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H Herawati, E Kamsiati , S Widyaputri , Sutanto

Judul : Physic-chemical characteristic of nata de coco

Abstrak :
Physic-chemical characteristic of nata de coco
H Herawati1, E Kamsiati 1, S Widyaputri 2, and Sutanto

1 Indonesia Center For Agricultural Post Harvest Research and Development
2 Pakuan University, Bogor
*E-mail: herawati_heny@yahoo.com

  Abstract. The fermentation technology for processing nata de coco can be used by using coconut water waste sources and the use of Acetobacter xylinum bacteria. The purpose of this study is to analyze the physico-chemical quality of nata de coco produced by using a combination of sources of raw materials and their concentration on the quality of the nata de coco produced. The methodology for making the basic formula used 5 grams of nitrogen, ammonium sulfate and
acetic acid in coconut water. The treatment used is in the form of using a variety of carbon sources in the form of granulated sugar, pineapple honey, tapioca and molasses with variations in concentrations of 3, 6 and 9%. The data obtained is then analyzed using IBM SPSS Statistics 23. Software. Based on the results of analysis, the results show that the different uses of source types and carbon concentrations significantly affect physical characteristics such as thickness, weight, residual water volume, color, hardness, frequency and value of TPT from nata de coco produced. The highest levels of crude fiber and cellulose were obtained from the treatment of 3% tapioca flour carbon sources of 0.68% and 0.78%. SEM observations of the treatment of 3% tapioca flour with a magnification of 10,000 times the actual size with cellulose tape sizes ranging from 120.8 nm to 155.5 nm with irregular shapes and uneven surface texture. The results of the FTIR spectrum of cellulose nata de coco treatment of 3% tapioca flour there was a group absorption peak at wave number 3392.17 cm-1, vibration was at wave number 1402.55 cm-1, 1052.86 cm-1, 1110.02 cm- 1 1629.47 cm-1.

Tahun : 2020 Media Publikasi : Prosiding

Kategori : Jurnal No/Vol/Tahun : IOP Conf. Series: Earth and Environmental Science 458 (2020) 012014 doi:10.1088/1755-1315/458/1/01 / 458 (2020) 012014 / 2020

ISSN/ISBN : doi:10.1088/1755-1315/458/1/012014

PTN/S : Universitas Pakuan Program Studi : KIMIA

Bibliography :
References

[1] Rachmawati N A, Haryati S, Munandar A, Tirtayasa F P U S A and Pakupatan S B Jurnal Perikanan dan Kelautan 2089 3469.

[2] Lubis A W and Harahap D N 2018 CHEDS: J. Chem. Edu. Sci. 2 1-10.

[3] Gazali A and Munawwaroh A 2017 Jurnal Biota UIN Raden Fatah 3 60-5.

[4] Harlis H, Murni P and Muswita M 2015 Biospecies 8.

[5] Pratiwi R, Lestari F B and Widianto D 2015 Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) 1 39-52.

[6] Adiwijaya A 2013 Pembuatan dan analisis biaya produksi nata de pina dengan memanfaatkan kulit nanas sebagai bahan baku Bachelor Thesis (Pekanbaru, Indonesia: Universitas Islam Negeri Sultan Syarif Kasim)

[7] Wulandari M 2011 Jurnal ISTEK 5.

[8] Syamsu K and Kuryani T 2014 E-jurnal Agro-Industri Indonesia 3.

[9] Pratomo H and Rohaeti E 2011 Jurnal Penelitian Saintek 16 172-90.

[10] Afrizal A and Purwanto A 2011 Jurnal Riset Sains dan Kimia Terapan 1 27-32.

[11] Putranto K and Taofik A 2017 Jurnal ISTEK 10.

[12] Phong H X, Le Thi Lin N N T, Long B H D and Dung N T P 2017 Am. J. Food Sci. Nutr. 4 1-6.

[13] Rahman A 1992 Teknologi Fermentasi Industrial II (Jakarta: Penerbit Archan)

[14] Edria D, Wibowo M and Elvita K 2008 Pengaruh Penambahan Kadar Gula Dan Kadar Nitrogen Terhadap Ketebalan, Tekstur, dan Warna Nata de Coco Bachelor Thesis (Bogor: Institut Pertanian Bogor).

[15] Misgiyarta 2007 Teknologi pembuatan Nata de Coco (Bogor, Indonesia: Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian).

[16] Darmajana A 2008 Pengaruh Ketinggian Media Dan Waktu Inkubasi Terhadap Beberapa Karakteristik Fisik Nata De Soya (Subang, Indonesia: Balai Pengembangan Teknologi Tepat Guna).

[17] Mashudi 1993 Mempelajari pengaruh penambahan ammonium sulfat dan waktu penundaan bahan baku air kelapa terhadap laju pertumbuhan dan struktur gel nata de coco Bachelor Thesis (Bogor, Indonesia: Institut Pertanian Bogor)

[18] Widya I 1984 Mempelajari pengaruh penambahan skim milk kelapa, jenis gula dan mineral dengan berbagai konsentrasi pada pembuatan nata de coco Bachelor Thesis (Bogor, Indonesia:Institut Pertanian Bogor).

[19] Halib N, Amin M and Ahmad I 2012 Sains Malaysiana 41 205-11.

