NATA DE CINCAU: INOVASI PRODUK OLAHAN CINCAU HITAM (MESONA palustris BL) PACITAN DENGAN VARIASI KONSENTRASI SUBSTRAT DAN JUMLAH STARTER TERHADAP KARAKTERISTIK FISIK, KIMIA, ORGANOLEPTIK

Naja, Halwa Latief (2018) NATA DE CINCAU: INOVASI PRODUK OLAHAN CINCAU HITAM (MESONA palustris BL) PACITAN DENGAN VARIASI KONSENTRASI SUBSTRAT DAN JUMLAH STARTER TERHADAP KARAKTERISTIK FISIK, KIMIA, ORGANOLEPTIK. Other thesis, Universitas Sebelas Maret.

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    Abstract

    Black cincau (Mesona palustris BL) is one of abundant commodities in Pacitan, Indonesia, which has higher fiber and antioxidant content among other varieties. Black cincau is potentially processed into nata de cincau in order to diversify food product in Pacitan. The aim of this study is to define the best formulation of nata de cincau considering its physical (yield, thickness, and texture) and chemical (water and crude fiber) characteristics. The best three formulations based on physical and chemical characteristics were chosen for sensory evaluation (color, flavor, taste, texture and overall). Nata de cincau processing used various concentration of substrates (extract black cincau) (2.5%, 7.5% and 12.5%) and various starter concentration (5%, 10%, and 15%) were added. Nata de cincau with 12.5% substrate concentration and 5%, 10%, 15% starter concentration was the best three formulations in all physical and chemical characteristics parameters. Sensory evaluation was done to the best three formulations in which formulation with 12.5% substrate concentration and 15% starter concentration became the best formulation of all.

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: Fransiska Meilani f
    Date Deposited: 19 Dec 2018 11:41
    Last Modified: 19 Dec 2018 11:41
    URI: https://eprints.uns.ac.id/id/eprint/42857

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