar, 2 grams of ZA (ammonium sulfate), 2 grams of glacial acetic acid, and 2 mL of starter (Acetobacter xylinum). The results of this study obtained organoleptic BC by 90% of panelists liked it, and 10% of panelists disliked it. Meanwhile, the best optimization of BC production obtained the highest thickness and yield on the coconut-rice water substrate treatment of 2.3 cm and 80% yield, the highest water content on the coconut water, coconut-tomato water, and coconut-rice water substrate treatments, respectively, each of 97% and the highest fiber content in rice water, tomato water, and tomato-rice water substrates were 3% each.

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“…Sulistiyana [14] also found that light yellow corn extract can be used as an ingredient for making nata de corn with the optimum condition for 14 days of fermentation. The characterization of nata de corn from light yellow corn substrate includes the yield of 46.82%, the water content of 93.13%, and fiber content of 1.31%.…”

Section: Introductionmentioning

confidence: 98%

Optimization Production and Characterization of Bacterial Cellulose from Cornhusk

Widyastuti,

Kartika Fitri

2023

CHEESA

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<div><table cellspacing="0" cellpadding="0" align="center"><tbody><tr><td align="left" valign="top"><p class="StyleE-JOURNALAbstrakKeywordsBold">Cornhusks are agricultural wastes with low economic value that will cause environmental pollution if not appropriately handled. Cornhusk waste can be processed as raw material for bacterial cellulose (nata) since it contains 44% cellulose. This study aims to optimize bacterial cellulose production from cornhusks and determine the effect of cornhusk mass and fermentation duration on the characteristics of the nata produced. The primary process for producing bacterial cellulose from cornhusks was fermentation by Acetobacter xylinum. The nata characterization carried out in this study includes thickness, yield, crude fiber, and moisture content, as well as statistical analysis to determine whether there was significant effect of variations in cornhusk mass and fermentation duration on bacterial cellulose production. Based on the results of optimizing the production of nata from cornhusks, the optimal mass of cornhusks was of 25 grams with fermentation duration of 17 days. Based on the characterization and data analysis results, variation on the cornhusks mass and duration of the fermentation had a significant effect on fiber content, yield, and tensile strength of bacterial cellulose from cornhusks. On the other hand, the variations on cornhusks mass and the duration of fermentation did not significantly affect the moisture content and thickness of bacterial cellulose from cornhusks.</p></td></tr></tbody></table></div>

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Analisis Kualitas Nata De Corn Dari Ekstrak Jagung Kuning Muda Dengan Variasi Lama Fermentasi

Cited by 5 publications

References 1 publication

Optimization of Tofu Whey Concentration in Coconut Milk Nata De Skim

Optimization of Tofu Whey Concentration in Coconut Milk Nata De Skim

Effect of Bacterial Cellulose (BC) Formation on Various Substrate Variations and Combinations

Optimization Production and Characterization of Bacterial Cellulose from Cornhusk

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