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Detail Karya Ilmiah Dosen

H Herawati, E Kamsiati , S Widyaputri , Sutanto

Judul	:	Physic-chemical characteristic of nata de coco
Abstrak	:	Physic-chemical characteristic of nata de coco H Herawati1, E Kamsiati 1, S Widyaputri 2, and Sutanto 1 Indonesia Center For Agricultural Post Harvest Research and Development 2 Pakuan University, Bogor *E-mail: herawati_heny@yahoo.com Abstract. The fermentation technology for processing nata de coco can be used by using coconut water waste sources and the use of Acetobacter xylinum bacteria. The purpose of this study is to analyze the physico-chemical quality of nata de coco produced by using a combination of sources of raw materials and their concentration on the quality of the nata de coco produced. The methodology for making the basic formula used 5 grams of nitrogen, ammonium sulfate and acetic acid in coconut water. The treatment used is in the form of using a variety of carbon sources in the form of granulated sugar, pineapple honey, tapioca and molasses with variations in concentrations of 3, 6 and 9%. The data obtained is then analyzed using IBM SPSS Statistics 23. Software. Based on the results of analysis, the results show that the different uses of source types and carbon concentrations significantly affect physical characteristics such as thickness, weight, residual water volume, color, hardness, frequency and value of TPT from nata de coco produced. The highest levels of crude fiber and cellulose were obtained from the treatment of 3% tapioca flour carbon sources of 0.68% and 0.78%. SEM observations of the treatment of 3% tapioca flour with a magnification of 10,000 times the actual size with cellulose tape sizes ranging from 120.8 nm to 155.5 nm with irregular shapes and uneven surface texture. The results of the FTIR spectrum of cellulose nata de coco treatment of 3% tapioca flour there was a group absorption peak at wave number 3392.17 cm-1, vibration was at wave number 1402.55 cm-1, 1052.86 cm-1, 1110.02 cm- 1 1629.47 cm-1.
Tahun	:	2020	Media Publikasi	:	Prosiding
Kategori	:	Jurnal	No/Vol/Tahun	:	IOP Conf. Series: Earth and Environmental Science 458 (2020) 012014 doi:10.1088/1755-1315/458/1/01 / 458 (2020) 012014 / 2020
ISSN/ISBN	:	doi:10.1088/1755-1315/458/1/012014
PTN/S	:	Universitas Pakuan	Program Studi	:	KIMIA
Bibliography	:	References [1] Rachmawati N A, Haryati S, Munandar A, Tirtayasa F P U S A and Pakupatan S B Jurnal Perikanan dan Kelautan 2089 3469. [2] Lubis A W and Harahap D N 2018 CHEDS: J. Chem. Edu. Sci. 2 1-10. [3] Gazali A and Munawwaroh A 2017 Jurnal Biota UIN Raden Fatah 3 60-5. [4] Harlis H, Murni P and Muswita M 2015 Biospecies 8. [5] Pratiwi R, Lestari F B and Widianto D 2015 Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) 1 39-52. [6] Adiwijaya A 2013 Pembuatan dan analisis biaya produksi nata de pina dengan memanfaatkan kulit nanas sebagai bahan baku Bachelor Thesis (Pekanbaru, Indonesia: Universitas Islam Negeri Sultan Syarif Kasim) [7] Wulandari M 2011 Jurnal ISTEK 5. [8] Syamsu K and Kuryani T 2014 E-jurnal Agro-Industri Indonesia 3. [9] Pratomo H and Rohaeti E 2011 Jurnal Penelitian Saintek 16 172-90. [10] Afrizal A and Purwanto A 2011 Jurnal Riset Sains dan Kimia Terapan 1 27-32. [11] Putranto K and Taofik A 2017 Jurnal ISTEK 10. [12] Phong H X, Le Thi Lin N N T, Long B H D and Dung N T P 2017 Am. J. Food Sci. Nutr. 4 1-6. [13] Rahman A 1992 Teknologi Fermentasi Industrial II (Jakarta: Penerbit Archan) [14] Edria D, Wibowo M and Elvita K 2008 Pengaruh Penambahan Kadar Gula Dan Kadar Nitrogen Terhadap Ketebalan, Tekstur, dan Warna Nata de Coco Bachelor Thesis (Bogor: Institut Pertanian Bogor). [15] Misgiyarta 2007 Teknologi pembuatan Nata de Coco (Bogor, Indonesia: Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian). [16] Darmajana A 2008 Pengaruh Ketinggian Media Dan Waktu Inkubasi Terhadap Beberapa Karakteristik Fisik Nata De Soya (Subang, Indonesia: Balai Pengembangan Teknologi Tepat Guna). [17] Mashudi 1993 Mempelajari pengaruh penambahan ammonium sulfat dan waktu penundaan bahan baku air kelapa terhadap laju pertumbuhan dan struktur gel nata de coco Bachelor Thesis (Bogor, Indonesia: Institut Pertanian Bogor) [18] Widya I 1984 Mempelajari pengaruh penambahan skim milk kelapa, jenis gula dan mineral dengan berbagai konsentrasi pada pembuatan nata de coco Bachelor Thesis (Bogor, Indonesia:Institut Pertanian Bogor). [19] Halib N, Amin M and Ahmad I 2012 Sains Malaysiana 41 205-11.
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